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.
