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Slowly moving my way into fall recipes with this harvest tomato and butternut squash dahl.
With the official start of autumn being just over a week away, I can’t deny my excitement is through the roof…but you all know this, because I literally cannot stop talking about it.
Sorry…but then really, I can’t help myself.
This is one of those recipes that I’ve been planning for a while now. Way back at the beginning of the summer I really wanted to make an Indian dal, but the recipe and ingredients just felt a little too warm and cozy for a summer dinner. Me, being me, I decided to wait until the recipe felt seasonally right, and now is the time to finally tell you all about it.
Hip, hip, hooray!
It’s kind of hard to believe that this is my first dal recipe, but I’m pretty pumped about it. It was actually my cousin Abby who first gave me the idea to make a Dal, after returning from India this past winter. She raved about all the curries she’d had and said the Red Lentil Dal was especially delicious.
If you’re new to dal, it’s an Indian style red lentil curry dish. It can be made many different ways, but I believe using red lentils is the most traditional way. It’s a mix of slowly cooked lentils with curry style spices and finished with a drizzle of spicy oil drizzled over top.
Most Dals are made with a mix of vegetables like onions, garlic, chillies, and or carrots, but I decided to use up the last of my cherry tomatoes and the very first of my butternut squash. It’s the perfect combo of summer meets autumn and trust me it is so good.
The best part? This dal is quick and easy to make. Everything gets mixed up in one pot and simmered on the stove for about thirty minutes. While that’s happening make a quick spicy tomato oil out of coconut oil, herbs, spices, and cherry tomatoes. Cook up some rice and warm some naan breads…very important. You need rice and naan with all curry style recipes. Obviously.
Serve the dal over a bowl rice and then drizzle the spicy oil overtop. Add a little cilantro and maybe a few pomegranate arils, if you’re into pomegranates, which I totally am.
And then DONE. Dinner in under an hour and it’s also completely vegan, which I only just now realized now. Cool. Cool.
OKAY, soooo that’s that on this delicious recipe, but ummm I have other things to scream at you all about…
YOU GUYS!
Speaking of things I cannot stop talking about…wow, everyone’s comments on yesterday’s post about the Half Baked Harvest cookbook have me smiling from ear to ear. Seeing all of you who ordered the book or went out and bought the book yesterday!? Ahh!! Just in shock, and filled with happiness and amazement.
I really cannot believe it.
Basically at this point in time I am just one giant ball of happy over here today. I can’t believe I’m even mentioning this, but my birthday is Friday and there could not have been a better early birthday present. Thank you all! If I could send you cookies or give you all hugs I honestly would be doing so right now. Since I can’t do that, be sure to continue to follow along with all the Instagram giveaways this week, and don’t forget to enter yesterday’s giveaway as well.
Again, thank you guys so much for all of your support. It means the world to me and my little itty, bitty, HBH team. Hopefully more big things to come!
In the meantime, let’s cozy up to this autumn inspired Dal…
Harvest Tomato and Butternut Squash Dal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 inch fresh ginger, thinly sliced
- 2 cloves garlic, smashed
- 1 tablespoon yellow curry powder
- 1/2 teaspoon crushed red pepper flakes
- 3 1/2 cups water
- 2 tablespoons curry paste
- 1 cup red lentils
- 2 cups cubed butternut squash
- 1 1/2 cups cherry tomatoes
- kosher salt
- handful fresh cilantro, chopped
- naan, rice, and pomegranate, for serving
Spiced Oil
- 1/4 cup coconut oil or sesame oil
- 1 inch piece fresh ginger, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- crushed red pepper flakes
Instructions
- 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the ginger and garlic. Cook until fragrant, about 2 minutes. Stir in the curry powder and red pepper flakes and cook another minute. Slowly add the water. Add the curry paste, lentils, butternut, and 1 cup tomatoes. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low, cover and simmer 20-30 minutes, until the lentils are soft and the tomatoes have burst.2. Meanwhile, make the spiced oil. Heat the coconut oil, ginger, cumin, mustard seeds, red pepper flakes, and the remaining 1/2 cup of tomatoes in a medium skillet over medium heat. Cook until the spices are fragrant and the tomatoes have burst, about 10 minutes. Season with salt. 3. Remove the dal from the heat and stir in the cilantro. Taste and season with salt if needed. 4. To serve, spoon the dal over bowls of rice. Top as desired with cilantro, spiced oil, and pomegranates. Serve with Naan on the side. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Maybe paired with a dessert from the cookbook!
