When I was younger, dhal was a weekly staple in our home. I remember my mom feeding me at a young age. She would mix rice, butter and dhal with her hands and form a little fistful of dhal bhat. (bhat = rice). To this day, this is a flavor that I will never forget. It’s a meal I will never forget. It’s a memory that I will always have of my mom. Eating from her hands.
As an adult, I’ve realized how versatile dhal can be. It’s been a great way to introduce spices to my babies. It’s been a great side dish to any fry meats or vegetables but also a main dish for my vegetarian daughter. Making this recipe in an instant pot makes life so much easier, especially because I always forget to soak my lentils overnight.
If you liked my easy tomato chutney recipe then this one is even better! If you know me, you know that I love saucy foods, dipping sauces, condiments and the like. You also know by know I love spicy food. The best thing about having a chutney with your meal is that you can control how much heat you add to your food. Cilantro chutney has to be my favorite chutneys.
I have to be honest, when I was a child Kaddu was something I avoided in our home. It just seemed boring and was also a vegetable, so it was definitely on the no-go list. As I’ve gotten older it’s become something I really look forward to. Between my dad and my uncle’s gardens there is always a wealth of butternut squash to be shared toward the end of the summer months. It seems so rewarding to grown your own squash, cook it and feed your family with it. Even as an adult, I always ask my dad to peel and cut the butternut squash. It just seemed like so much work and I was quite intimidating. Eventually I just had to suck it up and figure it out on my own. It doesn’t really matter how you get to the diced squash, just as long as you do right? If you are a perfectionist – this is a great tutorial on how to cut a butternut squash.