YELLOW SQUASH DHAL

INGREDIENTS:
1. YELLOW SQUASH PIECES - 300 GMS
2. GARLIC POD - 1
3. ONION - 1
4. TOMATO - 1
5. GREEN CHILLIES - 3
6. TOOR DHAL - 3/4 CUP
7. MUSTARD SEEDS - 1/4 TSP
8. CUMIN SEEDS - 1/2 TSP
9. ASAFOETIDA - A PINCH
10. CURRY LEAVES - FEW
11. TURMERIC POWDER - 1/4 TSP
12. SALT - ACC. TO YOUR TASTE
13. GHEE - 2 TBSP
14. WATER - 4 CUPS

METHOD:
1. WASH THE TOOR DHAL AND SOAK IT IN 2 1/2 CUPS OF WATER FOR HALF AN HOUR . PRESSURE COOK THE DHAL FOR UP TO 4 TO 6 WHISTLES . MASH THE COOKED DHAL WITH A LADLE AND KEEP IT ASIDE .
2. CHOP THE ONION, TOMATO AND GREEN CHILLIES . PEEL THE GARLIC POD .
3. HEAT GHEE IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CUMIN SEEDS, CURRY LEAVES, CHOPPED CHILLIES, ASAFOETIDA .
4. ADD THE GARLIC CLOVES, ONION AND SAUTE FOR A MINUTE . ADD THE PIECES OF TOMATOES .
5. ADD THE SQUASH PIECES TO THE PAN . ADD THE REMAINING WATER TO THE PAN . COVER THE PAN WITH A LID AND COOK FOR 5 MINUTES ON MEDIUM FLAME .
6. ADD TURMERIC POWDER, COOKED DHAL AND SALT . STIR IT AND COOK FOR COUPLE OF MINUTES AND THE DHAL IS READY TO SERVE . SERVE THE DHAL WITH THE WHITE RICE .

SERVINGS: UP TO 6 PEOPLE .