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Instant Pot Butternut Squash Dal
2 Tbsp Avocado Oil
3 Tsp Whole Cumin Seeds
1 Tsp Red Pepper Flakes
1 Tsp Turmeric
1 Tsp Coriander
1 Tsp Garam Marsala
1 Tsp Salt
1 Small Yellow Onion Diced
3 Garlic Cloves Minced
1 Jalapeno Diced
1 Cup Yellow Lentils Sorted and Rinsed
2 Cups Butternut Squash peeled and diced
2 Cups Vegetable Broth
1 Cup Coconut Milk
1/4 Cup Cilantro
Limes Slices For Garnish
Start by taking your lentils and rinsing them off. Remove any debris or rocks from them. Next chop your onion, garlic, jalapeno and butternut squash.
Turn your Instant Pot on saute. Add in your oil and cumin seeds and red pepper. Saute for 1 minute. Next add in your onion, garlic and jalapeno. Saute for another 2 minutes until the onions become translucent.
Add in your lentils, diced squash, seasoning and broth. Mix well. Turn on manual for 10 minutes. Quick release when finished. When it’s done remove the lid, stir and add in your coconut milk and cilantro.
Serve with Basmati rice or Chapati bread. Garnish with a lime wedge.
Recipe created by Chef Jess Toliver with Jess Delicious Living