Spaghetti Squash Upma
For the Upma-
1 tablespoon ghee or clarified butter
1/4 cup cashews
1 teaspoon urad dal
2 inch ginger, minced
4 green chilies
8 or 9 curry leaves
1 teaspoon mustard seeds
1 teaspoon chana dal
7 cups of the ‘spaghetti’ from the squash.
juice of 1 small lime
salt to taste
1/2 cp of fresh grated coconut,
1/4th cup cilantro leaves
To make the Upma-
Heat the ghee in a sauté pan over medium heat. Add the cashew nuts and let them roast for about a minute or so.
Turn the heat to low,Add the urad dal, chana dal, mustard seeds, ginger and stir about 30 seconds or so.
Add the green chilies,curry leaves, the ‘spaghetti’, lemon juice and sea salt and toss well together. Remove from heat, transfer to a serving container and top with the grated coconut and cilantro leaves.
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Ingredients
1 medium sized red pumpkin (bhopla / kaddu)
2 tsp chana dal (split Bengal gram)
2 green chillies, slit
salt to taste
To grind to paste :
1 tsp oil
1/4 coconut, grated
2 tsp cumin seeds
3 to 4 green chillies
1 tsp chana dal (split Bengal gram)
For tempering :
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
a pinch of asafoetida (hing)
Method
Cut the red pumpkin into small cubes.
In a vessel, add the pumpkin, chana dal, green chillies and salt and cook adding little water till the vegetable and dal is soft.
Meanwhile, heat 1 teaspoon oil and fry the cumin seeds, chana dal and the green chillies till brown and grind it along with the coconut to a smooth paste.
Add the ground paste to the cooked pumpkin along with a little water and cook till the vegetable blends with the paste.
Heat oil , add mustard seeds and allow to splutter, then add the urad dal and fry till golden brown and add the hing and curry leaves and temper the vegetable.
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