Name: Slow Cooker Butternut Squash Dal
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6 servings
Ingredients: 1 medium onion, chopped; 4 cloves garlic, smashed and minced; 1 tbsp grated ginger; 2 tbsp finely chopped coriander leaves or cilantro; 1 cup French lentils (use brown lentils or the Indian masoor dal as a substitute, but avoid other Indian lentils because they won't cook easily in the slow cooker), washed; 3 cups 1/2-inch butternut squash cubes (I got pre-cut butternut squash cubes at my neighborhood mom-and-pop grocer's. If you need to cut a whole butternut squash, you will need to factor in another 5-10 minutes into your prep time.); 3 medium potatoes, cut into 1/2-inch cubes; 1/2 to 1 tsp cayenne; 1/2 tsp turmeric; 2 tbsp garam masala; Salt and ground black pepper to taste; 2 tbsp cashew yogurt* (See recipe link in notes below); 3 spring onions, green and white parts chopped, optional