Spring Cleanse Recipes-Spicy Squash Dal

This is a great recipe from THE AYURVEDIC COOKBOOK by Amadea Morningstar. It’s delicious and fits right in with our cleanse!

Spicy Squash and Dal
Serves 4-6

1 small yellow squash
½ cup chana dal-soak overnight. (I used yellow mung beans and didn’t have to soak them overnight)
3 C water
1-2 Tbsp sunflower oil
1 tsp mustard seeds
⅛ tsp hing
½ tsp turmeric
½ tsp curry powder
1 tbsp rice bran syrup
½-1 tsp sea salt
1 tbsp coriander
1 tbsp fresh ginger, grated
½ chopped onion
¼ hot green pepper
1 clove garlic, minced

If using chana dal, discard water after soaking overnight. If using mung beans, soak for 30 min. and drain.
Put 3 cup fresh water in saucepan, add dal and bring to a boil. Reduce heat to med and cook until soft. 30 min?

Wash and cut squash into 1 inch cubes. Heat oil in deep skillet. Add mustard seeds. When they pop add all the other spices and cook for 1-2 min. until fragrant. Add rice bran syrup and ginger. Add onion, squash, green pepper and garlic. Cover and cook for 5 min or until onion and squash are soft. Add cooked dal and cook for an additional 5 minutes.

Coriander Chutney (from your cleanse notebook) would be a great addition!

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