Butternut Squash With Red Lentils and Tamarind

First, roast the squash. Preheat the oven to 350°F. Spread out the diced squash on a baking tray and sprinkle over the nigella seeds, chile flakes and salt. Drizzle with the oil and mix well. Roast for 40 minutes, until soft and lightly browned.

Meanwhile, start making the dal. Heat the mustard oil in a large saucepan over medium–low heat until it begins to smoke. Add the fenugreek and nigella seeds and let them sizzle for 1–2 minutes, then add the onions and cook for 10 minutes, until softened.

Tip in the lentils, salt, ground coriander and chile powder and mix well. Pour in the measured boiling water and bring to the boil. Cover the pan with a lid and cook over medium–low heat for 15 minutes or until the lentils are cooked.