Same ole Same Olan..Well..Not so same.. :)

Hing daal “fry” and butternut squash Olan !

Hing Daal “fry”:
1/2 cup of split pigeon peas (Toor/Arhar daal) – Washed and drained
2 cloves of garlic smashed
1 medium sized onion chopped fine
1 medium sized tomato chopped fine
1 green chili slit in quarters
1 tsp of mustard seeds
2 Tbsp chopped fresh cilantro
1/2 tsp of asafetida (hing)
Turmeric powder- 1 tsp
Salt and pepper to taste
Juice of half a lemon
1.5 cups of water
Sautee the daal in a couple of Tbsp of oil for 4-5 minutes till it develops a little color. Add the water and pressure cook with some salt and the Turmeric powder for 10-11 minutes or cover in a stockpot and cook on medium heat for 18-20 minutes till the daal is fork tender. (It should have a bite to it).

In a saucepan, temper the mustard seeds in a Tbsp of oil for a couple of minutes and add the garlic, onions, tomatoes and chillies. Saute for 3-4 minutes till the onions turn pale. Add the hing and the cooked daal. Bring to a boil and let simmer on low heat for 5-6 minutes. Season with salt and pepper. Mix the juice of a lemon. Stir well. Garnish with chopped fresh cilantro.


Butternut squash Olan: 

2 cups of cut butternut squash/pumpkin/gourd/raw-medium raw bananas

2 Green chilies slit

1 medium sized onion chopped fine
1 tsp of mustard seeds
1 Tbsp curry leaves

Turmeric powder- 1 tsp
Salt and pepper to taste

1/4-1/3 cup of coconut cream

Boil the veggies (covered), half of the chilies , turmeric powder and salt in 1/4-1/2 cup of water till fork tender.

In a saucepan, temper the mustard seeds and curry leaves in a Tbsp of oil for a couple of minutes and add the onions and the remaining chillies. Saute for 3-4 minutes till the onions turn pale. Add the veggies and the coconut cream. Mix gently but well. Simmer for 3-5 minutes till the veggies cook further more. Simple..  🙂

Enjoy!



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