Yellow squash belong to the Gourd family or categorized under Summer squash varieties. These fruits are sweet mild in flavour with soft flesh and tender skin and are quite versatile for any preparation. Here is simple dal recipe using this.
Yellow squash / Yellow Crookneck / Courgette / Dal / Pumpkin / Paruppu / Pappu / Mudda / Katti Paruppu / Khatti Dal
|½ cnt||Toor dal|
|1 no||Yellow squash|
|1 no||Onion ( chopped)|
|1 no||Tomato (chopped)|
|1 inch||Ginger (finely chopped)|
|2 no||Green chili (slit open)|
|¼ tsp||Cumin seeds|
|1 no||Dry red chili (for tempering)|
|5 nos||Curry leaves|
|½ tsp||Salt (or to taste)|
|1 tsp||Oil /ghee|
Soak Toor dal for atleast 1/2 hour, wash and drain. Wash the squash, lightly scrape the skin (optional), chop them into big cubes. Combine soaked toor dal, chopped onions, tomatoes, slit open green chili, cubed squash, turmeric, salt and 2 cups of water. Pressure cook upto two whistles and let the steam release completely. Heat up oil / ghee in a small pan, splutter mustard, cumin seeds, dry red chili and curry leaves. When the sizzle stops sprinkle asafoetida and add the chopped ginger. Temper the cooked dal with the toasted spices and serve with rice topped with ghee.
Summer squahes usually cooks very fast bcos they tend to have soft and tender skin. In the above preparation the squash blends into the dal after pressure cooking. If you wish have solid pieces then, cook the toor dal separately, steam the veggie in a different pan and combine later. Normally takes 7 to 8 to cook fully depending on the size.
Yield: Serves 4 approx.
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