Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (2024)

Discover the perfect solution for a satisfying and healthy vegan dinner with our Red Lentil and Butternut Squash Dahl. This creamy and comforting dish is great for a midweek family dinner, made with simple and budget-friendly ingredients. Enjoy the unique blend of flavours and spices in every bite of this Vegan dal, the perfect comfort food. Serve with homemade naan bread and cucumber raita for a delicious combo.

Indian Dahl with Red Lentils and Butternut Squash

This Red Lentil and Butternut Squash Dahl is an absolute must-try for anyone looking for a satisfying and healthy vegan meal that’s super easy to make.

The combination of tender red lentils and sweet butternut squash is infused with a perfect blend of spices and herbs to create a harmonious balance of flavours. The Instant Pot makes it so easy to prepare and cooks it in no time, making it perfect for a busy weeknight dinner. But don’t worry, if you don’t have an instant pot, this recipe can also be easily made on the stovetop.

Plus, the one-pot recipe means fewer dishes to clean afterward. With minimal effort and a little bit of patience, you’ll have a satisfying and delicious meal that’s sure to impress.

Why you’ll love making this Red Lentil Dahl with Butternut squash in Instant Pot?

• Quick and easy preparation
• One pot recipe for minimal cleanup. You can saute, pressure cook and release pressure in the same pot making it a versatile tool in the kitchen.
• Can be made in a fraction of the time it would take to make it on the stovetop
• Consistent results every time you make it.
• Hands-free cooking, you can do other things while it cooks
• Saves energy compared to stove-top cooking

How to make Red lentils and Butternut squash Dal in the Instant Pot?

Here is a step-by-step guide to making Butternut Squash Red Lentil Dahl in the Instant Pot:

1. Preparation – Rinse the red lentils thoroughly under running tap water, until clear and set them aside. Prepare your vegetables: peel and dice the butternut squash, chop the onion, and set them aside. Optional tip: To make the prep work easier, use a food processor to finely chop the onion, ginger, garlic, and green chili together.
2. Turn on the Instant Pot, press the sauté button and wait until it heats up. Add oil and cumin, and wait until the cumin starts to sizzle.
3. Add the chopped onion, ginger, garlic, and green chili mixture and sauté for 3-4 minutes, until the onions are slightly translucent.
4. Next, add the diced tomatoes and 1/2 cup of water, along with the spice powders, and sauté for another 4 minutes, until everything is well combined. Cancel the sauté mode on the Instant Pot.
5. Add the rinsed red lentils, diced butternut squash, and 2 cups of water or vegetable broth.
6. Close the lid of the Instant Pot. Cook on high pressure for 12 minutes and then let the pressure release naturally for 10 minutes. Release any remaining pressure manually by turning the valve to the “venting” position.
7. Open the Instant Pot, taste the dahl, and season it with salt and lemon juice to your liking.
8. Press the sauté button and allow the dal to boil for 2 minutes and combine well.
9. Garnish with coriander leaves and serve with steaming hot rice or naan bread. Enjoy your delicious and healthy Butternut Squash Red Lentil Dahl!

PS – Cooking time in the Instant Pot takes 12 minutes, but it also takes about 12 minutes for pressure to build up. So, it’s entirely up to you, whether you consider 12 minutes as cooking time or 24 minutes.

If you love Instant pot Dal recipes, you will also love my Instant Pot Dal Makhani recipe too.

Serving Suggestions

Serve this easy Butternut Squash Dahl

• With my easy-peasy vegetable pilau rice
• With garlic naan bread, homemade chapati or yogurt flatbread
• A side of yogurt or onion raita to balance out the heat
• As a spicy main dish in a large Indian feast, alongside jackfruit curry, paneer curry, onion bhaji, steaming basmati rice, and homemade naan bread.

Storing leftover Butternut squash dahl

Fridge: Allow the dal to cool to room temperature before storing it. Transfer the squash dal to a clean, airtight container and store it in the fridge. Use within 3-4 days.

Freeze: Transfer the cooled squash dal to an airtight container or store it in ziplock bags and store in the freezer up to 3 months.

Thaw frozen red lentils and butternut squash dal

1. Transfer the dal to the fridge to thaw overnight, or defrost it in the microwave on the defrost setting.
2. Reheat the butternut squash dal in a pot on the stove or in the microwave until it is hot all the way through.

Do you have half a packet of red lentils? Try these recipes

Vegan Red lentil curry

Dump and start Red lentil tortilla soup

Easy peasy Tarka dal

Easy One-pot Dahl recipe with Red lentils and butternut squash