Butternut Squash & Yellow Mung Dal (+Spelt Flour Chapatis)

Dal is a wonderfully wholesome, balancing dish full of plant-based protein and minerals like magnesium and zinc and lots of fibre. As we transition from Winter to Spring, this is a great time to start bringing in more naturally detoxifying, alkalinising plant-based meals to help you feel lighter and brighter as the days get lighter and brighter too.

Serves 4 with leftovers 

Ingredients

  • 1 cup slit yellow mung beans
  • 1 butternut squash 
  • 1 leek
  • 2 cloves garlic
  • 6 cups water
  • 1 tbsp coconut oil or ghee
  • ½ tsp each: fennel seeds, cumin seeds, coriander seeds, nigella seeds
  • Pinch of salt 
  • Optional: 4 strips wakame seaweed for added iodine for thyroid health and metabolism

Method

  • Soak the mung beans overnight 
  • When you’re ready to cook, heat the coconut oil or ghee in a large, heavy-bottomed pan
  • Chop the leek and garlic, then sauté for a couple of minutes
  • Add the spices and stir well for another couple of minutes
  • Chop the butternut squash into cubes, then add to the pot, stir and cook for 5 minutes
  • Rinse the split yellow mung beans, then add to the pot with the 6 cups of water
  • Bring to a boil, then turn down the heat to a simmer, and add the seaweed
  • Simmer for 30-40 minutes, or until the mung beans and squash have softened (you may need to add more water, so check regularly)
  • Just before serving, make the spelt chapatis (instructions below)
  • Serve with chapatis and salad, any leftovers will keep in the fridge for up to 4 days

Spelt Flour Chapatis

Spelt is an ‘ancient grain’ and is more easily digestible than many other grains and flours, as well as being high in fiber and protein, and contains magnesium, iron and zinc. These chapatis work well with lots of different meals and are so quick and easy to make. They’re also a perfect alternative to shop-bought, naan or wraps. 

Ingredients

  • 1 tbsp flour per person + a little more for rolling
  • Pinch of good quality salt
  • 1 tbsp water 
  • (+ any other herbs you’d like to add to the dough)

Method

  • Mix the ingredients to create a dough
  • Knead about 20 times
  • Place a frying pan over medium heat – do not add any oil
  • Take a piece of dough just bigger than a golf ball, and roll out on a lightly floured surface until paper-thin
  • Dry-fry in the pan for a minute or so each side until slightly brown
  • Take the pan off the heat, and put the chapati directly on to the flame for about 5-10 second each side to puff up
  • Transfer to a plate and repeat until you run out of dough
  • For extra deliciousness, brush a little butter onto each chapati whilst still warm

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