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     Title: Moong Dal & Squash Curry
Categories: Indian
     Yield: 1 Batch

   1/2 c  Split moong dal; with skins
     1 c  Ash gourd, pumpkin, or
          - other squash
     2 c  Water
     1 c  Tomatoes; chopped
     1    Onion; chopped
     1 ts Fresh ginger; grated
     1 ts Turmeric
     1 ts Cumin powder
     1 ts Jaggery
     2 tb Oil
     1 sm Serrano; minced
     1 ts Salt

 Cook dal and squash in water in a pressure cooker for 3 minutes after
 bringing to maximum pressure. Heat oil in a separate pan and sauté
 onions. Add the minced serrano, ginger, turmeric, and cumin powders
 and sauté for 2 minutes. Mix in tomatoes and stir until soft. Mash
 lightly. Stir in salt, jaggery, and cooked vegetable dal. Mix well
 and sprinkle with cilantro leaves.

 Recipe by The Taste Divine by Vanamali, 1993

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