Creamy Squash Dal with Roast Squash & Cucumber Mint Dip

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

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  1 hr cook time


For the roast squash ; 
  • 1/2 butternut squash peeled and chopped into small cubes 
  • Drizzle olive oil 
  • Sea salt
  • Black pepper
For the dal; 
  • 2 tbsp olive oil 
  • 2 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 8 Curry leaves 
  • 1 large onion – roughly chopped
  • 1 knob ginger grated 
  • 4 cloves garlic sliced 
  • 1/2 squash peeled and chopped into small cubes.
  • 300g cherry tomatoes chopped roughly 
  • 200g red lentils rinced 
  • 700ml  water 
  • 4 tbsp coconut cream or yogurt 
  • 1-2 tsp sea salt
  • Black pepper 
  • 1/2 tsp garam masala
To make the cucumber dip;
  • 1/2 Cucumber grated 
  • 120g coconut yogurt 
  • 4 tbsp chopped fresh mint 
  • Juice 1/4 lemon 
  • 1 clove garlic minced 
  • 1/2 tsp sea Salt 
  • Twist black Pepper 
  • 1 tbsp extra virgin Olive oil – opional 
  • Fresh Coriander and mint
  • Chilli flakes 
  • 3 tbsp toasted sunflower seeds


To roast the squash; 
  1. Pre heat your oven to 180c 
  2. Add half the chopped squash on a baking tray and coat in olive oil, salt and pepper. 
  3. Bake for 45-50 minutes until soft in the middle and caramelised on the outside.  Remove when cooked.
  4. Reserve to top the dal.
To make the dal; 
  1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
  2. Add in the garlic, ginger and the remaining squash and stir for another 3-4 minutes, 
  3. Now add the lentils, tomatoes and water. Stir well then turn down the heat and put the lid on the pan. 
  4. Simmer for 30 minutes stirring occasionally. Add more water if needed. The squash should be soft.
  5. Stir in the coconut yogurt. 
  6. Season well.

To make the cucumber:

  • Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl 
  • Add all the other ingredients and mix well.
  • Really nice with a drizzle of olive oil on top.

To serve; 

  1. Top with roast squash and cucumber dip.
  2. Sprinkle with coriander and mint.

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  1. Laura Foley on August 4, 2020 at 6:58 am

    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 🙂

    • Niki on August 4, 2020 at 11:34 am

      Hi Laura
      So happy you liked it. Great additions.
      Much love, Niki xxx

  2. Mimi Smissen on November 24, 2019 at 1:22 pm

    Do leftovers freeze?

    • Niki on November 27, 2019 at 10:40 am

      Hi Mimi
      Yes really well.
      Niki xxx

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