clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
butternut squash tadka dal in a bowl

Butternut Squash Tadka Dal

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Indian


This creamy vegan dal is full of warming spices, red lentils and butternut squash. The perfect vegan comfort food!



For the Dal

  • 250g red lentils
  • 1/2 butternut squash, peeled and cubed
  • 1L water
  • Salt to taste

For the Tadka

  • 1 onion
  • 3 tomatoes
  • 3 garlic cloves
  • 1 inch piece of ginger
  • 1 tbsp tomato puree
  • 1 tbsp oil or ghee
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala

To serve


  1.  Add the lentils, butternut squash and water to a large saucepan or casserole pot and put over a medium heat. Bring to the boil and skim any ‘scum’ off the top. Reduce to a simmer for 20-30 minutes until the lentils are tender, and beginning to break apart.

For the Tadka

  1. Using a food processor or mini chopper (I use my Bosch Food Processor) pulse the onion, tomatoes, tomato puree, garlic and ginger until a coarse paste forms. Alternatively finely chop the onion and tomatoes and mince or grate the ginger and garlic.
  2. Heat a saucepan or cast iron frying pan over a medium heat with a tablespoon of oil or ghee. Add the cumin seeds and mustard seeds and allow them to sizzle for 1 minute, stirring regularly. Keep a close eye so they don’t burn. Then add the ground coriander and turmeric and stir for 30 seconds before adding the onion, tomato, garlic and ginger paste. Cook for 5 to 10 minutes, stirring regularly until most of the water has evaporated. Then add the garam masala.

To put it together

  1. When the lentils and squash are cooked through, add your tadka mixture, stirring to incorporate. Leave to cook for a further 5 minutes. Taste and season with salt.
  2. The dal should have a porridge/soup-like consistency. Add more water if it feels too dry.
  3. Serve with 5 Minute Coriander Chutney and warm roti. Enjoy!

Keywords: Vegan Dal, Dal Recipe, Daal Recipe, Dahl Recipe, Tadka, Tarka

Recipe Card powered byTasty Recipes