This is a healthy and delicious delight. Warm and lightly spiced, its perfect for autumn. Serve it with my two ingredient flatbreads for a great lunch or supper.
Ingredients:
1 butternut or any winter squash
1 large onion, finely chopped
1 garlic clove, chopped
1 inch of ginger, peeled and chopped
1 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp nigella seeds
1 tsp fenugreek
2 green chillies, finely diced
2 curry leaves (optional)
100g red split lentils
200ml vegetable stock
Crush the seeds in a mortar and pestle and fry in oil until they start to give off their aroma. Add the ground spices and curry leaves and stir in the onion, garlic, chilli and ginger. Sweat off until softened. Pour in the lentils and coat in the spiced oil and onion before adding the vegetable stock. Cover and simmer for 20 – 25 minutes, or until the lentils are tender.
Meanwhile, cut whatever squash you are using in half, rub the flesh with oil and place flesh side down in a baking tray at 180°c fan for about 30 minutes – or until a knife goes in smoothly. Remove and scoop out all the flesh. Discard the seeds. You can reserve the skin, chop roughly and deep fry to make a delicious crunchy topping for your dahl, or as a salty snack with your Friday night cocktail!
Stir the squash into the dahl and check the seasoning. Add salt and black pepper.
Serve with a dollop of yoghurt and some dried chilli flakes.
