Serves: 4
Total Calories: 256

1 cup , yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
4 1/2 cups water
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 fresh green chili pepper, such as serrano, minced with seeds
1 small opo squash (about 3/4 pound), peeled and cut into 1-inch pieces
2 fresh garlic cloves (large), chopped
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon ajwain seeds
1 small onion, finely chopped
1 medium tomato, finely chopped
1/2 teaspoon ground paprika
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Place the dal, water, turmeric, salt, green chili pepper, squash, and garlic in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid the dal should be thick and creamy and the squash should be soft. Transfer to a serving dish, cover, and keep warm.

2. Heat the oil in a small saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook until golden, about 5 minutes. Add the tomato and paprika and cook until most of the juices evaporate, 2 to 4 minutes. Transfer everything to the dal and swirl lightly to mix, with parts of it visible as a garnish. Mix in the cilantro, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 256
Calories from Fat: 68

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