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Squash and Lentil dal #anti-inflamation#
Squash and Lentil dal #anti-inflamation#

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We hope you got benefit from reading it, now let’s go back to squash and lentil dal #anti-inflamation# recipe. To cook squash and lentil dal #anti-inflamation# you need 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Squash and Lentil dal #anti-inflamation#:
  1. Get 1 cup slit red lentil
  2. You need 1 cup acorn squash
  3. Provide 3 cups water
  4. Use 1 tsp tumeric powder
  5. Use 2 dry chilies
  6. You need 2 tsp cumin seeds
  7. Prepare 2 pinch hing(asafoetita)
  8. Take 1 cup finishing herb (cilantro or basil)
  9. Get 1 onion, diced
  10. Take 1 Tsp garlic, ginger paste
  11. You need 1 small tomatoes, diced
  12. Provide 1 Tsp Olive oil
  13. You need to taste Salt
Instructions to make Squash and Lentil dal #anti-inflamation#:
  1. Soak split red lentil in water overnight. Soaking helps to remove antinutrients and kicks off fermentation to make legumes easy to digest.
  2. Pressure cook soaked lentil and sliced squash for one minute. Only add half tsp turmeric and a pinch of salt before start.
  3. In a separate pot, sauté cumin deeds, hing, turmeric powder, onion, tomatoes, ginger and garlic paste.
  4. Pour boiled lentil and squash soup into the pot. Sitr and allow it to simmer for another 10~30 minutes until reach your desired consistence. Season the dal with salt.

Same goes with zucchini , it holds it's. How to make Lentil Dal with Spinach Sauce! This version is fragrant, flavorful and packed with nutrients- think of this like Saag Paneer, but substituting black lentils instead of the cheese! Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.

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