Name: Butternut Squash Chanā Nu Shāk
Prep time: 12 h
Cook time: 30 min
Total time: 12 h 30 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: Freshly chopped cilantro, optional; Pinch of ground red chili, plus more to taste; 1 tablespoon extra virgin olive oil; ½ teaspoon ground turmeric; Fresh lime juice, optional; 1 teaspoon garam masālā; 1 tablespoon grated ginger; ⅓ cup (65 g) chanā (split Bengal gram), rinsed and soaked in plenty of water overnight; 1 teaspoon cumin seeds; 1 medium butternut squash, cut into ¾-inch (2 cm) chunks (4 to 5 cups/525 to 650 g); Pinch of asafetida, optional; 4 garlic cloves, minced (about 1 tablespoon); 1¼ teaspoons salt

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
13 hr

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Dudhi chanā nu shāk is a Gujarāti dish that is a specialty of my mom’s. Comforting and hearty, it consists of dudhi or bottle gourd (a neutral-flavored, honeydew-green oval squash) cooked with split Indian chickpeas (chanā dāl). This version uses butternut squash, which gives the dish a welcome sweetness. Other squash, such as acorn or delicata, or the traditional bottle gourd may also be used in this recipe. Serve with beet rotli or rice.