Serves 8 - 10

Ingredients:

1 cup of masoor dal (orange colored lentils)
1 lb butternut squash, cleaned, peeled and cut into one inch cubes
1 tsp turmeric
2 medium onions, cut half inch cubes 3 cloves of garlic, thinly sliced
1 tsp Keralan Curry
2 tbs + 1tsp sunflower oil 1 green chili (optional)
 ½ lime juiced
1 ½ tsp kosher salt (For the Garnish)
1 tbs,cilantro leaves chopped

Procedure:

1. Wash and drain the lentils. Keep aside.
   

2. Take a pressure cooker, set to sauté and sauté the onions for 2 minutes on medium heat, then add the garlic cloves and the spices, sauté for another 2 minutes.
   

3. Add the butternut squash and stir well for 1 minute.
   

4. Add 4 cups of water to the cooker and add the salt. Cover and cook on pressure for about 6 minutes.
   

5. Release the pressure, mix and add the lime juice.
   

6. Garnish with cilantro leaves and serve.