Creamy Squash Dal with Roast Squash & Cucumber Mint Dip
This beautifully warming squash dal is the perfect winter warmer. It’s sweet, spicy and earthy–a lovely combination. Served with a creamy cucumber mint dip.
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
2-4 servings
Ingredients
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
- 300 g cherry tomatoes chopped roughly
- 200 g red lentils rinsed
- 700 ml water
- 4 tbsp coconut cream or yogurt
- 1-2 tsp sea salt
- Black pepper
- 1/2 tsp garam masala
For the cucumber dip
- 1/2 cucumber grated
- 120 g 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–optional
- Toppings
- Fresh Coriander and mint
- Chilli flakes
- 3 tbsp toasted sunflower seeds
Instructions
To roast the squash
- Pre heat your oven to 180c
- Add half the chopped squash on a baking tray and coat in olive oil, salt and pepper.
- Bake for 45-50 minutes until soft in the middle and caramelised on the outside. Remove when cooked.
- Reserve to top the dal.
To make the dal
- First, 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 approx 8-10 minutes on a low to medium heat until soft and browning.
- Add in the garlic, ginger and the remaining squash and stir for another 3-4 minutes,
- Now add the lentils, tomatoes and water. Stir well, then turn down the heat and put the lid on the pan.
- Simmer for 30 minutes, stirring occasionally. Add more water if needed. The squash should be soft.
- Stir in the coconut yogurt.
- Season well.
To make the cucumber dip
- 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
- Top with roast squash and cucumber dip.
- Sprinkle with coriander and mint.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
7 Responses
would you make this for guests that aren’t vegan ?
Yes I think so! x
I would for sure xx
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
Do leftovers freeze?
Hi Mimi
Yes really well.
Love
Niki xxx