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Roasted squash Tadka dhal recipe

Roasted squash Tadka dhal recipe

19 ratings

Created by The Tesco Real Food team

Dhal is one of the most popular Indian side dishes and it's easy to see why – warmly spiced, affordable and so easy to make. This recipe is vegan, dairy-free and gluten-free. Don't save it for a side – enjoy it as a delicious dinner when you fancy a bowl of feel-good comfort food. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 439 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 500g butternut squash, peeled, deseeded and cut into half-moons
  • 3 tbsp vegetable oil or ghee
  • 2½ tsp cumin seeds
  • 1 tsp chilli powder
  • 300g red lentils, rinsed
  • ½ tsp ground turmeric
  • 1 lemon, juiced
  • 1½ tsp mustard seeds
  • 1 large onion, sliced
  • 2 garlic cloves, sliced
  • 10g fresh coriander, leaves chopped
  • 1 red chilli, thinly sliced (optional)
  • rice, to serve (optional)
  • naan or roti, to serve (optional)
2 of your five-a-day and low in fat

Each serving contains

  • Energy

    1840kj
    439kcal     22%

  • Fat

    13g 18%

  • Saturates

    1g 5%

  • Sugars

    10g 12%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 50.8g Protein 22g Fibre 15g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C and heat up a large baking tray. Toss the squash with 1 tbsp oil, 1 tsp cumin seeds and ¼ tsp chilli powder. Arrange on the tray; roast for 35-40 mins, turning halfway, until tender.
  2. Meanwhile, put the lentils in a lidded flameproof casserole dish with the turmeric, 1 tsp fine salt and 1.3ltrs water. Bring to the boil; partially cover and simmer for 25-30 mins until tender. Stir in the lemon juice.
  3. Heat the remaining oil or ghee in a pan over a medium-high heat. Drop in a mustard seed; if it’s hot enough it will sizzle and pop. Add the mustard seeds, remaining cumin and chilli powder, and swirl for 30 secs. Add the onion and fry for 8 mins or until golden. Add the garlic; cook for 2-3 mins.
  4. Divide the lentils among bowls and top with the squash, tadka and coriander. Scatter with chilli, if using, and serve with rice or bread, if you like. Leftovers will keep, chilled, for up to 5 days.

Tip: Instead of roasting, you can add the squash to the saucepan at the same time as the lentils.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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