This beautifully warming dal is the perfect winter warmer. It’s sweet and spicy and earthy – A lovely combination. The squash is both cooked into the dal so that its gooey and melts into the lentils and roasted so that it becomes caramelised and delicious.
I’ve topped the dal with the roast squash, fresh and creamy cucumber mint dip and fresh mint. I love to add toasted sunflower seeds for crunch.
I really hope you like this lovely dish – Serve with slaw and flatbreads.
Love, Niki xxx



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Do leftovers freeze?
Hi Mimi
Yes really well.
Love
Niki xxx
I made this tonight, was really yum. Cucumbers and Mint are really expensive atm so I just topped it with plain yogurt and some green tomato chutney. I also used low sodium veggie stock instead of water to cook the daal. My meat-eating husband really enjoyed it so thats a good sign 🙂
Hi Laura
So happy you liked it. Great additions.
Much love, Niki xxx