Name: Delicious squash daal
Total time: 1 h
Yield: 1
Cuisine: indian
Ingredients: 8 cloves of garlic; 2 fresh red chillies; olive oil; 3 teaspoons black mustard seeds; 1 heaped teaspoon cumin seeds; 1 handful of curry leaves; 2 onions; 1 x 5cm piece of ginger; 1 bunch of fresh coriander (30g); ½ a butternut squash (600g); 500 g split red lentils; 3 tablespoons natural yoghurt; 1 lime; 2 large free-range eggs; 4 uncooked poppadoms; 2 handfuls of baby spinach

Delicious squash daal

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Total Time:
1 hour

Iron-rich red lentils boost energy and support healthy blood flow for lasting vitality.

Ingredients:

8 cloves of garlic
2 fresh red chillies
olive oil
3 teaspoons black mustard seeds
1 heaped teaspoon cumin seeds
1 handful of curry leaves
2 onions
1 x 5cm piece of ginger
1 bunch of fresh coriander (30g)
½ a butternut squash (600g)
500 g split red lentils
3 tablespoons natural yoghurt
1 lime
2 large free-range eggs
4 uncooked poppadoms
2 handfuls of baby spinach

Instructions:

Prepare the temper by peeling and finely slicing the garlic and chillies. Heat 2 tablespoons of oil in a large wide pan on medium heat, add mustard seeds, cumin seeds, and curry leaves for 1 minute, then add the garlic and chillies. Cook until crisp and golden, then remove half of the temper from the pan. Off the heat, chop onions, ginger, coriander stalks, and squash, and add to the pan. Cook for 15 minutes. Stir in lentils and 1.5 liters of water. Boil, then simmer covered for 35 minutes. Mash the squash into the daal, season, and freeze 6 portions. Blend coriander leaves, yogurt, salt, and half of the lime juice. Reheat the reserved temper in a pan with oil, crack eggs over each pile, and fry slowly. Microwave poppadoms for 30 seconds each. Serve daal with fried egg, spinach, dressing, poppadoms, and lime wedge. Enjoy!

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