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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 make squash and lentil dal #anti-inflamation# you need 13 ingredients and 4 steps. Here is how you cook it.
Below are the ingridients that are required to cook a perfect Squash and Lentil dal #anti-inflamation#:
- Prepare 1 cup of slit red lentil.
- Use 1 cup of acorn squash.
- Provide 3 cups of water.
- Prepare 1 tsp of tumeric powder.
- Provide 2 of dry chilies.
- Get 2 tsp of cumin seeds.
- Prepare 2 pinch of hing(asafoetita).
- Use 1 cup of finishing herb (cilantro or basil).
- Take 1 of onion, diced.
- Use 1 Tsp of garlic, ginger paste.
- You need 1 of small tomatoes, diced.
- Get 1 Tsp of Olive oil.
- You need to taste of Salt.
Done with the ingridients? Here are the steps on producing Squash and Lentil dal #anti-inflamation#:
- Soak split red lentil in water overnight. Soaking helps to remove antinutrients and kicks off fermentation to make legumes easy to digest..
- Pressure cook soaked lentil and sliced squash for one minute. Only add half tsp turmeric and a pinch of salt before start..
- In a separate pot, sauté cumin deeds, hing, turmeric powder, onion, tomatoes, ginger and garlic paste..
- 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. Add the lentils, split peas, squash, vegetable stock, water and spices. Add fresh coriander on top and stir through. Serve with some brown rice or quinoa and savour! The inspiration behind this Dal is down to one of our old interns in the office who was (as many others are) fascinated with my veganism.
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