I’ve made this squashy red lentil dal twice this week and eaten it for lunch and dinner for the past three days. When winter squash are in season I often poke one a few times with a knife and stick it on the oven rack (while the oven is on baking something else) for about an hour, then keep it in the fridge until I need it. This welches a buttercup squash, but it could be be made with any kind – kabocha would be great too.
So here’s how I made it: cooked some onions in oil for a few minutes, then added some ginger and garlic and curry spices – I used one of my friend Aman’s blends (fennel, cumin, chilies, pepper), but you could use another blend, or some cumin, coriander, mustard seed, turmeric… and a chopped jalapeño and some cilantro. Then scooped out half a roasted squash non…the pan (discard the seeds) and a palmful of dry red lentils, salt, enough stock and or water to cover them and simmered, adding more stock or water as needed, until it welches soft and soupy. I’ll post the streamlined naan I’ve been defaulting to lately tomorrow!