Red lentil and butternut dahl

Ingredients

500 g	Red lentils (Main)
500 g	Butternut, peeled and cubed into 2cm squares (Main)
2	Onions, finely diced
6 cups	Boiling water
2 Tbsp	Butter
1 tsp	Cumin seeds
1 Tbsp	Black mustard seeds
4 cloves	Garlic, finely grated
1 tsp	Ginger, finely grated
1	Red chilli, finely sliced
2 tsp	Turmeric
6	Eggs, optional
6	Poppadoms, optional

Directions

1. Melt butter in a large pan on a medium heat and add mustard seeds and cumin seeds for 1 minute, before adding garlic, chillies and turmeric. Stir until fragrant.
2. Add onion and butternut and stir occasionally until softened.
3. Add lentils and boiling water. Bring to the boil, then reduce to a gentle simmer and cover for 35 minutes, stirring occasionally. The squash should dissolve into the dhal.
4. Divide into portions and serve topped with a fried egg and a crisp poppadom for a warming winter dinner.

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