Ingredients to serve 6:
1 ¼ cup chana dal or yellow split peas
Vegetable broth as needed.
Salt and pepper to taste
2 Tb olive oil
1 tsp cinnamon
¼ tsp fresh (preferably) or ground ginger
¼ tsp saffron
4lb butternut squash or kabocha squash
3 Tbs finely chopped flat leaf parsley
· Cook the chana dal or split peas in a pressure cooker for one hour with water.
· Add vegetable broth as needed, salt and pepper to taste, the oil, cinnamon, ginger, saffron, and put in the squash.
· Simmer until the squash falls apart.
· Sprinkle with flatleaf parsley and offer khefir or yogurt at the table for people to add as desired.
Source: Adapted from: http://www.mendosa.com/recipe8.html andThe Book of Jewish Food by Claudia Roden (Alfred A. Knopf, 1996), page 319.