• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Split channa dal (or yellow split peas)

  2. 7 cups 1659ml Water -

  3. 5 1/2 cups if press

  4. 1/2 teaspoon 2 1/2ml Turmeric

  5. 2 teaspoons 10ml Ground coriander

  6. 1 tablespoon 15ml Scraped - minced fresh ginger root

  7. 4 tablespoons 60ml Ghee - (or)

  8. A mixture of veg oil & unsalted butter

  9. 4 Young zucchini

  10. 1 1/2 teaspoons 7 1/2ml Garam masala

  11. 1 1/4 teaspoons 6 1/3ml Salt

  12. 1/2 tablespoon 7 1/2ml Fresh lemon or lime juice

  13. 1 1/4 teaspoons 6 1/3ml Cumin seeds

  14. 1 Dried red chile - (to 2)

  15. 1/4 teaspoon 1 1/3ml Yellow asafetida powder

  16. 6 Curry leaves, fresh OR bay leaves

Instructions Jump to Ingredients ↑

  1. Sort, wash, and drain the split chana dal. Place the chana dal or yellow split peas in a bowl, cover with 3 cups of hot water and let soak for 5 hours. Drain.

  2. Place the chana dal or split peas, 7 cups of water, turmeric, coriander, ginger root and a spoonful of the ghee or oil-butter mixture in a heavy 3-quart nonstick saucepan over high heat. Stirring frequently, bring to a full boil. Reduce the heat to low, cover with a tight-fitting lid, and boil gently for 1 1/2 hours. For pressure cooking, combine the ingredients in a 6-quart pressure cooker, cover and cook for 25 minutes under pressure. remove from the heat and allow the pressure to drop by itself. Off the heat, uncover and add the squash and garam masala. Stir and continue to cook gently for 30 minutes or until the dal is soft and fully cooked and the vegetables are butter-soft. Stir in the salt and lemon or lime juice.

  3. Heat the remaining ghee or oil-butter mixture in a small saucepan over moderate to moderately high heat. When it is hot, add the cumin and red chiles. Fry until the cumin seeds turn brown. Add the asafetida powder and curry leaves, cook for just 1-2 seconds and then quickly pour the fried seasonings into the cooked dal. Cover immediately and allow the seasonings to soak into the hot dal for 1-2 minutes. Stir. Serve with 2 pieces of squash in each portion.


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