Thick Lentil Stew with Pumpkin and Butternut Squash

"Yes we Can" Brazilian President Luiz Inacio Lula da Silva used the phrase effectively to win his country the chance to host the Olympics in 2016 and beating Barack Obama at his own game - campaigning! That Copenhagen trip was a waste of taxpayer money. The poignant story that Michele Obama told before the Olympic committee might have been a great stump speech but to use that for granting the Olympics to her city? Effect of having Oprah with her?

Obama's Presidency heralded a new era in politics and the country was brimming with optimism but not so much now. Have events conspired against him or is he making everything harder for himself? I just wish he would be more assertive and more hands on. Just like home, does the loss of the Olympics venue illustrate that Europe's honeymoon with him is coming to an end as well?


I saw this delicious looking dal recipe on Beyond Curries from Vani of Mysoorean and immediately decided to try it out butternut squash. The taste of butternut squash is indistinguisable from the pumpkins we are used to back in India with the orange flesh, sold here in the US as Spanish pumpkin. I used both but I prefer the taste of the butternut squash. I did not have channa dal and had to substitute with urad dal. I did not add any jaggery 'cos the squash is sweet by itself.

Recipe Source: Badanekayi Eerulli Huli: Thick Lentil Stew with Eggplants & Onions

Thick Lentil Stew with Pumpkin and Butternut Squash
Ingredients
1. 1 cup of toor dal pressure cooked with a drop of sesame oil and a tsp of turmeric
2. 3 cups of chopped butter nut squash and pumpkin(if using)
3. 1/4 cup red onion chopped
4. 1/4 cup tamarind extract
5. salt to taste
6. seasonings: cumin,mustard, curry leaves
7. 1 tsp oil

For the Paste
1. 2 tbsp grated fresh/frozen coconut
2. 1 tbsp urad dal
3. a pinch of asfoetida
4. 1/2 tbsp coriander seeds
5. 4-6 red chilies

Dry roast 2-5 and powder, add the coconut about 3 tbsp of water and blend to a paste

Method
1. In a wide mouthed pan heat oil, add the seasonings. When the mustard pops add the onion and saute for a few minutes.
2. Now add the squash and pumpkin pieces and let it cook for a few minutes.
3. Add the blended paste with a cup of water and let it come to a boil. At this point the squash should be almost cooked.
4. Now add the mashed dal and mix. Let cook for 4-5 minutes
5. Now add the tamarind extract,salt and bring it to a boil.
6. Turn off the heat when it becomes thick.

Serve with rice or chapatis.