|Hing daal “fry” and butternut squash Olan !|
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:
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.. 🙂