Roasted Squash Tadka Dal

Make ahead as the flavours will continue to develop, just add a splash of water if required when reheating.  Or freeze in individual portions. Great served with basmati rice.

INGREDIENTS

• 300g peeled butternut squash, diced
• 2 tsp oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tbsp grated ginger
• 1 tsp garam masala
• 1 tsp curry powder
• ½ tsp turmeric
• 1 tsp LoSalt
• 300g red split lentils, rinsed
• 4 fresh tomatoes, chopped
• ½ x 25g coriander, leaves chopped

Tadka oil:

• ½ tbsp oil
• 1 tsp black mustard seeds
• Pinch dried chilli flakes
• ½ tbsp dried curry leaves

METHOD

1. Preheat the oven to 200°C, gas mark 6.
2. Toss the squash in 1 tsp oil and lay on a baking tray. Bake for 20-25 minutes until tender.
3. Meanwhile, heat 1 tsp oil in a large saucepan and fry the onion for 3-4 minutes, add the garlic and ginger and fry for 1 minute before stirring in the spices and LoSalt.
4. Add in the lentils and 700ml water. Cover and bring to the boil, simmer on a low heat for 15-20 minutes, stirring occasionally.  Add the tomatoes and roasted squash and cook for 5 minutes, then stir in ¾ coriander.
5. To serve, heat the remaining oil in a small saucepan and add the mustard seeds, chilli flakes and curry leaves and heat gently for a few seconds until fragrant. Drizzle over the dal and sprinkle with remaining coriander.