Tasty Squash and Dahl Recipe

Squash is a great vegetable because it is wonderful for those who are on a diet, it is healthy, it is colorful, it has a lot of nutritional value and it tastes delicious in any recipe. Its rather bland taste lends itself to a variety of cuisines that use different spices and herbs, or perhaps none at all. Squash combined with a protein-rich legume, and blended with colorful, aromatic, healthy spices provides a dish that leaves us guilt-free, happy and wise. And it is Vegan too.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Black Pepper, Cayenne Pepper, Cilantro, Cumin Powder, Curry Leaves, Green Chillies, Hing, Mung Dahl, Mustard Seeds, Olive Oil, Rice, Turmeric, Zucchini

Tasty Squash and Dahl Recipe

Print recipe

Ingredients

4 Large Zucchini Squash (or any similar squash, cut into 1/2 inch pieces)
1 cup Mung Dahl
1 teaspoon Mustard Seeds
2 - 3 teaspoons Cumin Powder
1 teaspoon Ground Black Pepper
1/2 - 1 teaspoon Hing (asofoetida)
2 teaspoons Salt
4 tablespoons Olive Oil (or avocado oil or any cooking oil)
1/8 Cilantro (finely chopped)

Optional

1 piece Fresh Ginger (trimmed, lightly crushed)
6 - 8 leaves Curry Leaves
1 Green Chilli (Serrano Pepper, make a small slit)
1 teaspoon Sambar Powder (or 1/2 teaspoon cayenne pepper)

Note

Serving Suggestions:

1) Serve as a side dish with Rotis, Tortillas or as a gravy on hot Rice.
Options:

1) You can chayote, string beans or cabbage as a substitute for zucchini squash.

Directions

Step 1
Cook Mung Dahl according to the directions in This Recipe Here.
Step 2
Place a non-stick or a heavy stainless steel saucepan on medium heat. Add oil. When oil is hot, add the mustard seeds. When the seeds crackle rapidly add the cut squash. Stir.
Step 3
Add 4 cups of water. The squash should be immersed in the water. If not, add more water, half a cup at a time. Add turmeric powder, cumin powder, salt, black pepper, hing, sambar powder or cayenne pepper, green chili, curry leaves and the crushed fresh ginger piece. Cook for 5 minutes or until the squash is cooked, but still firm. Use a toothpick to test.
Step 4
If the mixture is too thick, add more water, half a cup at a time.
Step 5
Add the cooked mung dahl to the pan. Stir and mix thoroughly.
Step 6
Add the chopped cilantro. Mix well.
Step 7
Serve hot with Rotis, Tortillas or Rice.