Careme

Instructions

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1. 1.

   Rinse and drain 3/4 cup dry lentils, checking for stones. Put them in a medium saucepan with 3 cups water and bring to a boil. Reduce to a gentle simmer, partially cover, and cook for 20 minutes while preparing the vegetables and rice.

2. 2.

   Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes. Finely dice 4 oz yellow onion and mince 2 garlic cloves. Rinse 10 fresh curry leaves and dry them thoroughly to limit splattering later.

3. 3.

   Rinse 1/2 cup dry long-grain white rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and cook over low heat for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes; keep covered until serving.

4. 4.

   After the lentils have simmered for 20 minutes, add the cubed squash and 1 teaspoon fine table salt. Simmer partially covered for another 15–20 minutes, stirring occasionally, until the squash is tender and the lentils are soft. If the mixture becomes dry before it is tender, add 1/4 cup water.

5. 5.

   Meanwhile, heat 1 tablespoon neutral oil in a small skillet over medium heat. Add 1/2 teaspoon black or brown mustard seeds and cover loosely with a splatter screen. Let them pop for 30–45 seconds. Carefully add the dried curry leaves and cook for 15 seconds, then add the diced onion and cook for 6–8 minutes, stirring, until golden at the edges.

6. 6.

   Reduce the skillet heat to low and stir the following into the onion mixture:

   • The minced garlic
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Cook, stirring, for 30 seconds. Add 2 tablespoons water and scrape up the fragrant spices, then transfer the entire tempering to the lentil-and-squash pot.

7. 7.

   Once the lentils and squash are tender, stir 1 tablespoon regular-strength unsweetened tamarind paste together with 2 tablespoons warm water, then add it to the curry. Simmer uncovered for 3 minutes. Mash a few squash cubes against the pot to lightly thicken the sauce.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the lentil-and-squash curry alongside, distributing the mustard seeds and curry leaves evenly.

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