Yellow Squash Dal One-Pot Stew

Instructions:

1. Rinse the lentils under cold water until the water runs clear.
2. In a pot or pressure cooker, combine lentils, 3 cups (710ml) water, turmeric, and salt.
3. Simmer on medium-low for 20-25 minutes (stovetop) or cook for 3-4 whistles (pressure cooker) until lentils are soft and mushy.
4. Whisk the lentils slightly with a spoon until they reach a smooth, porridge-like consistency.
5. Add the diced onion, ginger-garlic paste, and green chilies to the cooked lentils.
6. Stir in the diced yellow squash and red chili powder.
7. Cook on medium heat for 8-10 minutes, stirring occasionally, until the squash is tender but not completely disintegrated.
8. In a small separate pan, heat the neutral oil over medium heat.
9. Add mustard seeds; once they begin to pop, add cumin seeds, dried red chilies, and curry leaves.
10. Fry for 30 seconds until the cumin smells nutty and the chilies are mahogany-colored.
11. Immediately pour this sizzling oil over the dal and stir in the fresh lemon juice.