Daal with Squash and Crispy Halloumi
Weeknight
Daal with Squash and Crispy Halloumi

Recipe by: Aisha Joshi for Paro

Cook Time: 30 minutes

Featuring a Pantry Pal!

Recipe by Aisha Joshi for our Pantry Pal, Paro.

Ingredients

Serves 2
  • 1 honey nut squash, sliced ½ inch thick
  • 1 shallot, roughly chopped
  • 4 oz. of halloumi, sliced
  • 2 tbsp. of olive oil
  • Paro Daal
  • Paro Tarka
  • Cilantro for garnish
Cookware Used
Paro's Essentials Bundle
$56$45
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Dutch Baby
3.5-Quart Cast-Iron Dutch Oven
$140$80
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Small Fry
8.5-Inch Ceramic Nonstick Fry Pan
$90$60
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1. Heat one tablespoon of olive oil in Dutch Baby over medium heat. Add shallot and sliced squash and lower hear to low-medium. Sauté until shallots brown at edges and squash has developed some color.

2. Add in Paro Daal and mix to lightly toast lentils. Add 3 cups of water and cover for 20 minutes.

3. Warm 1 tablespoon of olive oil in Small Fry and add sliced halloumi. Allow to sear for 1-2 minutes before flipping. Add a teaspoon of Paro Tarka over the halloumi.

4. Serve daal over rice. (The squash should have mixed in with the daal, but leaving bigger chunks is fine, too!) Top with halloumi and fresh cilantro.