Coconut Kabocha Dal

This delicious dish makes a great entree for a light supper, or a delicious side as part of a more robust meal. Kabocha squash has a lovely yellow-orange flesh, and miraculously the skin is easily digested so there’s no need to peel them! You can also substitute any other winter squash, like butternut or acorn, just make sure to peel those. The addition of coconut milk makes the dish creamy and gently sweet, a lovely way to cool off the heat of late summer or early fall, and to add some depth and nourishment to calm Vata dosha, too.

Ingredients (makes about 4 servings)

  • 3 cups water
  • 1 can coconut milk (full fat)
  • 1 cup orange lentils (masur dal) – soaked for an hour or two if possible
  • 1 small kabocha squash, seeded and chopped into 1-inch pieces (about 2 cups)
  • 2 cups chopped fresh spinach

Spice Tempering (Tarka)

  • 1 Tablespoon coconut oil or ghee
  • 1 teaspoon grated fresh ginger root
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • 2 Tablespoons shredded dried coconut
  • Salt to taste

For Garnish

  • Lime wedges
  • 2 Tablespoons chopped cilantro

Instructions

  1. Bring the water and coconut milk to a boil in a large saucepan on high heat. Drain the soaked lentils and rinse until water runs clear. Add lentils to water and return to a boil, then turn down to medium heat.
  2. Cut the kabocha squash down the center and remove seeds. Then cut into half moons, then into 1-inch cubes. Add to the saucepan, and return to a boil. Turn down to low and simmer covered for 30 minutes.
  3. To make tarka, heat oil or ghee in a small pan over medium heat until shimmering. Add the ginger and saute for 1 minute. Then add the seeds and saute for 2 more minutes, until mustard seeds pop. Then add powdered spices and stir for about 30 seconds. Remove from heat and stir in the dry coconut, stirring continuously. 
  4. Add the spices and coconut to the dal, and stir.
  5. Add the spinach and simmer for about 5 minutes more. 
  6. Add salt to taste. Serve over white basmati rice with chopped cilantro and lime wedges.