Butternut Squash With Red Lentils and Tamarind

Name: Butternut Squash With Red Lentils and Tamarind
Ingredients: 1 butternut squash, peeled and cut into 1-inch dice; 1 tsp. nigella seeds (kalonji); ½ tsp. dried red chile flakes; ½ tsp. salt; 1 Tbsp. sunflower oil; 1 Tbsp. mustard oil; 1 tsp. fenugreek seeds; 2 onions, finely chopped; 200g (about 1 cup) masoor dal (red lentils); 1 tsp. salt; 1 tsp. ground coriander; ½ tsp. chile powder; 5 cups plus 1 Tbsp. boiling water; 1 Tbsp. tamarind paste; 1 Tbsp. grated jaggery or brown sugar; 2 Tbsp. coconut cream; Handful fresh cilantro leaves, to garnish (optional)