1/2 cup cooked Toor Dhal
4 cups butternut squash with skin on
1/2 onion, diced
1 Tbsp chopped ginger
2 cloves of garlic, chopped
1 green chili, cut into quarters
1/2 tsp turmeric
1 to 2 tsp red chili powder
1/2 tsp crushed hing
1 tsp mustard seeds
1 tsp cumin seeds
1 Tbsp thick tamarind juice
3 dried red chilies
1 tsp palm sugar
Heat oil, add mustard and cumin seeds, red chilies. Let it splutter then add the onions, ginger and chopped garlic and saute until soft and slightly brown in color. Then add the hing and followed by the cut butternut squash. Cook for 5 minutes then add the red chili powder and followed by the turmeric and coriander and cumin powder.
Add salt and stir until the spices are well combined and then add enough water to cover the squash.
Let squash cook for about 20 to 30 minutes until soft. Then add the cooked lentils, tamarind juice and adjust seasonings. Add palm sugar and adjust the seasoning. Add the green chili and cook until slightly thick.
This dish should have a sweet, sour, spicy taste. Serve with boiled rice.