Squash & Mung Dhal
A warming autumn dhal combining sweet seasonal squash, softly-cooked Savoy cabbage and split mung with aromatic spices and fresh rosemary. Simple, grounding and deeply satisfying as the days begin to cool.
Serves: 1 Person
½ tbsp organic ghee
¼ tsp rock salt
⅓ tsp cumin seeds
¼ tsp coriander seeds, lightly crushed
¼ tsp mustard seeds
⅛ tsp asafoetida
¼ tsp fresh ginger, finely chopped
⅛ tsp ground turmeric
Pinch of ground black pepper
Small piece of cinnamon quill, approximately ¼ finger length
40g Savoy cabbage, finely shredded or chopped
35g split mung
100g squash, chopped into small pieces
2–3 sprigs fresh rosemary
Water, as needed
A few drops of fresh lime juice
INGREDIENTS
Warm the ghee in a pan over a medium heat. Add the salt, cumin seeds, crushed coriander seeds and mustard seeds.
Once the spices begin to sizzle, add the asafoetida, ginger, turmeric, cinnamon and sumac. Cook gently until the aroma of the spices begins to rise and the mustard seeds start to pop.
Next, add the shredded cabbage and stir well to coat it in the spiced ghee. As the cabbage begins to catch, add a small splash of water and continue cooking until it starts to soften.
Add the split mung, squash and rosemary, then pour in just enough water to cover the ingredients.
Bring to a boil, then reduce the heat and simmer gently for 20–25 minutes, until the mung has softened and begun to break down and the squash is tender.
Alternatively, cook in a pressure cooker for approximately 12 minutes.
Once cooked, give the dhal a really good stir, allowing some of the soft squash to break down into the mung. Add a little more water if needed until you reach the consistency you enjoy.
Serve with rice and a wholewheat chapatti.
HERE’S HOW:
