What you need:
What to do:
Put the chana daal (chickpea lentils) and water in a large pot. Bring to a rolling boil and skim the foam and discard. Add the turmeric, salt (optional), and chili peppers. Cover and cook over medium-low heat for 15 minutes. Add squash and continue to cook for 45 more minutes, stirring occasionally.
To make the sauce:
Heat a medium pot and add the oil. Add the onion and sauté until transparent. Add the garlic, ginger, and cumin and stir-fry until the onions are lightly browned. Add the tomato and some chopped green chili pepper and fry for two or three more minutes.
Pour the daal mixture into a serving dish and top with the sauce. Stir.
Recipe and photo from a wonderful new cook book called, Menus and Memories from Punjab, by Veronica "Rani" Sidhu