Channa Dal with butternut squash

This lovely sweet and nutty dal together with butternut or sweet potato makes a great hearty dal. It can be eaten as a soup or with hot rotis.

Channa Dal with butternut squash

serves 2

Ingredients

100g channa dal

100g chopped butternut squash or sweet potato

1 tablespoon olive oil

½ onion chopped

1 green chilli or more according to taste

1 teaspoon crushed ginger

pinch of asafoetida

½ teaspoon tumeric

½ teaspoon salt or to taste

1 tablespoon lemon

½ teaspoon cumin seeds

½ teaspoon mustard seeds

Method

1. Wash channa dal a few times until the water runs clear. 
2. Boil dal till soft but still whole. Heat oil in a pan, when hot add mustard    seeds and cumin seeds, wait till they pop. 
3. Add asafoetida, green chillies, ginger and tumeric. Cook this for a minute then add the onions, cook for 5min. 
4. Add butternut squash and cook till soft. If its too dry add a splash of water.
5. Add channa dal, salt and lemon, cook till required consistency. Add more hot water if it needs to be thinned out. Garnish with freshly chopped coriander.