Butternut Squash Masala Dosa

Name: Butternut Squash Masala Dosa
Prep time: 40 min
Cook time: 11 h 30 min
Total time: 11 h 30 min
Yield: 4 portions
Ingredients: 400 g white rice; 140 g chana dal (yellow dried split peas); water; 1 tsp fine sea salt; 2 garlic cloves; 60 g shallots; 15 g sunflower oil; 1 Tbsp garam masala; ½ tsp black mustard seeds; ½ tsp ground turmeric; 600 g butternut squash; 400 g tinned chopped tomatoes; 150 g water; 1 vegetable stock cube (for 0.5 l); 150 g fine green beans

3.4 10 évaluations

Préparation 40min

Total 11h 30min

4 portions

Ingrédients

Dosa Batter

white rice
400 g
chana dal (yellow dried split peas)
140 g
water for soaking
fine sea salt
1 tsp

Butternut Squash Masala and Dosas

garlic cloves
2
shallots halved
60 g
sunflower oil plus 8 tsp for dosas
15 g
garam masala
1 Tbsp
black mustard seeds
½ tsp
ground turmeric
½ tsp
butternut squash peeled, cut in pieces (2 cm)
600 g
tinned chopped tomatoes
400 g
water plus 8 tsp for dosas
150 g
vegetable stock cube (for 0.5 l) crumbled (see tip)
1
1 heaped tsp vegetable stock paste, homemade
fine green beans trimmed, cut in pieces (2-3 cm)
150 g
coconut yoghurt (optionnel) vegan (see tip)
150 g