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Butternut Squash With Red Lentils and Tamarind

Butternut squash with red lentils in a bowl.
Photo by Nassima Rothacker

Roasting butternut squash before adding it to this dal makes it so good. It does add to the cooking time (believe me—it is well worth it) but requires very little extra prep work. The earthy taste of the red lentils complements the velvety roasted squash, and the spices, tamarind and jaggery bring in a lively blend of flavors. You can serve this soupy masoor dal alone, or accompanied by rice or chapati.

This recipe was excerpted from 'Chetna's Healthy Indian' by Chetna Makan. Buy the full book on Amazon.

What you’ll need

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