Squash and Lentil dal #anti-inflamation#

Soak split red lentil in water overnight. Soaking helps to remove antinutrients and kicks off fermentation to make legumes easy to digest.

Pressure cook soaked lentil and sliced squash for one minute. Only add half tsp turmeric and a pinch of salt before start.

In a separate pot, saut cumin deeds, hing, turmeric powder, onion, tomatoes, ginger and garlic paste.

Pour boiled lentil and squash soup into the pot. Sitr and allow it to simmer for another 10~30 minutes until reach your desired consistence. Season the dal with salt.