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!