Slow Cooker Squash Millet Lentil Dal with Herbed Yogurt
Ingredients
- 4 cups cubed peeled winter squash (1 1/4 pounds; 1-inch cubes)
- 1 cup red lentils, rinsed
- 1/2 cup toor dal (split pigeon peas), rinsed
- ⅓ cup millet
- 1 tablespoon Kashmiri chile powder (see Tips)
- 2 teaspoons ground coriander
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground pepper
- 5 cups water
- 2 tablespoons ghee or canola oil
- 15 fresh curry leaves (see Tips) (Optional)
- 1 teaspoon cumin seeds
- 1 teaspoon black or brown mustard seeds
- Pinch of asafetida (see Tips)
- 2 cups fresh or frozen corn kernels
- Fresh cilantro for garnish
Instructions
Slow-Cooker Squash, Millet & Lentil Dal with Herbed Yogurt serves 8 original recipe by EatingWell.
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