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Butternut squash dahl with tempered spices & garlic naan

30 MIN


Serving amount:
  • 1 split red lentils bag
  • 1 turmeric sachet
  • 1 cumin seeds bag
  • 1 curry powder bag
  • 2 naan
  • 1 butternut squash bag
  • 1 tomato
  • 1 brown onion *
  • 1 garlic clove
  • 1 ginger piece
  • 1 long green chilli
  • 1 curry leaves bag
  • 1 coriander bunch

Allergens: Dairy, onion, garlic, gluten, yeast, soy, wheat

Pantry staples: Cooking oil, salt, butter

Chef's note: To unlock the true flavours and oils of spices, they are cooked quickly in hot oil and then added to a dish. This cooking technique is known as tadka which means ‘tempering’. We have accompanied this dish with garlic naan for mopping the plate clean. No cutlery needed! 

* Use only half of the onion and ginger provided. 


1. Prepare the ingredients

Wash the lentils until the water runs clear. Wash the vegetables. Peel and cut the butternut squash into 2cm pieces. Finely chop the ginger*, garlic, onion*, tomato and chilli. Pick the coriander leaves and finely chop the stem. Pick the curry leaves from the stem

2. Cook the lentils

Add the lentils to a saucepan filled with 1 cup of water per person, a generous pinch of salt, turmeric and butternut squash. Bring to the boil, reduce heat to low and simmer for 20 minutes or until the lentils and butternut squash are soft. Skim any scum that may form. You may need to add more water and cook for longer if the lentils are still soft. Check regularly. The mixture should be like thick soup. Season to taste.

3. Cook the spices

Meanwhile, heat a generous splash of oil over medium-low heat. Add the cumin seeds and curry powder and cook for 1 minute or until aromatic. Add the onion, ginger and chilli and cook for 2 minutes or until the onion starts to soften.

4. Add the curry leaves

Add the curry leaves (be careful as they may pop when they hit the hot oil) and cook for 4 minutes or until they start to go transparent and crispy. Set aside most of the mixture, including any oil, and keep the frying pan on medium heat.

5. Add the tomato

Add the tomato to the reserved frying pan and cook for 3 minutes or until the tomato softens. Set aside.

6. Make the garlic naan

Mix the garlic with the coriander stems and enough butter to coat the surface of each naan. Heat the naan in a frying pan or in a low oven. Keep the naan warm by wrapping in a tea towel. Spread the garlic butter on the warm naan just before serving.

7. Add the spices

Once the dahl is cooked, divide between the serving bowls. Add the tomato and gently stir to create a marble affect. Drizzle the remaining oil and spices over the surface.

8. To serve

Serve the dahl with the coriander leaves and garlic naan. Mix the dahl and spices together before eating.