Method Soak the lentils overnight in water, and drain. Preheat the oven to 180°C.
Peel the butternut and chop into small blocks. Chop the onion finely and sauté in some vegetable/canola oil until soft.
Add the garlic, ginger, dhania, jeera, one bay leaf and curry powder and cook until fragrant (about 5 minutes), stirring all the time.
Add the butternut, lentils, sugar and tinned tomatoes. Cook for a further 5-10 minutes.
Add to a large dish. Beat the two eggs into the milk until smooth and season.
Pour the milk mixture over the lentil mixture, place the other bay leaf on top and place in the oven to bake for 35 minutes.
Serve with fluffy yellow rice and sambals.
Reprinted with permission of Rumtumtigger. To see more recipes, click here