epicurious
Butternut Squash With Red Lentils and Tamarind
In this masoor dal recipe, earthy spiced red lentils complement roasted butternut squash, and tamarind brings in lively flavor. A great vegetarian Indian meal.
👥 4 Servings👤 Chetna Makan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●pan
📝 Preparation Steps
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.
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.
onions, finely chopped2(about 1 cup) masoor dal (red lentils)200g
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.
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.
butternut squash, peeled and cut into 1-inch dice1(about 1 cup) masoor dal (red lentils)200g
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.
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