Slow Cooker Butternut & Yogurt Dal

  • 5 hrs
  • Serves 4
  • Medium

Warming, utterly comforting and made using only a few frugal ingredients.

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  1. Grab a frying pan and put it on a medium heat. Add the goat's butter, onion and butternut squash and cook for a couple of minutes until they are starting to colour. Add the ginger and garlic and cook for another minute. Finally, stir in the garam masala and cook for a further minute.
  2. Wash the lentils in cold running water and drain. Transfer the contents of the frying pan and the lentils to a slow cooker. Crumble in the stock cube. Pour in 2 mugs’ worth of water. It should be enough to cover the ingredients by about 1cm. Give it a stir to combine. Set the slow cooker to high and cook for around 4 hours. By the end of the cooking time, the lentils should be soft and most of the water should’ve been absorbed. Switch the slow cooker off.
  3. Add the yogurt to a small bowl. Stir in a teaspoon of flour and season well with sea salt and black pepper. It’ll look lumpy to start with but goes smooth when stirred well.
  4. Add the yogurt mixture to the slow cooker. Stir really well. You should now have a beautifully creamy dal. Taste it to check the seasoning and add more salt and black pepper if needed.
  5. Serve with some fresh coriander and a drizzle of goat's milk yogurt. Flatbreads or chapatis optional but encouraged.