Bounce Magazine April Edition 2017

APRIL 2017 APRIL | ISSUE 2017 | #54 ISSUE | FOOD #54 & DRINK
Butternut
Squash Dal...
BY AWARD WINNING
CHEF ABDUS SHAHID
Prep Time
30 mins
Cooking Time:
1 hour
Serves 6
Method
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
and bring to the boil, turn down the heat and
simmer for 20 minutes.
3. Halve, peel 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..
Finely chop the dried chilli, then toast with
the cumin and coriander seeds in a frying
pan over a medium heat for 1 to 2 minutes, or
until fragrant. Using a pestle and mortar, bash
everything into a fine powder.
4. Finely slice the garlic, then add half to the
mortar with the turmeric and coconut and
mix it to a smooth paste.
5. Finely slice the garlic, then add half to the
mortar with the turmeric and coconut and
mix it to a smooth paste. Stir this through the
squash and cook for a further 10 minutes over
a low heat until creamy and thick.
Ingredients
• 2 small onions
• groundnut oil
• 200 g quick-cook yellow split peas
• 800 g butternut squash
• 1 dried chilli
• 1 teaspoon coriander seeds
• 2 cloves of garlic
• 1 tesapoons turmeric
• 2 tablespoons creamed coconut
• 10 curry leaves
• 1 fresh red chilli
• 2 tesapoons mustard seeds
5. Finely slice the chilli and add to a pan
with a drizzle of oil, the curry leaves, chilli,
mustard seeds and remaining garlic. Fry
gently until golden. Swirl it through the dal
and serve with rice and wedges of lime.
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