Roasted Split Mung Beans with Chayote Squash

Bhaja Mooger Dal Squash Diye

Toasting split, yellow mung beans just until golden brown in a dry skillet gives these lentils a deep & rich flavour. It takes about the same amount of time for the julienned chayote squash and lentils to cook. The ghee can be omitted to make this a vegan dish.

Ingredients:

1 cup mung dal

4 chayote squash, peeled and julienned

4 Tbsp. vegetable oil

2 Tbsp. ginger paste

½ tsp. shah jeera or jeera/cumin seeds

1 cinnamon stick

2-3 star anise

½ tsp. turmeric powder

salt to taste
2 cups water, set to a simmer

1 tsp. ghee/clarified butter (optional)

2-4 green chillies, slit in half

chopped cilantro

Directions:

1. Roast mung dal in a dry skillet until fragrant and golden brown.
2. Remove toasted lentils to a bowl & wash in several changes of water.
3. Heat oil in same pan over medium-high heat.
4. Fry cinnamon stick, star anise and shah jeera till seeds sputter.
5. Add julienned squash & toasted lentils, top with ginger paste and turmeric.
6. Stir till everything is well combined and cook on medium heat for 10 minutes.
7. Add 2 cups simmering water to pan, adjust salt taste and bring to a boil.
8. Simmer for 20 minutes or until squash & lentils are fully cooked.
9. Garnish with ghee, green chillies and cilantro and serve with hot cooked Basmati rice, naan or tortilla.