At only 203 calories per serving this side is a delicious and healthy treat. Best served with rice or an alternative substitute and wedges of lime.
Finely chop and add the onions to a pan over a medium heat with a splash of oil. Allow to sweat for 10 minutes.
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.
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.
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.
Slice the garlic cloves finely and add half to the mortar, with the turmeric and coconut, and mix it into a smooth paste.
Stir this paste through the pan and cook for a further 10 minutes over a low heat.
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.
Swirl it through the dal and serve.
This recipe is taken from Jamie Oliver's Healthy online recipes. Found here; https://www.jamieoliver.com/recipes/vegetables-recipes/butternut-squash-dal/
Ingredients
Directions
Finely chop and add the onions to a pan over a medium heat with a splash of oil. Allow to sweat for 10 minutes.
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.
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.
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.
Slice the garlic cloves finely and add half to the mortar, with the turmeric and coconut, and mix it into a smooth paste.
Stir this paste through the pan and cook for a further 10 minutes over a low heat.
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.
Swirl it through the dal and serve.