Dudhi (Opo Squash) and Moong Dal Subzi

Ingredients:

• Dudhi (Opo Squash) - 1 large - peeled and diced into 3/4th inch cubes.
• Moong Dal - 1/2 cup - washed and soaked in water for at least 1 hour.
• Olive oil - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Jaggery - 1 teaspoon (optional)
• Cilantro leaves - 1/2 cup - chopped

To be ground into paste:

• Coconut (fresh or frozen) - 2 tablespoons
• Garlic - 3 cloves
• Green chilies - 2 / to taste

1. Heat the oil in a sauce pan.
2. Add the cumin seeds and let them turn light golden brown in color. Add the asafoetida and turmeric powder. Stir for 1 minute on low-medium heat.
3. Add the soaked and drained moong dal. Stir for 2 minutes.
4. Add the diced Dudhi (opo squash) pieces. Stir well.
5. Add 1 cup of water, cover and cook for 5 minutes on medium heat.
6. Add the above paste (coconut, garlic, green chillies), jaggery and salt to taste. Stir well.
7. Cover and cook on low-medium heat stirring occasionally until the dudhi & dal are cooked. You may need to add little additional water. 
8. Do not overcook. The dudhi pieces should retain their shape and not be mushy. The subzi should not be too dry nor too watery.
9. Garnish with chopped cilantro. 
10. Serve hot with roti, rice or quinoa.