Masoor daal with Butternut Squash and Kale

2-3

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

Daal with Squash & Kale

Serve hot, topped with a dollop of yogurt, a drizzle of Tarka.

Ready in 35 min

2-3

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.

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.