Squash Dal Curry
Homestyle Cooking Around The World
Homestyle Cooking Around The World
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • moong dal
  • 2-3 Tbsp oil
  • 1 large onions, sliced
  • 1 1/2 tsp cumin seeds (may substitute 1/2 tsp ground cumin if you don't have seeds)
  • 1/2 - 3/4 tsp black mustard seed (optional)
  • 1 1/2 - 2 pounds butternut squash (1 large), peeled, deseeded and cubed
  • 1 tsp amchur/amchoor- dried mango powder (optional, but adds a nice flavor)
  • 1 1/2 tsp mild curry powder
  • 1 tsp tumeric
  • 1/2 tsp black salt (optional- may use adobo seasoned salt or other salt)
  • 1/2 tsp chili powder (not the chili powder blend)- (optional)
  • 1 1/2 Tbsp grated fresh ginger * (may substitute 1 tsp dried ginger- not quite as good)
  • 2 large garlic cloves, crushed/made into paste
  • 3 1/2 cups chicken broth- or may use vegetable broth or salted water
  • 1 cup moong dal (or split lentils), sorted and rinsed
  • 10 dried apricots, chopped
  • 1 Tbsp dried fenugreek leaves (optional)

Instructions

Comments

Log in or Register to write a comment.