Wash the red lentils under running tap water a couple of times, until clean.
Press sauté on Instant Pot. Heat Oil followed by cumin. Allow it to splutter.
Add onions, ginger, green chilli and garlic mixture and sauté for 3-4 minutes until slightly translucent.
Add tomatoes + 1/2 cup of water, spice powders and sauté. Cook for another 4 minutes until slightly combined. Cancel the sauté mode on the Instant Pot.
Add red lentils, butternut squash and 1 1/2 Cup of water. Cover the lid, Press Pressure Cook, Set to high pressure for 12 minutes. IP kicks offs automatically to Keep Warm function. Allow the pressure to release naturally. This can take more than 15 minutes.
Open the Instant Pot, season with salt, squeeze lemon juice.
Press sauté button and allow the dal to boil and combine well.
Taste and add more seasoning to suit your palate.
Garnish with coriander leaves and serve with steaming hot rice or naan bread.
STOVE TOP BUTTERNUT SQUASH DAL
Place Red Lentils, Butternut Squash in a Deep Pot with salt, 2 1/2 Cups of water and bring it to a boil. Reduce Heat, simmer and cover and cook for 10 minutes. Check if the lentils are cooked by gently squeezing between your fingers. Once the red lentil is soft, remove them from heat.
Heat Oil in a fry pan, add cumin seeds. Once they sizzle, add onions, ginger, garlic and green chillies mix. Fry them until translucent. Add the diced tomatoes, & spice powders and cook in medium flame for about 10 minutes or until the masala combines well.
Add the cooked red lentil dal along with any remaining stock, a little at a time, stirring into the onion tomato masala mixture. Add hot water as needed and stir. Cook for anther 2-3 minutes until desired consistency is achieved.
Taste and add salt as needed. Squeeze some lemon juice and garnish with coriander leaves.