Inspired by a recipe from my father-in-law with some modifications from me–like squash instead of carrots.

serves 4

• 3 small yellow squash (zucchini, butternut, Accorn, or carrots  all would work)
• 1.5 cups Masoor Daal (red lentils) 
• 5 cups water (it absorbs a lot. I started with 3)
• 1 onions
• 1 clove garlic
• 1″ piece of fresh ginger 
• 1/4 c tomato purée
• One cinnamon stick
• 2 tsp garam masala
• 1-2 tsp sambar powder (add more garam masala if you don’t have this)
• Chili powder to taste (I used 3 tsp)
• 1 t asofodeita powder
• 1 t mustard seeds
• 1 t turmeric 
• 1T dried coconut flakes
• 1 T olive oil
• A small handful of fresh cilantro 

1. Heat the oil in a sauce pan. 
2. Dice onions, ginger,and garlic. Add to the sauce pan and sauté. 
3. Chop your squash into small pieces–used 1 inch cubes–and add those to your pan and stir
4. Make a little well in the center of the onion/squash pile. Add the mustard seeds, asofodeita, and turmeric and stir well.
5. Add the Lentils, water, tomato, coconut, and a cinnamon stick.
6. Cover and simmer on medium first for about 10 to 15 minutes.
7. I found that at this point my water was getting absorbed so I added another cup. Reduce heat to low and simmer for another 20 to 30 minutes, adding water as needed.
8. Near the end, add garam masala, sambar powder, chilli powder and freshly chopped cilantro. You might find that you want more spice or masala, so adjust to your taste. Add a little more coconut If you wish
9. Salt to taste–I used about 4 or 5 pinches of coarse sea salt.