Butternut Squash Dal

INGREDIENTS

1/2 cup

toor dal (soaked for 30 minutes, also known as split pigeon peas lentil)

1/4 cup

chana dal (soaked for 30 minutes, also known as split garbanzo beans)

2 1/2 cups

water

1 tsp

salt

1/4 tsp

turmeric powder

1 1/4 tsp

finely chopped ginger

2 1/2 cups

butternut squash cubes (from one small squash of around 800 grams)

1 tbsp

vegetable oil

1/2 tsp

mustard seeds

1/4 tsp

cumin seeds

green chili (chopped)

garlic cloves (finely chopped)

curry leaves

medium red onion (chopped)

medium tomatoes (chopped)

2 tbsp

chopped cilantro

1 tbsp

lemon juice (optional)

1 cup

water

salt (to taste)