Moong Dal Squash Curry

Dals are good sources of protien and when paired with a vegetable; more good.

In the below recipe I have used grey squash, you can use any of the grey or yellow or mexican squash in this.

Ingredients:

Moong dal - 1/2 cup

grey squash - 2

coconut grated - 1/2 cup

green chilli -1

cumin seeds - 1/2 tsp

turmeric powder -1/4 tsp

asafoetida - a pinch

mustard - 1/2 tsp

oil - 1 tsp

curry leaves - 1 sprig

salt - to taste

Method:

Clean and cut squash into cubes.

Dry roast moong dal for a few minutes until it starts to slightly change color.

Cook dal and squash with sufficient water along with a little turmeric powder and asafoetida powder.

Grind together coconut,cumin seeds and green chilli.

Add the cooked dal and squash to the same blender and just give a quick turn just to roughly puree them.

Put in back the cooking vessel and add a little water if desired.

Add salt and simmer for a few minutes.

In another small pan, heat oil, splutter mustard and curry leaves and pour over the cooked dal.

Done. Goes well with white rice.