Creamy Kabocha Squash Dal
This creamy kabocha squash dal is a warming, grounding winter meal rooted in Ayurvedic wisdom. Gently spiced, easy to digest, and deeply nourishing, it supports agni, calms vata, and builds ojas during the colder months. Perfect enjoyed with rice or chapati.
1 Serving
Ingredients
1 cup water
1/8 cup lentils
3 teaspoons ghee
1/2 teaspoon salt
1/8 teaspoon turmeric
1/8 teaspoon fenugreek
1/8 teaspoon cumin
1/4 teaspoon freshly grated ginger
2 pinches hing (asafoetida)
Pinch rosemary
1/8 teaspoon oregano
1/8 teaspoon allspice
1/4 teaspoon trikatu
1 handful kabocha squash, cubed
1 handful fresh spinach
Instructions
In a small pot, bring the water to a gentle simmer. Add the lentils and cook over low to medium heat.
Stir in the ghee, salt, turmeric, fenugreek, cumin, ginger, hing, rosemary, oregano, allspice, and trikatu. Allow the spices to gently bloom as the lentils cook.
After the lentils begin to soften, add the cubed kabocha squash. Continue simmering until both lentils and squash are tender and the dal becomes naturally creamy.
Near the end of cooking, fold in the spinach and cook just until wilted. Avoid overcooking to preserve color, prana, and digestibility.
Taste and adjust salt if needed. Serve warm.
To Serve
Enjoy this dal warm with rice or a soft chapati for a complete, grounding meal. Eating slowly and mindfully—ideally with your hands—supports optimal digestion and assimilation.
Ayurvedic Notes
Season: Winter
Dosha focus: Vata-pacifying, gently balancing for kapha
Augmenting ingredients: Kabocha squash, chapati (building, grounding)
Extractive ingredients: Lentils, spinach (nutrient-drawing)
Ghee: Supports agni, lubricates dryness, and builds ojas
Spices: Warm digestion, prevent heaviness, enhance assimilation
For my chapati recipe and a step-by-step guide to making ghee at home, visit the links below and continue building your seasonal kitchen with intention.
