Butternut squash dal

Butternut squash dal

  I love reaching for a comforting bowl of dal and this is a really delicious variation that is so nice to make on days when you need a little pick me up.

It can be eaten on its own as a soup or enjoyed with rice.


  • 500 grams butternut squash, cut into small chunks
  • 1 cup red lentils, washed in cold water
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 green chilli, chopped
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chilli powder
  • 2 teaspoons salt
  • handful of chopped coriander to garnish


  1. Heat the butter and oil in a saucepan, over medium heat.
  2. Add the cumin seeds and mustard seeds and when they are sizzling, add the green chillies, onion, garlic and ginger.
  3. Let this cook for around 6 minutes, and then add the butternut squash, lentils and 3 cups water.
  4. Add all the spices, mix well and let this boil away on lower heat for 30 minutes.
  5. Check half way through to see if you need to add more water.
  6. Taste and add more salt if needed and then blitz this until it is a soupy consistency.
  7. Garnish with soup coriander leaves and enjoy with rice or on its own like soup.

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