Ingredients for the Pakoras
- 90 g flour
- 1 tsp baking powder
- ¼ tsp chilli powder
- ½ tsp turmeric
- 1 tsp salt
- 1 tsp cumin, ground
- 1 large egg
- 2 tbsp water
- 200 g butternut squash, peeled into thin strips using a peeler
- 1 red onion, thinly sliced
- Zest of an unwaxed lemon
- 2 tbsp coriander leaves, roughly chopped
- Oil for deep-frying
To prepare the pakora
Mix all of the ingredients to create a batter, heat the oil to 170°C and add the batter in spoonfuls, fry the pakora until golden brown. Drain on kitchen paper and serve with the lentils.
Ingredients for the lentil dal
- 2 tbsp oil
- 1½ tsp brown mustard seeds
- 4 cardamom pods
- 1 medium onion, diced
- 1 garlic clove, chopped
- 5 curry leaves
- 1 pinch of chilli powder
- 1 tsp ground turmeric
- 1.2 l vegetable stock
- 250 g yellow lentils, soaked in cold water for 15 mins.
- 1 carrot, finely diced
- 1 potato, finely diced
- 1 tomato, diced
- 1 tbsp lemon juice
- 3 tbsp coriander leaves, roughly chopped
To prepare the lentil dal
Heat the oil in a pan, add the mustard seeds, cardamom, onion, garlic and curry leaves and fry for 3 mins. Add the turmeric and chilli and cook briefly. Add the vegetable stock and lentils, then simmer for 15 mins. Add the diced carrot, potato and tomato, simmer for a further 15 mins.Season with salt, lemon juice and coriander to taste
Ingredients for the squash & mango puree
- 1 tbsp butter
- 200 g butternut squash, diced
- Salt, pinch of brown sugar
- 100 ml orange juice
- 100 ml mango puree
- 50 g boiled potatoes
To prepare the squash & mango puree
Melt the butter in a pan. Sauté the squash. Season with salt and sugar. Cook with the orange juice and mango puree until soft, puree with the potatoes.
Garnish
with preserved squash and carrot