Butternut squash dahl

Name: Butternut squash dahl | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: ½ Butternut Squash, peeled, deseeded and cut into 1–2cm wedges; 2 tbsp Vegetable Oil; 3 tsp Cumin seeds; 3 tsp Black Mustard seeds; 300g Asda Dried Red Lentils; 2 tsp ground Turmeric; 30g fresh Ginger, finely grated; 1 Red Onion, thinly sliced; 4 Garlic cloves, thinly sliced; 1 Green Chilli, deseeded and thinly sliced; handful fresh Coriander leaves; 1 Lime, quartered

Spice up your supper with this healthy dish, boosted with a root veg topper.

By Asda Good Living,11th September 2023

Cook: 45 Mins

Serves: 4

Price: £0.87 per serving

Nutritional Information

Each 472 serving contains

Energy
8576kj
434kcal

22%

Fat
8g

Low
11%

Saturates
0.5g

Low
3%

Sugars
13.2g

Low
15%

Salt
0.09g

Low
2%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1817kj/434kcal

Ingredients

½ Butternut Squash, peeled, deseeded and cut into 1–2cm wedges

2 tbsp Vegetable Oil

3 tsp Cumin seeds

3 tsp Black Mustard seeds

300g Asda Dried Red Lentils

2 tsp ground Turmeric

30g fresh Ginger, finely grated

1 Red Onion, thinly sliced

4 Garlic cloves, thinly sliced

1 Green Chilli, deseeded and thinly sliced

handful fresh Coriander leaves

1 Lime, quartered

Method

Preheat the oven to 220°C/200°C fan/gas 7. Cut the butternut squash into wedges, tip onto a tray and spoon over 1 tbsp of the oil. Scatter over 2 tsp of cumin seeds and 2 tsp black mustard seeds, then season with salt and pepper and toss well. Put into the oven for 25–30 mins until cooked through and charring at the edges.

Meanwhile, tip the dried lentils into a large saucepan with 1.5 litres cold water, the ground turmeric, grated ginger and salt and pepper. Put over a medium-high heat, bring to the boil, then simmer. Cook for 25 mins, stirring regularly, until the lentils have begun to collapse and it has thickened.

Once the wedges and dahl are ready, heat the remaining 1 tbsp of oil in a small frying pan over a high heat. Once hot, add the remaining 1 tsp each of cumin and black mustard seeds along with the red onion and garlic. Fry for 2 mins until the onion starts to caramelise, then add the green chilli and remove from the heat.

Spoon the dahl into bowls, top with some of the wedges, and any spices from the tray, then top with the onion, garlic and chilli mix. Scatter over coriander leaves and finish with a squeeze of lime.

Leftovers tip: The remaining ½ butternut squash can be chopped, put on a separate tray and roasted off at the same time as the squash. Fry off a chopped onion and a few garlic cloves in a little.