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Butternut Squash Dal

Yields1 ServingCook Time1 hr 20 mins

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.

 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
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.

8

Swirl it through the dal and serve.

Nutrition Facts

Serving Size 6 Servings