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 an 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)