Butternut Squash With Red Lentils and Tamarind

Name: Butternut Squash With Red Lentils and Tamarind
Yield: Serves 4
Ingredients: 1 butternut squash, peeled and cut into 1-inch dice; 1 tsp. nigella seeds (kalonji); ½ tsp. dried red chile flakes; ½ tsp. salt; 1 Tbsp. sunflower oil; 1 Tbsp. mustard oil; 1 tsp. fenugreek seeds; 1 tsp. nigella seeds (kalonji); 2 onions, finely chopped; 200g (about 1 cup) masoor dal (red lentils); 1 tsp. salt; 1 tsp. ground coriander; ½ tsp. chile powder; 5 cups plus 1 Tbsp. boiling water; 1 Tbsp. tamarind paste; 1 Tbsp. grated jaggery or brown sugar; 2 Tbsp. coconut cream; Handful fresh cilantro leaves, to garnish (optional)

By Chetna Makan

January 6, 2023

Butternut squash with red lentils in a bowl.

Photo by Nassima Rothacker

Roasting butternut squash before adding it to this dal makes it so good. It does add to the cooking time (believe me—it is well worth it) but requires very little extra prep work. The earthy taste of the red lentils complements the velvety roasted squash, and the spices, tamarind and jaggery bring in a lively blend of flavors. You can serve this soupy masoor dal alone, or accompanied by rice or chapati.

This recipe was excerpted from 'Chetna's Healthy Indian' by Chetna Makan. Buy the full book on Amazon.

What you’ll need

Nigella Seeds
$10 At Amazon
Jaggery Powder
$10 At Amazon
Masoor Dal
$12 At Amazon
Tamarind Paste
$16 At Amazon

Recipe information

Yield
Serves 4

Ingredients

Squash

1 butternut squash, peeled and cut into 1-inch dice

1 tsp. nigella seeds (kalonji)

½ tsp. dried red chile flakes

½ tsp. salt

1 Tbsp. sunflower oil

Dal

1 Tbsp. mustard oil

1 tsp. fenugreek seeds

1 tsp. nigella seeds (kalonji)

2 onions, finely chopped

200g (about 1 cup) masoor dal (red lentils)

1 tsp. salt

1 tsp. ground coriander

½ tsp. chile powder

5 cups plus 1 Tbsp. boiling water

1 Tbsp. tamarind paste

1 Tbsp. grated jaggery or brown sugar

2 Tbsp. coconut cream

Handful fresh cilantro leaves, to garnish (optional)

Preparation

Step 1
First, roast the squash. Preheat the oven to 350°F. Spread out the diced squash on a baking tray and sprinkle over the nigella seeds, chile flakes and salt. Drizzle with the oil and mix well. Roast for 40 minutes, until soft and lightly browned.
Step 2
Meanwhile, start making the dal. Heat the mustard oil in a large saucepan over medium–low heat until it begins to smoke. Add the fenugreek and nigella seeds and let them sizzle for 1–2 minutes, then add the onions and cook for 10 minutes, until softened.
Step 3
Tip in the lentils, salt, ground coriander and chile powder and mix well. Pour in the measured boiling water and bring to the boil. Cover the pan with a lid and cook over medium–low heat for 15 minutes or until the lentils are cooked.
Step 4
Stir the tamarind paste and jaggery into the saucepan, then carefully mix in the roasted butternut squash. Reduce the heat to low, cover the pan with a lid and simmer for 10 minutes, until the dal has thickened.
Step 5
Add the coconut cream and mix well. Take the pan off the heat and sprinkle over the cilantro leaves, if using them. Serve immediately.