If you want take this up a notch, you can add a Tarka
I was scared to add this in the main recipe as I am aware the list of ingredients is getting longer and this is not compulsory but it is so delicious. I don’t always do this but I never regret it when I do. Once the dal is cooked, heat 1 tbsp coconut oil in a pan, add 4 garlic cloves very finely sliced, 1tsp mustard seeds, a pinch of dried curry leaves and 1/2 red chilli, finely chopped. Once the mustard seeds start to pop and the garlic is golden (NOT burnt) drizzle it over the dal at the table and dig in!

Let’s talk pumpkin or squash
Really here these two can be used interchangeably. I’ve used a Sweet Delica (Kabocha) Pumpkin which is sooo good at this time of year but you can use what you find, butternut squash is normally readily available and would be lovely here. The type and the quantity is up to you as the method will stay the same. So you can do the amount of squash written in the recipe or just do the whole thing whatever the size of your pumpkin and squash and then you will have extra squash to do lovely things with the next day. I love it served at room temperature as a salad with a handful of rocket, some feta and a little balsamic / olive oil dressing. You can also warm a little stock the next day, add your roasted stock, blend, add a splash of cream and you’ve got a very simple but very delicious soup. Or warm it through, toss it with some lentils and beetroot and that’s a very good lunch. So the choice is yours, basically I think what I am saying is that there’s no such thing as too much roasted squash.

Coconut oil
You don’t have to use coconut oil to roast the squash and the tomatoes - you could use an olive oil but I would love you to try with the coconut oil. It’s so flavourful and delicious and works so so well with the flavours, I really love this. Coconut oil can be expensive in the supermarket in the oil section but you can normally get bigger tubs of it in the world foods section which are much better value.

Spinach
If you are in need of a little green - I often stir through some spinach just before serving which is very good. The spinach just gently wilts into the dal. I also love this with some steamed tender stem broccoli…NOT traditional by any stretch of the imagination but it works really well.

Onions
Red or purple, white or brown or shallots…any onion is going to work here.

Spices
This what I’ve used this time, but garam masala is also great. You could use cumin and coriander seeds instead of ground and grind them yourself in a pestle and mortar. You could add fresh grated ginger at the start when you add the garlic, and also some diced red chilli or chilli flakes. I’ve used mustard seeds at the end as I love them but nigella seeds would also be great. Don’t be scared to use what you have, what you like and experiment with the quantities.