BUTTER NUT SQUASH DAAL with Pongal
My brother in Law and his wife have been visiting the last few days and we have been blessed with good South Indian Food, so here's another recipe to share, what a neat way to use butternut squash. I will definitely do this after they leave. Its a very healthy dish rich in antioxidants (Vitamin C, Vitamin E and potassium) and protein.
Ingredients:
Half of a medium butternut Squash
Toor daal - 1 cup
Moong Daal - 1/2 cup
Tamarind - 1/2 lime size
Onion(Red) - 1 medium size
Tomato- 2 medium sized
Sambhar Powder - 1 1/2 table spoon
salt - as required
Tempering
Mustard seeds- 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 10-12 leaves
Red chili - 2
1.Boil both daals with butternut squash,3 cloves of garlic and 2 tsp of oil in 4 cups of water for up to 4 whistles in a pressure cooker
2. Once boiled mash it up with the sides if a spatula to a puree consistency
3. Now add onion which is sliced and diced tomatoes. Boil for 3 Min's
4.Soak tamarind in 1/2 cup of water and extract the juice. Add it to the daal and boil it for 5 Min's
5.Add sambhar powder and boil for 5 Min's
6.In a frying pan heat up 2 tsps of oil and add mustard seeds,once crackling add rest of the ingredients listed in tempering and saute for couple of Min's
7.Add this to the daal
6.Serve it with rice or naan.
.
Ingredients:
Half of a medium butternut Squash
Toor daal - 1 cup
Moong Daal - 1/2 cup
Tamarind - 1/2 lime size
Onion(Red) - 1 medium size
Tomato- 2 medium sized
Sambhar Powder - 1 1/2 table spoon
salt - as required
Tempering
Mustard seeds- 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 10-12 leaves
Red chili - 2
1.Boil both daals with butternut squash,3 cloves of garlic and 2 tsp of oil in 4 cups of water for up to 4 whistles in a pressure cooker
2. Once boiled mash it up with the sides if a spatula to a puree consistency
3. Now add onion which is sliced and diced tomatoes. Boil for 3 Min's
4.Soak tamarind in 1/2 cup of water and extract the juice. Add it to the daal and boil it for 5 Min's
5.Add sambhar powder and boil for 5 Min's
6.In a frying pan heat up 2 tsps of oil and add mustard seeds,once crackling add rest of the ingredients listed in tempering and saute for couple of Min's
7.Add this to the daal
6.Serve it with rice or naan.
.
Deadly combo-is that chutney I see on the side?
ReplyDeleteBTW,love the steel plate-goes so well with the food!!
Did you also try the South Indian "kaapi"?
Ooo...butternut squash. I'm liking this.
ReplyDeleteThis calls out to me. I've never had anything Indian with butternut squash. mmmm.
ReplyDeleteI know Butternut squash is great in Indian food- first for me also, my bro in law also makes brussel sprouts Indian style!!!!, Oh and Sweta never had Kaapi please share lol
ReplyDeleteThat is gorgeous! My husband would love it if I took up Indian style cooking. This would be right up his alley!
ReplyDeleteLove Indian food very much. Your dish looks really delicious.
ReplyDeleteI love Daal. I spent some time in Nepal a few years ago and we lived on Daal. Plus Australians always say "darl" (shortened form of darling) so, it tickled my funny bone to say, "you want some daal, darl?" Sad, but true. Thanks for the recipe.
ReplyDeleteAny suggestion to avoid having this burning stomach feeling after eating butter squash? I love beans, pumpkins, butter squash, yam, etc. but the consequences was sometimes hard to take.
ReplyDeletePrue Barret: like it Darl, love the way Aussies speak,
ReplyDeleteAngie: thats a tricky one, I guess just limit the amount, folks in the US sometimes take beano. Sounds like a touch of IBS, really have in small amounts, with plenty of fluids lol
Delicious daal with butternut squash! i would love to try it!
ReplyDelete