Warming Dhal with Butternut Squash and Fresh Turmeric | Daylesford

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Warming Dhal with Butternut Squash and Fresh Turmeric



(Serves 2-3)
  • 250g peeled butternut squash or pumpkin, cut into 2cm cubes
  • 3 tsp olive or coconut oil, or melted ghee
  • 1 onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 cm piece of ginger, peeled and finely grated
  • 1⁄2 tsp fresh turmeric (or 1 tsp ground turmeric), peeled and finely grated
  • 1 medium red chilli, finely chopped
  • 1 tsp cumin seeds
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp mustard seeds
  • 1⁄2 tsp ground coriander
  • 4 cardamom pods, crushed
  • 700ml vegetable or chicken broth
  • 185g red split lentils
  • sea salt and black pepper

TARKA: (optional)

  • 50ml olive oil, coconut oil or ghee
  • 3 large garlic cloves, finely sliced
  • 1⁄2 a chilli, finely chopped
  • 1⁄2 tsp mustard seeds
  • 1 tsp cumin seeds


  • cooked brown rice
  • wilted greens

On cold days, this is a recipe to warm and nourish the body and soul. Lentils are a fibre-rich staple for winter larders, full of the vital mineral magnesium which promotes good sleep and helps keep us calm. Combined with the anti-inflammatory properties of fresh turmeric and gentle spices a bowlful of this ancient, Ayurvedic dish will offer the body much to thank you for.

Make a big batch and enjoy for lunch the next day or alternatively this is a recipe that freezes brilliantly.




Preheat the oven to 180°C.

Place the squash in a baking tray. Drizzle over 1 teaspoon of the oil or ghee, add a pinch of salt and pepper and toss together. Roast in the oven for 15–20 minutes or until soft.

For the full recipe, please download our free Wellbeing in Winter recipe eBook below.



KO Butternut Dahl

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