Curried Squash Dhal
Curried Squash Dhal is a comforting and nutritious dish that beautifully combines the earthy flavours of lentils with the natural sweetness of squash. I love adding sage to my tarka—it brings such a wonderful warmth, especially with the brown butter! This dish can be enjoyed on its own, served over a bed of fluffy rice, or paired with crusty bread to soak up the flavourful broth
You can also swap the squash for pumpkin if you prefer!
Ingredients
- 500g Squash
- 200g Red Split Lentils
- 400g Chopped Tomatoes
- 3 Inches of Ginger
- 5 Garlic Cloves
- 1 Tsp Whole Cumin
- 2 - 3 Tsp Chilli Powder
- 1 ½ Tsp Ground Coriander
- 1 ½ Tsp Cumin Powder
- ¼ Tsp Turmeric
- 2 Tsp Salt
- 3 Tbsp Butter
- 4 Garlic Cloves
- 2 Green Chilies
- ½ Tsp Cumin
- Small Handful Sage
- Small Handful Curry Leaves
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Cut the squash into quarters and drizzle with oil. Season with salt, then roast in the oven for 30 minutes or until fork tender.
Step 3
Rinse the red lentils in warm (not hot) water 3-4 times, until the water runs nearly clear.
Step 4
Add the lentils to a pan filled with water and bring to a boil. Cook for 5-7 minutes until tender, then drain.
Step 5
Heat oil in a pan and add the cumin seeds. Once they begin to sizzle, add the tinned tomatoes and grate in the ginger and garlic. Stir in the chili powder, ground cumin, ground coriander, turmeric, and salt. Cook for 10 minutes, until the oil separates from the tomatoes.
Step 6
Add the cooked lentils along with 200ml of water and mix well.
Step 7
Once the squash is cooked, scoop out the flesh and add it to the dhal. If you prefer a smoother consistency, you can blend it. Add water to achieve your desired thickness.
Step 8
For the tarka, melt butter in a pan and add the garlic, green chilies, and cumin seeds. Once the butter turns brown and the garlic is golden, add the sage and curry leaves.
Immediately pour this mixture over the dhal and serve.