Serves 4
red lentils 250g
cold water 1.7 litres
turmeric powder 1½ tsp
sea salt 1½ tsp
ghee 4 tsp
nigella seeds 1 tsp, plus a little extra for garnish
fresh ginger 2 tsp, grated
spring onions 3, chopped with green
butternut squash 200g, peeled and diced
fennel seeds 1 tsp, crushed in a pestle and mortar
chilli flakes 1 tsp
crushed pepper 1 tsp
tomato puree 1 tsp
fresh coriander 1 handful, chopped
Wash and drain the lentils. Add the lentils to a medium-sized saucepan with the water, turmeric, 1 tsp sea salt and 1 tsp ghee. Cook the lentils on medium and occasionally stir.
While the lentils are cooking, prepare the other ingredients.
Heat a frying pan and once hot, add the remaining ghee. Add nigella seeds and when sizzling add the ginger and cook for a minute. Add the spring onions and cook for another minute. Add the butternut squash along with fennel seeds, chilli flakes, crushed pepper and the remaining salt. Cook on a low heat for 3-4 minutes. Add tomato puree and coriander, mix well with the ingredients in the pan and cook for 2 minutes and leave it to rest.
Once the lentils are nearly cooked, add the cooked squash mixture to the dal. Cook for a further 15 minutes, then serve.