Spicy Butternut & Lentil Dhal Parcels

'Dal' or 'Dhal' is another name for a split pulse, be it a lentil, pea or bean, but it is also the name for a thick stew made from any of these. In Asian countries dhal is a staple in the diet and is usually eaten with rice or flat-bread.

Here in Ireland people tend to only eat dhal as a side dish when out for an Indian meal or as part of a take away....much too bothersome to cook for themselves!

I cook various dhal dishes frequently as they are fast, nutritious and you can really make them more than just a 'dhal'.
Their simplicity is vastly underrated and you can make your dhal not just with pulses but by adding a variety of vegetables. This dish is an even thicker version of a lentil dhal with butternut squash as the main vegetable. I use the Thai red curry paste as it saves a lot of messing around with different spices.....and I love the flavors too.

When the dhal is cooked I leave it to cool, then using sheets of rice pastry which I top with the dhal and fold into parcel shapes. They can be frozen like this and when it comes to cooking them you can deep fry them....IF you have sealed the edges well.....or you can bake them in the oven.


You will need:  for the dhal........

olive oil
1 medium onion
2 stalks of celery
2 crushed cloves of garlic
400 g butternut squash
200 g red lentils
1 can cooked green lentils......about 250 g when drained
3 teaspoons thai red curry paste
400 - 500 mls vegetable stock or water

sheets of rice pastry
water & olive oil or melted ghee for brushing

How to.....

• peel and dice the onion quite small, wash and dice the celery
• peel the butternut squash and remove any seeds and fibre from the centre, cut into bite size dice
• heat 2 tablespoons of olive oil in a heavy bottomed deep saucepan
• lightly fry the onion and celery without colour for a few moments then add the red lentils and stir well
• add the crushed garlic, the red thai paste and mix well
• turn the heat down and add the stock/water.....it's a good idea to have the liquid hot, ready to go in the pot
• bring to the boil, turn the heat down again to a simmer, cover with a lid and cook for about 5 minutes
• add the butternut squash, cover again and continue cooking at a simmer until the squash is soft

by the time the squash is cooked much of the liquid will have evaporated or will have been absorbed by the lentils....also be careful you don't have the heat too high, lentils have a habit of sticking to the bottom of saucepans and can singe very quickly! give it the odd stir!

• pour your cooked dhal into a deep bowl, add the drained green lentils
• stir everything together well and check the seasoning....add sea salt and black pepper if needed
• once the dhal has cooled enough that you will not get burnt and it will not melt your pastry, take a sheet of rice pastry, lay it on a dry surface...no flour is needed.... and brush with a little water all over, now lay another sheet of pastry on top
• place a few spoonfuls of dhal in a long sausage shape at the centre of your pastry square, fold the pastry over on itself and brush the edges with water, fold the short end into the centre and turn your parcel over
• place your parcel fold side down on a baking sheet
• brush all over with olive oil or melted ghee
• you can freeze the parcels at this point to be cooked from frozen later
• to bake.....pre-heat the oven to 200oC and bake for approx 20 minutes or until golden brown and crisp.....remember they will take longer to bake from frozen, about 40-50 minutes

Serve these up with some cooling salad and maybe a cucumber, mint and yogurt dip. Try making these in tiny canape size parcels perfect for a party, try making them in triangles or even in little purse shapes.