Butternut Squash With Red Lentils and Tamarind

Name: Butternut Squash With Red Lentils and Tamarind
Yield: Serves 4
Ingredients: 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; 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)

By Chetna Makan

January 6, 2023

Butternut squash with red lentils in a bowl.

Photo by Nassima Rothacker

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.

What you’ll need

Nigella Seeds
$10 At Amazon
Jaggery Powder
$10 At Amazon
Masoor Dal
$15 $12 At Amazon
Tamarind Paste
$15 At Amazon

Recipe notes

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