- 1 ¼ cup chana dal or yellow split peas
- Vegetable broth as needed.
- Salt and pepper to taste
- 2 Tb olive oil
- 1 tsp cinnamon
- ¼ tsp fresh (preferably) or ground ginger
- ¼ tsp saffron
- 4lb butternut squash or kabocha squash
- 3 Tbs finely chopped flat leaf parsley
- Cook the chana dal or split peas in a pressure cooker for one hour with water.
- Add vegetable broth as needed, salt and pepper to taste, the oil, cinnamon, ginger, saffron, and put in the squash.
- Simmer until the squash falls apart.
- Sprinkle with flatleaf parsley and offer khefir or yogurt at the table for people to add as desired.
Source: Adapted from: Mendosa and The Book of Jewish Food by Claudia Roden (Alfred A. Knopf, 1996), page 319.
Alakananda Ma M.B., B.S. (Lond.) is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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- Chana Dal (eatingrules.com)