Finely chop and add the onions to a pan over a medium heat with a splash of oil. Allow to sweat for 10 minutes.
2
Add the split peas and 800ml of hot water to the pan and bring to the boil. After, turn down the heat and allow to simmer for 20 minutes.
3
Cut the squash into 2 cm cubes. Add these to the pan and cook for 25 minutes, or until everything is soft and the liquid is reduced and creamy.
4
Next, finely chop the dried chilli, then toast with the cumin and coriander seeds in a frying pan over a medium heat for 1 to 2 minutes, until fragrant. Using a pestle and mortar, bash them all to a fine powder.
5
Slice the garlic cloves finely and add half to the mortar, with the turmeric and coconut, and mix it into a smooth paste.
6
Stir this paste through the pan and cook for a further 10 minutes over a low heat.
7
While cooking, finely slice the fresh chilli and add to a new frying pan with a drizzle of oil, the curry leaves, mustard seeds and the remaining sliced garlic. Fry gently until golden.
This recipe is taken from Jamie Oliver's Healthy online recipes. Found here; https://www.jamieoliver.com/recipes/vegetables-recipes/butternut-squash-dal/
Ingredients
2 small onions
Groundnut oil
200g quick-cook yellow split peas
800g butternut squash
1 dried chilli
1 tsp cumin seeds
1 tsp coriander seeds
2 cloves garlic
1 tsp turmeric
2 tbsp creamed coconut
1 fresh red chilli
10 curry leaves
2 tsp mustard seeds
Directions
1
Finely chop and add the onions to a pan over a medium heat with a splash of oil. Allow to sweat for 10 minutes.
2
Add the split peas and 800ml of hot water to the pan and bring to the boil. After, turn down the heat and allow to simmer for 20 minutes.
3
Cut the squash into 2 cm cubes. Add these to the pan and cook for 25 minutes, or until everything is soft and the liquid is reduced and creamy.
4
Next, finely chop the dried chilli, then toast with the cumin and coriander seeds in a frying pan over a medium heat for 1 to 2 minutes, until fragrant. Using a pestle and mortar, bash them all to a fine powder.
5
Slice the garlic cloves finely and add half to the mortar, with the turmeric and coconut, and mix it into a smooth paste.
6
Stir this paste through the pan and cook for a further 10 minutes over a low heat.
7
While cooking, finely slice the fresh chilli and add to a new frying pan with a drizzle of oil, the curry leaves, mustard seeds and the remaining sliced garlic. Fry gently until golden.
