Butternut Squash Dhal

This is an old recipe which I have made many tines, but am unable to find the original version online so how to make slight changes. It can be made and frozen and satisfies vegetarians in this form, today I added chorizo sausage as I like it basically and I have some in my fridge!

Recipe taken from here (correct as of 12th Oct 2018)


  • 2 small onions
  • groundnut oil (yeah…I used the vegetable oil I have in my cupboard)
  • 200 g quick-cook yellow split peas (mine were red to be honest)
  • 800 g butternut squash
  • 1 dried chilli (I must confess I used a tablespoon of chilli flakes instead)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds (I didn’t have any of them so that was a no)
  • 2 cloves of garlic
  • 1 teaspoon turmeric
  • 2 tablespoons creamed coconut (nope, didn’t add this. up to you if you want it but I used natural yogurt, that was you guessed it in my fridge)
  • 1 fresh red chilli (I didn’t add one today as I forgot to buy one!)
  • 10 curry leaves (not quite this amount I used what I had left from the last time, which was non as I found out.)
  • 2 teaspoons mustard seeds
  • I also added some srirancha hot sauce (not from Tesco I can tell ya but this is so you will recognise the bottle), I like it a little spicy.


  1. Peel, finely chop and add the onions to a pan over a medium heat with a splash of oil. Sweat it down for 10 minutes.
  2. Add the split peas and 800ml of hot water to the pan and bring to the boil, then turn down the heat and simmer for 20 minutes.
  3. Halve, peel (life is too short to peel them) and chop your squash into 2cm cubes, then add to the pan and cook for a further 25 minutes, or until everything is soft and the liquid is reduced and creamy, removing the lid for the last 10 minutes. I must confess at this point I grabbed the hand blender and blended it as it had too many chunks for my personal liking.)
  4. Finely chop the dried chilli, then toast with the cumin and coriander seeds (I didn’t add the coriander) in a frying pan over a medium heat for 1 to 2 minutes, or until fragrant (you know when it is fragrant trust me it smells divine). Then use a pestle and mortar to bash it all to a fine powder. (or a wooden spoon as I don’t have a pestle and mortar…)
  5. Finely slice the garlic, then add half to the mortar with the turmeric and coconut (or yogurt), and mix it to a smooth paste. (I just mixed in the turmeric and garlic in with it all and the mustard seeds too)
  6. Stir this through the squash and cook for a further 10 minutes over a low heat until creamy and thick.
  7. Finely slice the fresh chilli and add to the frying pan with a drizzle of oil, the curry leaves, mustard seeds and remaining sliced garlic. Fry gently until golden. (Yeah I didn’t do any of this)
  8. Swirl it through the dhal. (I took it off the heat and did this at the end, then added the hot sauce as I wanted more kick!)

Now, the chorizo on the top for me really added something, I have used steak and chicken before, I have also just added a fried egg to the top, anything can be added to be honest, I also threw in some left over broccoli and mushrooms from the fridge that had seen better days into the dhal.

The images are not great, this might be one that would be useful to do as a video clip in the future perhaps!

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