Warming Kabocha Dal

A fall Ayurvedic recipe to warm the body and nourish the soul.

Kabocha squash has become one of my favorites of the season. If you haven’t tried it, I highly recommend it. Kabocha squash has a smooth/ creamy texture and a mild flavor. The skin melts away when cooked which saves some time since you don’t have to peel it.

I hope you enjoy this recipe and that it nourishes your body and mind this season 💛

INGREDIENTS
4 c water
1 (13.5oz) can coconut milk
1 cup split and hulled mung beans
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seed
1/4 tsp peppercorns
1 tsp ground turmeric
2.5 cups cubbed Kabocha squash
1 TBSP ghee
1 TBSP raw ginger (small dice)
2.5 TBSP unsweetened coconut flakes (the .5 goes on top 🥥☺️)

INSTRUCTIONS
1) Boil water and coconut milk.
2) Rinse and drain 1 cup of mung beans.
3) Lightly crush cumin, coriander, fennel, and peppercorns.
4) Add ground turmeric to the spice mix.
5) Add mung beans and spice mix to boiling liquid.
6.) Once liquid returns to a boil, reduce to a simmer.
7) Slice open a kabocha squash and remove seeds. Dice up 2.5 cups keeping the skin on. Add to simmering mixture & stir.
8) Cook until mung beans and squash are tender (you may need to periodically add more water, consistency should be like a soupier risotto 🤪)
9) Once dal is cooked. Turn off temperature and get ready to bloom ginger and toast the coconut. The dal will thicken while it sits.
10) Melt ghee in a sauté pan at a medium heat.
11) Add diced ginger and shredded coconut to the sauté pan, mixing until coconut turns golden brown.
12) Add bloomed ginger and toasted coconut to the dal.
13) Mix, serve, savor.

*option to add 1/2 TBSP shredded coconut on top when serving*

Enjoy!