Mung dal with Squash and Peas
Boil water in a pot with cumin and coriander powder, bay leaf and ginger. Add roasted mung dal, cover and simmer. When the mung dal becomes a little softer, add cubed squash and peas and heat for a while in medium heat until done. Season with ghee, dry hot chillies and whole cumin. You can add 1tsp sugar or fresh coriander leaves. I usually prepare without much gravy.
Source: Susmita Ghosh
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