Be transported and soothed by this delicious recipe with Toru (this is an Indian squash, very cooling, that has deep dark green ridges on the outside and a soft white inside) and the refreshing hints of lime leaf. 
It is a great summer-evening dinner dahl to cool off pitta and nurture you with easy-to-digest protein. It will take you 10 minutes to prepare!
You will need:
- 1 tbsp. ghee (or grapeseed oil)
- ½ tsp. turmeric
- 4 crushed green cardamoms
- ¼ tsp. soma salt
- 2 green chilies (optional)
- Toru 1 large or 2 medium sized
- 1/3 cup mung dahl (to serve for 2 people)
- 5-6 fresh lime leaves (available at Asian grocery stores)
Prep:
Peel and slice the Toru into thin small pieces.
Melt/warm the oil in your pot, then add the turmeric, cardamom pods (and chilies if you are using them), and toast for a 30 seconds or so.
Now add the Toru and keep toasting medium heat for a couple more minutes.
Add your rinsed yellow mung dahl
Toast for five more minutes until your dahl turn a golden color
Add 3 cups (32 oz.) of water – you can add more water to dilute the consistency
Cover and cook on low heat for 10-15 minutes
When your dahl “melts” into a creamy consistency and your Toru is soft and cooked, add 6 lime leaves and cover for 5 minutes. Serve with a side of rice, quinoa, or flatbreads and enjoy!
