Butternut squash and red lentil dhal
This spiced, healthy butternut squash and red lentil dhal is perfect on cold, wintry days. You can serve it as a vegan main dish with basmati rice, or as part of an Indian-style menu. This is a mild version, add a chilli (finely chopped) or more chilli powder to the recipe, if you want it more spicy.
Ingredients
Method
- Thinly slice the onion, garlic and ginger. Peel and dice the squash. Cut the carrot into small pieces.
- Heat the oil in a saucepan and gently sauté the onion for 5 minutes, then add the garlic, ginger, mustard seeds and cumin seeds.
- Fry for a couple of minutes, then add the ground spices, stir for a minute until fragrant, then add the chopped tomatoes. Stir for a minute or so, then stir in the lentils. Add the chopped squash and carrots, stir to coat them well. Season with salt and pepper.
- Add enough water to cover the vegetables well, then add the bay leaf, star anise, cinnamon and curry leaves.
- Bring to the boil, cover and gently simmer over low heat for about 25-30 minutes until the vegetables are soft.
- Using a potato masher, crush the squash until you get a thick, textured, creamy stew. Serve with a drop of lemon juice squeezed on top. You can add some chopped coriander leaves too.