Wednesday, May 6, 2009


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.

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


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.

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