![IMG_20180405_004819.jpg](https://steemitimages.com/DQmWnC6Jok54oAhkjZSoiHWtDrhumQQkE8moHPBnqv7qn8z/IMG_20180405_004819.jpg)

Serves 4 
red lentils 250g 
cold water 1.7 litres
turmeric powder 1½ tsp 
sea salt 1½ tsp 
ghee 4 tsp 
nigella seeds 1 tsp, plus a little extra for garnish
fresh ginger 2 tsp, grated 
spring onions 3, chopped with green
butternut squash 200g, peeled and diced
fennel seeds 1 tsp, crushed in a pestle and mortar 
chilli flakes 1 tsp 
crushed pepper 1 tsp
tomato puree 1 tsp 
fresh coriander 1 handful, chopped

Wash and drain the lentils. Add the lentils to a medium-sized saucepan with the water, turmeric, 1 tsp sea salt and 1 tsp ghee. Cook the lentils on medium and occasionally stir.

While the lentils are cooking, prepare the other ingredients.

Heat a frying pan and once hot, add the remaining ghee. Add nigella seeds and when sizzling add the ginger and cook for a minute. Add the spring onions and cook for another minute. Add the butternut squash along with fennel seeds, chilli flakes, crushed pepper and the remaining salt. Cook on a low heat for 3-4 minutes. Add tomato puree and coriander, mix well with the ingredients in the pan and cook for 2 minutes and leave it to rest.

Once the lentils are nearly cooked, add the cooked squash mixture to the dal. Cook for a further 15 minutes, then serve.