Roasted Squash Dahl

Name: Roasted Squash Dahl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 1 Small Butternut Squash; 3 tsp Rapeseed Oil; 300g Red Split Lentils; Fresh Ginger, Large Thumb-Sized Piece; 3 Fat Garlic Cloves; 1 Tsp Ground Turmeric; 2 Tsp Ground Cumin; 200g Tenderstem Broccoli; 1 Tbsp Mustard Seeds; 1 Tbsp Cumin Seeds; 2 Tsp Coriander Seeds; 1 Lime; 1 Green Chilli; Salt and Black Pepper Mango Chutney and Naan; or Rice, to serve

7 steps

Prep:15minCook:1h

Sweet roasted squash is given the food processor treatment and then stirred through dal in this vegan comfort winner. On its own dal is a very wholesome meal, but we’ve upped the ante by adding butternut squash, and to cram in even more veg, we’ve made a tarka using tenderstem broccoli that tastes (and looks) unreal.

Updated at: Thu, 17 Aug 2023 00:04:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories476.4 kcal (24%)

Total Fat7.5 g (11%)

Carbs83.5 g (32%)

Sugars9.6 g (11%)

Protein24.3 g (49%)

Sodium363 mg (18%)

Fiber13.1 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

small

3 tsprapeseed oil

300gred split lentils

Fresh Ginger

Large Thumb-Sized Piece

3garlic cloves

fat

1 tspground turmeric

2 tspground cumin

200gtenderstem broccoli

1 Tbspmustard seeds

1 Tbspcumin seeds

2 tspcoriander seeds

Instructions

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

2. Quarter the butternut squash lengthways, remove the seeds then arrange in a roasting tin, cut-side down. Brush with 1 teaspoon of the oil and season with salt and pepper. Roast in the oven for 40–45 minutes until completely soft.

Step 3

3. Once the squash has been roasting for 15 minutes, start the dal. Rinse the lentils in a sieve until the water runs clear, then tip into a large saucepan. Finely grate in the ginger and garlic and add the turmeric and some seasoning. Pour in 1.2 litres (2 pints) of water. Put over a high heat and bring to a simmer, then turn the heat down to medium and bubble away for 25–30 minutes until most of the liquid has been absorbed and the lentils are broken down and completely soft.

Step 4

4. Come back to the squash. Scoop the flesh into a blender. Add the ground cumin and 100ml water. Blitz to a smooth sauce. Scrape the squash sauce into the cooked lentil dal, stir through and keep warm over a low heat.

Step 5

5. Tarka time. Get a large frying pan over a high heat. Add the broccoli to the dry pan and cook for 4–5 minutes until beginning to char, then pour in 3 tablespoons of water. Continue to cook until all the water has evaporated and the broccoli is tender, then pour in the remaining 2 teaspoons of rapeseed oil. Add the mustard, cumin and coriander seeds and toss the broccoli with the seeds and the oil for a minute or so until smelling amazing. Remove from the heat.

Step 6

6. Season the dal with salt, pepper and lime juice to taste. Thinly slice the green chilli, seeds and all.

Step 7

7. Divide the dal between four bowls, top with the broccoli and all the whole spices, then scatter over the green chilli. Serve with mango chutney and naan or rice, if you like.