Kabocha is the Japanese word for pumpkin, so as I’ve learned this year, saying “Kabocha squash” is redundant. You’ll find orange, green, and red Kabochas, but the red ones aren’t actually Kabocha they’re known as Hokkaido squash or Uchiki Kuri in Japan, but simply Hokkaido in Europe, except in France where they’re called Potimarron, a name that gives a hint at the flavor—chestnut. Here in the U.S., they’re known as Red Kuri.
All of these winter squash of Japanese origin are classified in the species Cucurbita maxima along with Buttercup and Hubbard squash. (I learned about squash classifications while writing about acorn squash for Edible Bozeman’s winter issue.)
Dal is a winter favorite in my kitchen (here’s my recipe for Dal Tadka) because you can get it cooking with pantry basics—lentils from Timeless Foods, onion, ginger, garlic, spices, a can of chopped tomatoes, and coconut milk, if you want that. For a real feast, also make palak paneer and serve with Basmati rice and raita (Greek yogurt + fine dice cucumber, a spritz of lemon, and a pinch of salt).
Kabocha Dal
serves 4–6;
Ingredients
- 1 tablespon ghee Empress of Ghee, plain
- 1 onion, diced yellow or white
- 2-inch piece fresh ginger, peeled and grated or finely chopped
- 2 cloves garlic, minced and mashed with 1 teaspoon Kosher salt
- 2 tablespoons curry powder Burlap & Barrel golden curry or 50/50 with Vindaloo
- ½ teaspoon coriander, ground
- ½ teaspoon cumin, ground
- ½ teaspoon turmeric, ground
- ½ teaspoon dried red chili flakes
- 1 14.5-ounce can diced tomatoes, drained Pomi is best but usually comes in bigger format boxes, 365 and Muir Glen good too
- 8 ounces dry red lentils, rinsed with water Timeless Foods
- 1 Kabocha squash, seeded, knife peeled, and chopped into bite-size pieces
- 2 cups water
- 1 14.5-ounce can coconut milk optional, substitute water
Serve with raita (Greek yogurt + spritz of lemon, fine dice cucumber, pinch of salt), naan, and basmati rice (Lundberg Farms)
Instructions
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Heat ghee in medium sized pot or Dutch oven. Add onion and cook until softened, about 5 minutes.
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Add garlic/salt mash, ginger, curry powder, and other spices. Cook, stirring a couple minutes to toast the spices then add the drained tomatoes and cook a minute or two before adding the lentils, squash, water, and optional coconut milk.
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Bring to boil, lower heat to simmer, and cook for 30–45 minutes until all is soft. (For slow-cooker, Low for 6 hours or High for 3).
Recipe Notes / Tips
- For slow cooker: cook the onion and spices on the stovetop then add the lentils, water, tomatoes, squash, and coconut milk and cook on Low for 6 hours, High for 3 hours. When I use the slow cooker method, I usually double the ingredients (except for the squash and coconut milk) which makes enough for to share a meal or freeze half.
