Today’s recipe is that of one of my mother’s curries.

Butternut squash and Dhal Curry

Time taken: 40 mins

Serves 4 to 5

Ingredients:

• Butternut squash – ½ cup
• Mysore dhal – ¼ cup
• Tomato – 1
• Onion – ½
• Capsicum – 1
• Cumin powder – 1 tsp
• Pepper powder – ½ tsp
• Chilli powder – 1 tsp
• Curry leaves – 1 sprig
• Turmeric powder – ½ tsp
• Low fat oil – 2 tbsp

Method:

1. Boil the mysore dhal and chopped butternut squash, adding one cup of water to a saucepan, over medium heat. Cook till the water dries up.
2. Heat oil in a pan and fry the chopped onion and capsicum, adding the cumin powder, pepper, chilli powder and curry leaves.
3. After a couple of mins, add the chopped tomato to the pan and ¼ cup of water.
4. Transfer the cooked dhal and butternut squash to the pan and season with salt and turmeric powder. Cook for about 5 to 10 mins.
5. Serve the butternut squash and dhal curry with rice or roti.

Recipe source: Raji Thillainathan.