Winter Vegetable Dal Winter Vegetable Dal

This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets exotic flavor from spice-infused coconut oil. Serve with flatbread or naan.

• 
• By: Ivy Manning EatingWell Recipe Contributor

Ingredients 6 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

US

Metric

Note: Recipe directions are for original size.

Nutrition per serving may change if servings are adjusted.

• 2 tablespoons coconut oil or canola oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 12 fresh curry leaves (see Tips) or 1 large bay leaf
• 1 medium onion, finely chopped
• 1 serrano chile, finely diced
• 3 tablespoons finely chopped fresh ginger
• 4 medium cloves garlic, finely chopped
• 4½ cups water

• 1½ cups red lentils (see Tips), rinsed
• 1 14-ounce can “lite” coconut milk
• 1½ teaspoons salt
• 1 teaspoon ground turmeric
• 2½ cups cubed peeled butternut squash
• 2 cups cauliflower florets (1-inch)
• 1 large Yukon Gold potato (about 8 ounces), cut into ½-inch chunks
• 1 teaspoon garam masala (see Tips)
• 2 tablespoons lime juice