2-3
Ingredients
1 box of Paro's Daal
2 cups water
1 cup full fat coconut milk
2 cups diced butternut squash, cut into roughly ½” x ½” cubes
½ bunch lacinato kale, destemmed and roughly chopped
1 medium shallot, thinly sliced
1 heaping teaspoon ghee
A pinch of aleppo pepper
A squeeze of lemon
Paro Tarka (optional), gently warmed in a skillet to bloom the spices
Recipe by Vilda Gonzalez
Daal with Squash & Kale
Ready in 35 min
2-3
METHOD
-
1
Place a medium saucepan over medium heat. When the saucepan is hot but not smoking, add the ghee, swirl it around the pan, then add the shallots.
-
2
Season with a pinch of salt, toss to coat thoroughly in the fat, and allow them to cook on a gentle heat until translucent and aromatic.
-
3
Add Paro Daal, diced butternut squash, another pinch of salt, and a pinch of aleppo. Toss to coat the squash in the melted shallots, and cook over medium heat for a minute or two.
-
4
Add the coconut milk, water, and a teaspoon of salt. Bring to a boil, and then immediately lower to a gentle simmer.
-
5
Cook, stirring occasionally, for approximately 20 minutes - or until the squash has softened, and the daal has thickened to a luscious consistency.
-
6
Add the chopped kale to the pot and gently stir it in. Cook for a further 2 minutes, with a lid on to allow the kale to soften in a blanket of steam.
-
-
7
Take off the heat, add a generous squeeze of lemon, and taste for seasoning. Serve hot, topped with a dollop of yogurt, a drizzle of tarka, and some chopped green onion.
-
7
METHOD
-
1
Place a medium saucepan over medium heat. When the saucepan is hot but not smoking, add the ghee, swirl it around the pan, then add the shallots.
-
2
Season with a pinch of salt, toss to coat thoroughly in the fat, and allow them to cook on a gentle heat until translucent and aromatic.
-
3
Add Paro Daal, diced butternut squash, another pinch of salt, and a pinch of aleppo. Toss to coat the squash in the melted shallots, and cook over medium heat for a minute or two.
-
4
Add the coconut milk, water, and a teaspoon of salt. Bring to a boil, and then immediately lower to a gentle simmer.
-
5
Cook, stirring occasionally, for approximately 20 minutes - or until the squash has softened, and the daal has thickened to a luscious consistency.
-
6
Add the chopped kale to the pot and gently stir it in. Cook for a further 2 minutes, with a lid on to allow the kale to soften in a blanket of steam.
-
-
7
Take off the heat, add a generous squeeze of lemon, and taste for seasoning. Serve hot, topped with a dollop of yogurt, a drizzle of tarka, and some chopped green onion.
-
7
20 minutes
