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.

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What you’ll need

　　Chevron

　　Chevron

　　Nigella Seeds

　　$10 At Amazon

　　Jaggery Powder

　　$10 At Amazon

　　Masoor Dal

　　$10 At Amazon

　　Tamarind Paste

　　$14 At Amazon

　　

Ingredients

Serves 4

　　

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)

　　

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.

　　Images and text from Chetna’s Healthy Indian by Chetna Makan; photography by Nassima Rothacker. Buy the full book from Octopus Books or Amazon.