Butternut squash dhal and toasted pumpkin seeds (serve with rice)

Ingredients (Serves 4)

  • 1 medium butternut squash 

  • 1 medium diced white onion

  • 2 crushed garlic cloves

  • 1/2 diced red chilli

  • 2 tsp cumin seeds

  • 1 tsp garam masala

  • 1 tsp turmeric 

  • 1 tsp ground coriander

  • 1 tbsp tomato puree 

  • Juice of 1/2 lemon 

  • 2 cups chana dhal pulses

  • Salt and pepper 

       Serve with rice! 


  1. Preheat your oven to 200 degrees. 

  2. Cut your squash in half and place both halves on a baking tray. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes or until the squash flesh is tender. 

  3. Add your lentils to a large saucepan. Add hot water approximately 2cm above the level of the lentils. Bring to the boil and then skim off the starch released. Bring to a simmer and cook with the lid on for 40 minutes. If they become a little dry add a little more water. 

  4. 10 minutes before the squash is ready add 1 tbsp of olive oil to a large frying pan. Add the onion, garlic and chilli. Season with salt and pepper. Cook on a medium heat for 10 minutes. Next add the cumin seeds, garam masala, turmeric and coriander. Cook out the spices for 2-3 minutes. If the pan gets a little dry add a dash of water. 

  5. Remove the squash from the pan. Leave to cool and then mash the flesh. I reserved a couple of pieces for each plate for presentation (see picture!). Remove the seeds, dry and place in a frying pan with a little salt. A few minutes before serving toast these on a medium heat to serve on top of the curry. 

  6. Add the flesh to the curry along with the tomato puree. and lemon. Cook for 2-3 minutes. 

  7. Using a hand held blender blitz the dhal pulses in their cooking fluid. Transfer the pulses to the curry. 

  8. Dhal requires a fair bit of seasoning with salt and pepper. Season to taste. At this stage you can add a little water if you find the curry is too thick for your liking. 

  9. Plate up your dish (see picture) alongside some rice! Enjoy!