Gluten-free Dal Makhani served over steamed butternut squash
Gluten-free Indian meals which are vacuum-sealed and sold on the shelf at Trader Joe are a real time saver for the celiac or gluten-intolerant diner. Empty the contents of the foil envelope into a microwavable dish and within minutes, dinner is served. Hypothetically, at least. For those of us who find these packaged meals uncomfortably spicy, here are some way to deal with the excess heat. Dilute the liquid part: add some crushed tomatoes, broth or pureed green vegetables. Add to the solids: more lentils, kidney beans, or chunks of meat if you're an omnivore.
Though served traditionally with Indian flatbread, called nan, or over rice, but a tortilla would work as well if you're gluten-free. Here Dal Makhani is shown over diced, steamed frozen butternut squash. The lentil stew would work equally well over an even less starchy vegetable like broccoli or green beans. If you top the dish with yogurt, that will allow you to make the final adjustments in the heat (spiceand temperature) precisely to your liking.
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