This sounds heavenly!
Thank you!!
So glad you’re having such a successful release of your cookbook! I’m not surprised at all. All the recipes I’ve tried from this blog have been wonderful. You have the talent and creativity to make fabulous meals and I am enjoying them immensely. Wishing you continued success. 🙂
Thank you so so much Denimo! I am so glad you like my recipes and I hope you continue to!
Congratulations on your cookbook Tieghan! It is absolutely stunning and filled to the brim with declicious looking recipes I cannot wait to try! So happy for your success and what it may bring you. Cheers!
Thank you so much Hattie! I am really glad you like it! ?
Looks and sounds delicious! I love dal. (Love sag paneer, too! I’d be interested in what you would do with that to make it even better!)
Thank you Jane!!
I have never heard of dal. HA!!!
I hope you try it and love it Charlotte!
This is the perfect way to blend summer into fall and the color of the dahl is spot on autumn! As always, sounds and looks too good not to try! Received my copy of your book yesterday and it was such a great feeling to hold your words and photographs in my hands. It is such a vibrant cookbook, as I knew it would be based on your blog. Can’t wait to dig in to the recipes. Congratulations and happy early birthday!
Right? Kinda perfect for the weather turning a bit chillier. I hope you love the dal! I am so happy you are loving the book Jean!! You don’t know how happy that makes me & I hope you enjoy the recipes ?
Happy early birthday (and congratulations) Tieghan! No better birthday present than “a giant ball of happy!” You surely deserve it, for all your hard work and the passion you have put into it!!! So looking forward to your newest ventures 🙂
Thank you so much! Yes it is the best present I could’ve asked for! ? Thanks Cindy!
Hi,
I am from Pakistan, and used to this type of food, however you always have such a different take on things which makes it so interesting to try. I added Saffron to the recipe and it was amazing.
That is amazing! I am so happy you enjoyed this recipe & the saffron was a nice addition! Thank you!
YUM ! Never made dal, but I think I’ll try this recipe ! It looks so delish !
Also, your book ! OMG. I finished reading all the breakfast yesterday and couldn’t help myself and quickly browsed all the others recipe before having the time to fully read them.
I can’t wait for the week-end so I can start planning my meal for next week exclusively from your book ! It’s a gem !
Ooo let me know how you like it! I am so thrilled you love the book Erika! Thank you so much!!
Looks yum! What curry paste did you use as your link returns an error.. Thx
So sorry about that! I like to use a yellow curry paste, but red will work too. Please let me know if you have any other questions. Hope you love the Dal! 🙂
This recipe looks great. I have a vegan client that loves Indian food. I am going to suggest this to her on the next menu. Thank you!
Awesome! I hope she likes it! Thanks Sherry!
Hi
I love your recipes, do at least one every week.
Indian cuisine is my favourite so can’t wait to make this tomorrow. I like to make all my own sauces etc, so any recommendations for a recipe for the curry paste?
Thanks – eagerly awaiting my pre-ordered copy of your recipe book!
HI Claire! I love this curry paste recipe: http://pinchofyum.com/easy-homemade-yellow-curry-paste
Thank you so much!! Enjoy the cookbook! 🙂
This is soooooo my kind of comfort food, I cook stuff like this a lot in Autumn and Winter.
https://bloglairdutemps.blogspot.pt
Perfect! I hope you love it Ruth! Thanks!
I just made a dal last night for dinner! Great minds right?! PS can’t wait to get my book next week. We’re a bit behind in the UK, but it looks amazing. Congrats.
Haha that is too great! Hope yours tasted amazing for ya ? Oh and I hope you LOVE the cookbook when you get it! Thank you!
I think the weather is just perfect for a hot creamy dahl right now! So I will definitely try this one soon 🙂
I bet! I hope you love this dahl Maja! & Let me know how it goes! ?