Mixed Daal with squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/8 c channa daal1/8 c green lentils1/8 c red lentils1/8 c black-eyed peas1/2 t turmeric1 clove garlicwater1 small zucchini or yellow squash2 T oil1/2 t cumin seeds1/4 t mustard seeds (just cause I like them, optional)1/2 t red chili powder (or to taste)1/2 med onion1 tomato1 clove garlic2 t ginger/garlic paste or 1 t shredded ginger1/2 t garam masala1 t amchur (mango powder divided)salt to tastecilantro for garnish
rinse beans and allow to soak together for about an hour or until they start to split a little
drain
to a medium pot add bean mix turmeric, 1 clove of sliced garlic and 4 cups fresh water.
allow to cook until beans are tender (about an hour)
when they are almost done, slice the squash into disks then into quarters and add to beans. allow to simmer while you prepare the seasoning mix
in a pan, add the oil and let it get hot. then add the cumin seed and mustard seed (CAREFUL if the oil is right, they do pop!)
then add diced onion, 1 clove garlic, garlic ginger paste, and red chili powder. allow the onion to brown just a little then add the tomato, the garam masala and 1/2 teaspoon of the amchur powder. Allow this to cook until the oil starts to separate from the mixture and the tomato is thoroughly mushy. Salt as needed
Once this has cooked down, add it to the bean and zucchini mix. Adjust the seasoning and allow to simmer for maybe 5 to 10 minutes to let the sauce thicken. add remaining 1/2 teaspoon of amchur and stir.
You may garnish with cilantro
(Don't forget to adjust the salt. Mine is a low sodium household. So I guessed on how much salt. we don't tend to use a lot)
Serving Size: 5 1/2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CHKNGEORGE.
drain
to a medium pot add bean mix turmeric, 1 clove of sliced garlic and 4 cups fresh water.
allow to cook until beans are tender (about an hour)
when they are almost done, slice the squash into disks then into quarters and add to beans. allow to simmer while you prepare the seasoning mix
in a pan, add the oil and let it get hot. then add the cumin seed and mustard seed (CAREFUL if the oil is right, they do pop!)
then add diced onion, 1 clove garlic, garlic ginger paste, and red chili powder. allow the onion to brown just a little then add the tomato, the garam masala and 1/2 teaspoon of the amchur powder. Allow this to cook until the oil starts to separate from the mixture and the tomato is thoroughly mushy. Salt as needed
Once this has cooked down, add it to the bean and zucchini mix. Adjust the seasoning and allow to simmer for maybe 5 to 10 minutes to let the sauce thicken. add remaining 1/2 teaspoon of amchur and stir.
You may garnish with cilantro
(Don't forget to adjust the salt. Mine is a low sodium household. So I guessed on how much salt. we don't tend to use a lot)
Serving Size: 5 1/2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CHKNGEORGE.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 472.6 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.7 g
- Protein: 6.2 g
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