Tasty Squash and Dahl Recipe

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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.

Squash Dahl Delight 2

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

Tasty Squash and Dahl Recipe

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.
Mango Pachadi (Sweet and Sour Salad)
Cooking Mung Dahl

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