Butternut Squash Kootu / Butternut Squash Stew

In the next few weeks/months, I am going to be continuing to post some fundamental South-Indian dishes that are common in most households. To me, some of these dishes are special for two reasons: 1) they evoke childhood memories, 2) these dishes might seem extremely basic and simple today, but I predict they will soon evolve into exotic dishes for the subsequent generations that seem to be moving farther and farther away from our home base/country. At that point in the long term, these simple staples will turn into valuable means through which people connect with their ancestry and culture. And my idealistic vision is that this space would be a reference point for the family down the road.

Anyway, that aside, I wanted to record this simple recipe. For vegetarians such as us, lentils, grams and pules are our primary sources of protein. So, almost every other meal has a generous serving of kootu - a lentil or gram based dish that is cooked with a vegetable and is very mildly spiced. 

I grew up with this kootu gracing our meals at least twice a week. Moong dal is a healthy source of protein and is much better (nutrition-wise) compared to regular yellow lentils (toor dal). This kootu is also quite versatile. Any vegetable/fruit that is a squash or a gourd (or otherwise) can be added.

Ingredients (serves 4-5):

1. 1 cup diced butternut squash / white pumpkin (butternut squash is very similar to parangikai, a pumpkin found in Southern-India)
2. 3/4 cup moong dal
3. 1/2 teaspoon turmeric powder
4. 1/3 cup coconut
5. 2 green chillies
6. 1.5 teaspoons cumin seeds / jeera
7. 1 tablespoon vegetable oil
8. 1/2 teaspoon black mustard seeds
9. 1/4 teaspoon hing / asafoetida
10. curry leaves, a few 
11. salt as needed

Preparation:

1. In a medium saucepan, add moong dal, butternut squash, and turmeric. Cover with enough water and cook until the dal and squash are done. 
2. Grind coconut, green chillies and cumin seeds with a little water to make a paste.
3. Add the paste to the cooked dal/squash, some salt, and a little water if needed and cook on low-medium heat for 5-7 minutes. 
4. Finally, temper with some seasonings: heat oil and splutter mustard seeds. Add hing and curry leaves. Add the tempered seasonings to the kootu and mix well.

Remove from heat and serve with steamed rice or rotis.