Recipe for Butternut squash and red lentil dahl
Note: a medium squash cut in half takes about 35 minutes in a medium oven. Allow to cool very slightly then scoop out the flesh from the skin. Any reasonably firm winter squash will work.
Makes a big batch
For the dahl
1 medium squash, roasted and deseeded
300g red lentils, rinsed and checked over
2cm piece of fresh ginger, peeled
1 tsp ground cumin
half a tsp turmeric
A small stick of cinnamon
1 litre hot water
For the tarka (optional)
2 red onions, thinly sliced
2-3 tbsp olive oil
2 cloves of garlic, thinly sliced
1 red large chilli, cut into thin strips
Put the cumin, turmeric, cinnamon, lentils and hot water into a saucepan. Grate the ginger straight into the pan.
Simmer on a low heat for about 30 minutes, stirring occasionally.
Meanwhile, make the tarka if you are having it. Heat the olive oil in a frying pan and add the onions. Cook the onions on a very low heat until golden and caramelised.
Once the lentils have absorbed all of the water and disintegrated, fish out the cinnamon stick and discard.
Stir the roast squash into the lentils and give it a good stir with a wooden spoon to break up any lumps.
Add the garlic and chilli to the tarka and cook on a low heat for another 10 minutes, while the dal warms through thoroughly.
Serve the dal in warm bowls with spoonful of the tarka on top to garnish.