Instant Pot Butternut Squash with Red Lentil |Masoor Dal with Butternut Squash |Srilankan Masoor Dal with Butternut Squash

Red lentil is widely used in the srilankan cusine. They make a lively creamy dal with the red lentil and coconut milk. It is a staple dish for them. 

This curry is an inspiration from that dal. For the extra added benefits and flavours i have add the butternut squash and spinach which makes this dish a very healthy and balanced food. 

You can replace the butternut squash with some sweet potato or pumpkin. The end will be a delicious creamy dal. If you dont find the canned coconut milk you can always use fresh coconut milk or use the coconut milk powder. 

The instant pot makes this dish an easy fix even on a busy day. 

INGREDIENTS

Tempering

1 tbsp coconut oil

1 tbsp mustard seeds

1 large onion chopped

10 cloves garlic chopped

2 inch ginger chopped

5-6 green chilli chopped

Salt to taste

2 tsp garam masala

1 tbsp pepper powder

1 tsp chilli powder (optional) 

1 tsp turmeric powder

1 large tomato chopped

¼ + ½ cup water

1 medium sized butternut squash cubed

2/3 cup red lentil (masoor dal)

2 cans coconut milk (800ml) 

1 tbsp lemon juice

1 big bunch spinach

METHOD

Switch on the instant pot in saute mode and once its hot add the coconut oil and mustard seeds, let it splutter.

Next add in the chopped onion, ginger, garlic and green chillies, saute for a minute.

Add salt to taste.

Once the onions are translucent, add in the spices (pepper powder, garam masala, turmeric powder and chilli powder(optional). Fry this for a minute. 

Next goes the chopped tomatoes. Fry for a minute then add ¼ cup water so the spices dont burn. Cook this for couple of minutes until the tomatoes are soft. 

Add the cubed butternut squash along with the masoor dal(red lentil) mix it well and switch off the instant pot. 

Add in the remaining ½ cup water and 2 cans of coconut milk. Give it a nice mix so everything is combined. 

Cover the lid and pressure cook for 4 minutes on high pressure. 

Once the cooking is done switch off the instant pot and quick release the pressure. 

After the pressure pin drops open the lid and give it a nice mix. 

Add in the lemon juice along with the spinach leaves. Fold the spinach into the curry. 

Serve hot with roti or pulao. Enjoy!!!