Ingredients
- 1 tablespoon ground cumin
- 3 teaspoons garam masala powder, divided
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 2 1/2 teaspoons salt, divided
- 2 bay leaves
- 3 teaspoons vegetable oil, divided
- 1 large onion, diced finely
- 1 teaspoon fresh ginger, grated
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 14.5oz can diced tomatoes
- 6 cups water
- 2 cups red lentils, rinsed and picked over
- 1 medium butternut squash, peeled and seeds removed then cubed into 1″ pieces
- 1/2 cup cilantro, chopped
- Juice of 1 lime
Instructions
- In a small bowl, mix together the ground cumin, 2 teaspoons garam masala powder, turmeric powder, cayenne pepper, cinnamon, 1/2 teaspoon salt, and bay leaves. Set aside.
- Heat a large saute pan over medium-high heat and add 2 teaspoons of the vegetable oil. Add the onions and 1/2 teaspoon of salt, and saute until deep golden brown, 5-6 minutes. Add the ginger and garlic and cook for another 30 seconds. Add the remaining teaspoon of vegetable oil and add the tomato paste. Saute for another 3-4 minutes, stirring frequently, until the tomato paste is caramelized and browned.
- Add the reserved spice mixture and saute for 30 seconds to toast the spices and release their flavor. The pan will be very dry at this point so stir frequently. Add the entire can of diced tomato with juices and stir to combine.
- To a slow cooker, add the tomato mixture. Add 1 cup of water to the pan to get anything that’s left behind and pour it into the slow cooker. Add 5 cups of water, the lentils, the butternut squash, and the remaining 2 teaspoons of salt. Stir to combine and cook on high for 3-4 hours or low for 8-10 hours.
- When it’s ready, add 1 teaspoon of garam masala powder, taste and add salt as necessary. Add a big squeeze of lime juice and chopped cilantro just before serving. Serve over white rice or with your favorite flatbread along with a dollop of yogurt.
Recipe by: Vijay Nathan
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