Saffron-Infused Spiced Butternut Squash Dal

A rich, comforting, and aromatic North Indian-inspired dal, perfect for a cold winter evening. Its deep yellow color is achieved by simmering the soup with saffron threads, while its subtle spices are carefully balanced to bring out the natural sweetness of butternut squash.

🛒 Ingredients

• 1 cup dried split red lentils (masoor dal)
• 2 cups butternut squash, peeled and diced
• 2 cups onion, chopped
• 1 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 saffron threads, soaked in 2 tbsp hot water
• 2 tbsp ghee or vegetable oil
• chopped fresh cilantro (for garnish)

👨‍🍳 Instructions

1. 1

   Heat 1 tbsp ghee or oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5-6 minutes.

2. 2

   Add the minced ginger and sauté for another minute.

3. 3

   Add the ground cumin, garam masala, cayenne pepper (if using), salt, and black pepper. Sauté for 1 minute, until fragrant.

4. 4

   Add the butternut squash and sauté for 5-6 minutes, until slightly tender.

5. 5

   Add the soaked saffron threads and their liquid, along with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils and squash are tender.

6. 6

   Once the soup has finished simmering, use an immersion blender to puree the soup until smooth, or allow it to cool and puree in a blender.

7. 7

   Taste and adjust seasoning as needed.

8. 8

   Serve hot, garnished with chopped fresh cilantro and a dollop of raita or yogurt (optional).

💡 Pro Tips

To achieve the perfect consistency, don't overcook the lentils or butternut squash. Also, be careful not to over-reduce the soup, as it can become too thick. Store leftover soup in the refrigerator for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving