Step 1

Place daal in a large bowl; add 3 cups water, and let stand at room temperature 2 hours. Drain and set aside.

Step 2

Heat oil in a Dutch oven over medium until shimmering. Add scallions, garlic, and ginger; cook, stirring constantly, until scallions are soft and garlic and ginger are fragrant, about 4 minutes. Add tomatoes; cook, stirring occasionally, until they start to release their juices, about 2 minutes.

Step 3

Add drained daal and remaining 6 cups water to tomato mixture, and stir to combine. Increase heat to high; cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium; cover and simmer until daal is just soft, 10 to 15 minutes. Stir in squash, ras el hanout, preserved lemon rind, and pepper flakes. Cover and cook over medium until squash is soft but not mushy, 10 to 12 minutes. Remove from heat. Stir in parsley, dill, salt, and molasses. Season with additional salt to taste. Serve hot with pita.