Butternut squash Daal
Recipe by Indian Mart
Peel and crush the garlic cloves and finely chop the chillis. Pop 1tsp of oil into a pan and heat on medium add the mustard seeds, cumin seeds and curry leaf and cook until the cumin changes colour (approx 1 min).
Add the garlic and chilli and stir well until the ingredients are lightly golden then remove from the pan.
Peel and Dice the onions and ginger, dice the butternut squash into chunks- add all of the ingredients into the pan with 1tsp of oil- pop half of the mix just made back in with the ingredients and cook on a low/ medium heat for 15 minutes.
Pop the lentils in with 1 litre of boiling water, bring to the boil and then pop on a low heat for approx 35minutes stirring occasionally.
If the mix is still runny then keep it cooking for a while longer; add salt to taste.