Squash (Delicate and Carnival) Recipe

This recipe is carefully crafted to be used easily with Cooking with Amma Squash Spice Mix

What You Need

  • Either1 packet of Squash Spice Mix (included in Cooking with Amma Squash Spice Mix packaging) -or- 2 tsp. Squash Spice Mix (included in Cooking with Amma Squash Spice Mix glass jar)
  • Either1 packet of Cumin Seeds+Hing Spice Mix(included in Cooking with Amma Squash Spice Mix packaging) -or- 1 tsp. Cumin Seeds+Hing Spice Mix (included in Cooking with Amma Squash Spice Mix glass jar packaging)
  • 1 lbs. peeled and cubed delicate and/or carnival squash
  • 2 chopped tomatoes
  • 2-4 cups of water
  • 1 tsp. salt
  • 2 tbsp. butter
  • 1 onion
  • 4 cloves of garlic
  • 2 tsp. chopped fresh ginger
  • 3/4 cup of soaked and rinsed Indian yellow split peas
  • Chopped fresh cilantro

Directions

  1. Soak Indian yellow split peas for 30 minutes
  2. In a separate pot on medium heat, sauté 2 tbsp. of butter, 1 onion, 4 garlic cloves, 1 Cumin Seeds+Hing Spice Mix packet or 1 tsp. Cumin Seeds+Hing Spice Mix from glass jar packaging, and 2 tsp. of chopped fresh ginger.
  3. After onions are pinkish (about 2 minutes), add the 2 chopped tomatoes and Squash Spice Mix packet or 2 tsp. of Squash Spice Mix from glass jar Squash Spice Mix .
  4. Saute on low for about 10 minutes
  5. After the Indian yellow split peas have soaked, add the drained and rinsed Indian yellow split peas to the tomato mixture.
  6. Add 1 lb. of peeled and cubed delicate and/or carnival squash and 2 cups of water to the mixture.
  7. Cook covered on low for 1.5 to 2 hours, stirring occasioanlly. The Indian yellow spilt peas will absorb a lot of water. Add additional water if water is absorbed to maintain a soup broth.
  8. Add chopped fresh cilantro once Indian yellow split peas are cooked. Serve with naan.