Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Yellow lentils or yellow split peas

  2. 1/2 teaspoon 2 1/2ml Turmeric

  3. 3 cups 711ml Bottleneck squash - (or)

  4. 3 cups 711ml Zucchini - cut in

  5. 1" pieces (medium)

  6. 2 cups 125g / 4.4oz Tomatoes - chopped

  7. 1 cup 62g / 2 1/5oz Onions - chopped

  8. 1 tablespoon 15ml Curry powder

  9. 1/2 cup 118ml Roasted peanuts or cashew nuts

  10. Coarse salt

  11. Spice Infused Butter

  12. 2 tablespoons 30ml Usli ghee - (recipe follows) -

  13. (or light vegetable oil)

  14. 1 1/2 teaspoons 7 1/2ml Cumin seeds

  15. 1/2 teaspoon 2 1/2ml Asafetida or minced garlic

  16. 1 teaspoon 5ml Crushed red pepper flakes

  17. 1/2 cup 20g / 0.7oz Coriander leaves

  18. Lemon slices

Instructions Jump to Ingredients ↑

  1. Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well.

  2. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker.

  3. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.


  5. stick butter Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.

  6. Yield: 1/3 cup


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