Ingredients:

  • 150g split yellow moong dal
  • 710ml water
  • 3g turmeric powder
  • 3g salt
  • 300g yellow summer squash, diced
  • 110g yellow onion, diced
  • 15g ginger paste
  • 9g garlic, minced
  • 10g green chilies, slit
  • 60g tomato, chopped
  • 28g ghee
  • 5g mustard seeds
  • 5g cumin seeds
  • 8-10 curry leaves
  • 2 dried red chilies
  • 1g asafoetida

Instructions:

  1. In a large pot, combine rinsed lentils, water, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are soft and creamy.
  2. Heat 1 tablespoon of ghee in a separate pan. Sauté onion until translucent, then stir in ginger, garlic, and green chilies.
  3. Add chopped tomato and cook until softened, then stir in diced yellow squash and sauté for 3-5 minutes over medium heat.
  4. Fold the sautéed squash mixture into the cooked lentils and simmer for another 5 minutes until squash is tender.
  5. In a small skillet, heat ghee until shimmering. Add mustard seeds; once they pop, add cumin seeds, dried red chilies, curry leaves, and asafoetida.
  6. Immediately pour the sizzling tempering oil over the dal and cover the pot for 2 minutes to trap the aromatics.