Peel and chop onion finely. Add sunflower oil into saucepan and fry onions until golden.

Add 2 finely chopped/grated garlic cloves and add to saucepan. Add turmeric, curry powder and chilli and mix and fry for additional 1-2 mins.

Add either the butternut squash or carrot and stir.

Add red lentils into mix and stir.

Add 2 tins chopped tomato and stir and season with salt and lemon juice. If you like it more sour, add the tamarind now.

Add water to saucepan to increase volume of contents to be twice as much. Put on medium flame and allow to cook until butternut squash/carrots become soft and blend with sauce easily. (Occasionally stir every 10-15 minutes. Keep and eye on the water and add more if needed).

If you want to use potatoes, add them 30 mins before serving to allow to cook. Ensuring to stir and top up with water if necessary. The final texture should be a thick liquid.

Make rice and serve with the dal adas sauce.