A Madhur jaffrey and Yumana Devi re-arrangement

     My vegetarian son was home for supper tonight. In looking for a recipe, I had to rely on what I had in the house. There was an acorn squash, delicata squash, chayote, rice, beans, tempeh and TVP. Perfect for constructing a vegetarian meal. And I usually turn to my  Indian cookbooks for inspiration. Tonight was no exception. Following are my interpretations of recipes from Madhur Jaffrey's World Vegetarian and Yumana Devi's The Art of Indian Vegetarian Cooking.

                                          Squash in an Indian Style
1 delicata squash, peeled, seeded and cut into bite size chunks
1/8tsp cumin seeds
1/4tsp corriander seeds
1/4tsp nigella (kalonji) seeds - I had none, so I made a very poor substitution of 1/2tsp onion powder
1/8tsp fenugreek seeds
red chili flakes or whole peppers to taste
1.8c canola oil

Heat oil in skillet on medium-high and add seasonings above (except onion powder if using). stir for 30 seconds. Add squash and stir, cooking for 1 minutes. (Add onion powder and stir). Turn heat to low, cover pan and cook with occasional stirring, for about 35 minutes or until tender.

Stir in: 1/2tsp salt or to taste
           2tsp brown sugar
           1/4tsp Garam  Masalla
           1/4tsp ground amchoor or lemon juice (find amchoor powder in an ethnic grocery store)

Squash may be mashed lightly or left in cubes, which is our preference.
Serves 3

                                                         Dal and Rice

1/2c brown rice - any whole grain could be used, though - rinsed and drained
1/2c lentils or dal of your choice, rinsed and drained

Cook separately until tender.  To the rice, add and stir in before cooking:
                   1 chicken boullion cube
                   1/8tsp cinnamon
                   1/8tsp ginger powder
                   1/8tsp asafetida powder ( a poor substitution is lemon juice)
                   1/8tsp corriander powder
                                             To the dal, add and stir in before cooking:
                    1 chicken boullion cube
                    1/2tsp garlic powder
                    1 tsp onion powder

While the rice and dal are cooking, make a sauce to go over them.
                     1 12oz can chopped tomatoes or 6 medium fresh tomatoes, peeled       
                     1tsp salt
                     1/2tsp garlic powder
                     1 tsp onion powder
                     1/2tsp garam masalla
                      1tsp brown sugar
Cook until slightly thickened.

We also like a topping of carmalized onions. Take 1 onion sliced into thin  rings and cook slowly in 3T butter or ghee. Cook until quite soft. Then raise heat slightly and brown lightly.

To serve this meal. combine rice and dal in a bowl. mix well. Serve sauce and onion topping on side. Squash is served as a side dish.

I have served with a bread - mini pitas are my choice. Butter with a seasoned butter of 2T butter, melted, and 1/2tsp garlic powder  3/4tsp onion powder  1/4tsp garam masalla. Heat through in a non-stick pan, turning once. Serve warm.