Kabocha Squash and Spinach Dal

This dal is a hearty and flavorful vegetarian dish that's perfect for a quick and easy weeknight meal. The kabocha squash adds a touch of sweetness and creaminess, while the spinach provides a boost of vitamins and minerals. The spices give the dal a warm and inviting flavor, and the coconut milk adds a touch of richness. This dish is sure to please everyone at the table.

Dal is a staple dish in many Indian households, and there are countless variations on the recipe. This particular dal was inspired by a trip to India that I took a few years ago. I was particularly impressed by a dal that I had at a small restaurant in Mumbai. The dal was creamy and flavorful, and it had a unique combination of spices. I was determined to recreate the dish at home, and after a few tries, I finally came up with this recipe. I've been making it ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium kabocha squash, peeled and cubed
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1 (15 ounce) can coconut milk
• 1 (14 ounce) can diced tomatoes
• 1 cup baby spinach
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the kabocha squash and cook until browned on all sides.
3. Add the garlic, turmeric, cumin, and red pepper flakes and cook for 1 minute more.
4. Stir in the coconut milk and diced tomatoes.
5. Bring to a simmer and cook for 15 minutes, or until the squash is tender.
6. Stir in the baby spinach and cook until wilted.
7. Season with salt and pepper to taste.

Why It Works

• The kabocha squash adds a touch of sweetness and creaminess to the dal.
• The spinach provides a boost of vitamins and minerals.
• The spices give the dal a warm and inviting flavor.
• The coconut milk adds a touch of richness.