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!