Print

Butternut Squash Dal with Coconut Rice & Cilantro Mint Sauce

a warming butternut squash dal with coconut rice & a tangy cilantro mint sauce

serves: 4

  • Author: Kayla Howey

Ingredients

Scale

Coconut Rice

  • 1 cup jasmine purple rice (or just regular jasmine)
  • 1 cup water
  • 1 cup coconut milk
  • 1 tsp coconut oil
  • 1 lime, juiced
  • kosher salt, to taste

Cilantro Mint Sauce

  • 1 cup packed cilantro leaves, chopped
  • ½ cup packed mint leaves, chopped
  • ¼ cup olive oil
  • 1 lime, juiced

Butternut Squash Dal

  • 2 pouches Maya Kaimal Everyday Dal (flavor: Red Lentil + Butternut Squash + Coconut)
  • 1 cup yogurt
  • ½ lime, juiced
  • cilantro leaves
  • shaved radishes

Instructions

Coconut Rice

1. Combine the rice, water, coconut milk, and coconut oil in a heavy-bottom pot.

2. Bring to a boil, stirring well. Lower the heat to a simmer and cover the pot.

3. Cook the rice for 15 minutes.

4. Turn the heat off. Let sit for 10 minutes.

5. Remove the cover and use a fork to “fluff” the rice. Stir in the lime juice and season with salt to taste. Keep warm until serving.

Cilantro Mint Sauce

1. Meanwhile, combine the cilantro, mint, olive oil, and lime juice in a bowl.

2. Stir well and set aside.

Butternut Squash Dal

1. Squeeze the dal out of the pouches into a saucepan over medium-low heat.

2. Bring the dal to a gentle simmer, stirring often.

3. In a small bowl, combine the yogurt and lime juice.

4. Once the dal is hot, assemble the bowls by spooning a large mound of coconut rice into the bottom of each bowl. Spoon a little bit of yogurt on top of the rice.

5. Top the yogurt with the dal. Add a generous drizzle of the cilantro mint sauce over top.

6. Garnish with cilantro leaves and shaved radishes.