Asian Squash

Asian squash is very different in flavor and the way it looks from any squash grown in the United States. It can be oblong or round in shape with a light green skin. The flavor is sort of similar to a zucchini. It is a seasonal vegetable usually available in the markets during summer months. Traditionally, in Pakistan or India it is cooked with split peas, beef or just on it’s own. Here is one of my favorite recipes for the Asian squash. Enjoy.

Laoki Dal-Split peas cooked with Asian Squash:

2 tablespoons cooking oil
1 teaspoon whole cumin
1 medium onion, chopped
1 medium Asian squash, peeled and chopped in 1 inch cubes
2 cups dried split peas
½ teaspoon turmeric powder
½ teaspoon chili powder
1 teaspoon salt
2 cups warm water
1 tablespoon cooking oil
1 small onion, thinly sliced

Heat 2 tablespoons cooking oil in an open saucepan. Add whole cumin seeds, when they start to sizzle then add the chopped onions. When onions turn golden brown, add the squash pieces and fry them around for a couple of minutes. Wash the split peas and add to the squash, add all the ground spices and stir the mixture for about five minutes on low heat. Add warm water and allow it to cook for about 30 minutes or until the split peas and the squash are tender but not mushy. Heat oil in a frying pan, add onions and fry until golden brown. Add the fried onions to the dish and serve warm with rice.

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