Ingredients1 small onion, chopped
A portion of butternut squash, peeled and diced
1 cup of red lentils or chana daal
1/2 tsp salt
1/2 tsp hot chilli powder
1 garlic clove (crushed)
1 tsp grated ginger
A few drops of lemon juice
Rice and/or poppadoms (to serve)
Method1. Soften the onion in a splash of oil, then add the butternut squash.
2. Add the lentils, the salt, chilli, garlic, cumin and ginger, and stir well.
3. Add four cups of hot water and bring to the boil, then reduce the heat and simmer with the lid on until the lentils are cooked, around 15-20 minutes.
4. Blend, check the flavour and add some lemon juice.
5. Serve with rice and poppadoms