Tarka Dahl with Butternut Squash

For Dahl, in a large pot simmer:

• 2 C. red lentils (rinsed)
• 1 C. + butternut squash, chopped in 1cm cubes
• 1 inch + fresh ginger, grated
• 1/2 tsp turmeric
• 1/4 tsp red chili flakes
• 1 tsp ground cumin
• 1 stick of cinnamon
• 2 tsp sea salt
• cover with water
  

For Tarka, fry in a pan until onions are really sizzling and turning golden on the edges

• 1/4 C + oil or butter
• 2 medium onions, sliced thinly
• 1 tsp cumin seed

Once the lentils are squash are soft, remove the cinnamon stick, and puree until the squash is blended in. (a hand blender works really well).

Remove the Tarka from the heat, and mix in with the lentils, or you can add it on top as a garnish.