Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Scrub 1 pound whole kabocha squash, halve it, and remove the seeds and stem. Leave the edible skin on and cut the flesh into 3/4-inch cubes; you should have about 12 ounces. Peel and finely dice 1 small yellow onion (about 4 ounces), mince 2 garlic cloves, and cut 1 lime into wedges. Rinse 1 cup dry red lentils in a fine-mesh strainer.

2. 2.

   Put the rinsed lentils in a medium saucepan with 2 cups water. Add the following:

   • 3/4 teaspoon ground turmeric
   • 1 cinnamon stick, about 2 inches long
   • 1 1/4 teaspoons Diamond Crystal kosher salt

   Bring to a gentle boil, then reduce the heat and simmer partially covered for 15–20 minutes, stirring occasionally, until the lentils are very soft. Add water 1/4 cup at a time if they begin to catch.

3. 3.

   While the lentils simmer, heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the prepared squash and 1 teaspoon Diamond Crystal kosher salt. Cook for 5 minutes, turning occasionally, until browned in spots. Add 1/4 cup water, cover, and reduce the heat to medium-low. Cook for 8–10 minutes, until a knife slides easily through the squash. Transfer the squash to a plate.

4. 4.

   Return the skillet to medium heat and add 1 teaspoon neutral oil and 1 teaspoon black mustard seeds. Cover briefly until the seeds begin popping, about 30 seconds. Add the prepared onion and cook for 5 minutes, stirring, until softened. Add the prepared garlic, 1 teaspoon ground cumin, and 1/4 teaspoon crushed red pepper; stir for 30 seconds.

5. 5.

   Stir the onion-spice mixture and 3/4 cup unsweetened coconut milk into the softened lentils. Simmer uncovered for 5 minutes, stirring occasionally, until creamy and spoonable. Remove the cinnamon stick.

6. 6.

   Divide the coconut dhal between two shallow bowls and arrange the browned kabocha on top. Serve with the prepared lime wedges for squeezing over at the table.

Want more detail? See the temperature guide.