Yellow squash with chana dal

This city introduces me to a wide variety of vegetables. Each day I try to include different set of vegetables in our diet. So I try my hands at almost every vegetable that I find here. And yellow squash is one which recently caught my attention.

Squash comes in a variety of shape, size and colors. They also almost look like pumpkins and squash. Pumpkins, squashes and gourds are all closely related.   They all belong to the same genetic family called Cucurbita. As far as I’ve noticed, pumpkin varieties have seeds inside which can can be distinctly seen. The inside texture and the taste of the squash varieties is mostly like cucumber. You wont feel it bitter even when had raw. When used in cooking, it amazingly absorbs all the flavors.

This is a wonderful link on the different varieties of squash and pumpkins.

http://localfoods.about.com/od/wintersquashpumpkin/ss/Types-Of-Winter-Squash.htm

The plant family Cucurbitaceae consists of various squashes, melons, and gourds, including crops such as cucumber, pumpkins, luffas, and watermelons.

Whats interesting is that Australians use the term pumpkins for all types of squashes! Typically, summer squash has a softer more delicate skin and flesh while the winter squashes have a coarse, harder skin and tougher flesh. The winter squash or pumpkin as it is known is more suited to harsher weather conditions. 

Don't they look vibrant in colors and pretty. Next time you see them in the market, don't forget to grab them back home. This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

And comming to yellow squash preparation method...

Yellow squash has a soft outer skin, so there's no need to peel them off. Using the same recipe method, you can substitute yellow squash with other squash and bottlegourd varieties.

 - Soak half cup of chana dal for an hour.

 - Cut two yellow squash into small cubes.

After the dal is soaked pressure cook them with salt and water until its soft and slightly mushy.

Add oil in a pan. Once its hot add mustard and cumin seed. Add 1 ts of grated/ finely chopped ginger, 1/4 ts of hing and little turmeric powder. Now add the chopped squash, garam masala powder, red chilli powder and give a good stir to combine everything. Now add the cooked dal and let it simmer for 5 min. Finally add chopped coriander leaves.

This seems to be a simple preparation. But it was so flavorful and nice. I was amazed to see how the simplest of spices can give such a nice aroma to this dish.