Red lentil and butternut dahl
( SERVES 6 )
|500 g||Red lentils|
|500 g||Butternut, peeled and cubed into 2cm squares|
|2||Onions, finely diced|
|6 cups||Boiling water|
|1 tsp||Cumin seeds|
|1 Tbsp||Black mustard seeds|
|4 cloves||Garlic, finely grated|
|1 tsp||Ginger, finely grated|
|1||Red chilli, finely sliced|
- Melt butter in a large pan on a medium heat and add mustard seeds and cumin seeds for 1 minute, before adding garlic, chillies and turmeric. Stir until fragrant.
- Add onion and butternut and stir occasionally until softened.
- Add lentils and boiling water. Bring to the boil, then reduce to a gentle simmer and cover for 35 minutes, stirring occasionally. The squash should dissolve into the dhal.
- Divide into portions and serve topped with a fried egg and a crisp poppadom for a warming winter dinner.
See more spiced recipes