Acorn Squash Dal with Cashew-Cilantro Rice

By LRay

Dal, a puree of lentils seasoned with a variety of spices, is the quintessential Indian food, though the ingredients used to make it vary from region to region. In this recipe we add chunks of acorn squash and serve it alongside cashew-cilantro rice for a warming vegetarian meal. If you prefer your food spicy, you can increase the quantity of cayenne.

Ingredients

• DAL:
• 2 tablespoons vegetable oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 acorn squash, peeled, seeded and cut into 1 1/2-inch (4-cm) cubes
• 1 (14-ounce) can crushed tomatoes
• 1 dried red chile
• 1 cup (7-ounces, 220-g) dried red lentils
• Kosher salt and freshly ground black pepper
• RICE:
• 2 tablespoons ghee or unsalted butter
• 2 garlic cloves, minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 cups (14-ounces, 440-g) basmati rice
• 1 bay leaf
• 1/2 cup (2 1/2-ounces, 75-g) toasted cashews, coarsely chopped
• 1/2 cup (1/2-ounce, 15-g) fresh cilantro leaves

Details

Servings 4
Preparation time 30mins
Cooking time 75mins
Adapted from williams-sonoma.com

Preparation

Step 1

To make the dal, in a Balti dish or deep sauté pan over medium heat, warm the vegetable oil. Add the onion and sauté until softened, about 3 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring frequently, until fragrant, about 2 minutes. Add the squash, tomatoes, dried chile, lentils, 4 cups (32-fluid ounces, 1-L) water and a pinch of salt; stir to combine. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, until the squash and lentils are tender, about 30 minutes.

While the dal is cooking, make the rice: In a saucepan or Dutch oven over medium heat, melt the ghee. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the turmeric, cumin and salt and cook until fragrant, about 30 seconds more. Add the rice and stir to coat with the butter and spices. Cook, stirring occasionally, until the rice is toasted, about 3 minutes. Add 3 cups (24 fl. oz./750 ml) water and the bay leaf and cover the pan. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove the lid, fluff the rice with a fork and stir in the cashews and cilantro.

To serve, remove the dried chile from the dal and discard. Divide the dal and rice among individual plates and serve immediately.