Butternut Squash With Red Lentils and Tamarind

Ingredients

• 1 butternut squash, peeled and cut into 1-inch dice
• 1 tsp. nigella seeds (kalonji)
• ½ tsp. dried red chile flakes
• ½ tsp. salt
• 1 Tbsp. sunflower oil
• 1 Tbsp. mustard oil
• 1 tsp. fenugreek seeds
• 1 tsp. nigella seeds (kalonji)
• 2 onions, finely chopped
• 200g (about 1 cup) masoor dal (red lentils)
• 1 tsp. salt
• 1 tsp. ground coriander
• ½ tsp. chile powder
• 5 cups plus 1 Tbsp. boiling water
• 1 Tbsp. tamarind paste
• 1 Tbsp. grated jaggery or brown sugar
• 2 Tbsp. coconut cream
• Handful fresh cilantro leaves, to garnish (optional)

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