Winter Vegetable Dal

eatingwell.com

Catherine Delaloye

2 tablespoons coconut oil or canola oil

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

12 fresh curry leaves (see Tip) 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 Tip), 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

Directions at eatingwell.com

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