Squash Dal

Squash Dal

The simplest of dals, this wholesome dish combines masur dal (split red lentils) & summer squash (any variety such as butternut ot calabasa) for a very mild dal. The dal should not be watery or too solid. It is meant to be mixed in with rice or as a side dish with chapatis.

Ingredients

1 cup masur dal

1/4 to 1/2 tsp turmeric

1/2 tsp EVOO

1 cup squash cut into 1 in pieces

1/2 cup chopped red onion

3 hot green chilis, slit

8 curry leaves or 2 bay leaves

1 large tomato, chopped

1/2 cup dill leaves, stalks removed and finely chopped

salt, to taste (1 tsp)

The Process

1. Cook the masur dal & turmeric in 4 to 5 cups of water. The dal cooks fast, and is in fact the fastest among all the dals.
2. Roast the squash & onions in the EVOO for a minute and add to the cooking dal.
3. After a few minutes, add the green chilis, salt and the curry leaves.
4. To the cooked dal, add the tomato and cook for a further few minutes.
5. Add the dill leaves and stir them in and turn off the stove after a minute.
6. Do a final check of salt. 

If you want it spicier, you can add chopped peppers instead of slit peppers.

Instant Rava Idlis

Instant Rava Idlis

Ingredients (in order of appearance)

Extra virgin olive oil - 1/2 tsp
Ghee - 1/2 tsp
Mustard seeds - 1/2 tsp
Green chilis - 2, thin sliced
Cashews - 12 raw, broken
Chana dal - 3/4 tsp - soaked in warm water for 1 minute & drained
Curry leaves - 1/2 sprig, chopped
Rava - 2 cups
Salt - to taste (1 1/2 to 2 tsp)
Baking soda - 1 and 1/8 tsp
Ginger - 3/4 tsp, fine 3mm cubes
Coriander leaves - 1 tsp, finely chopped
Yogurt, low fat - 3 1/4 cups

The Madness

1. Heat the EVOO & ghee over medium high heat. Add and let mustard seeds start popping. Oil must not smoke.

2. Add green chilis, cashews, chana dal. Roast tossing until cashews are ready. Lower heat to medium.

3. Add curry leaves, toss briefly. Add rava and salt. Stir thoroughly for a minute or two. Turn off heat.

4. Add baking soda, stir thoroughly for a minute.

5. Add ginger and coriander leaves. Mix well.

6. When idli pan (I use non-stick) is ready (lighlty oiled), add the yogurt. Mix well for 30 seconds. Speed is critical for soft idlis.

7. Load the idli pan and steam for 18 minutes.

8. Let the idli pan rest outside for 2 minutes.

9. Remove idlis and enjoy.