Long squash and split peas curry

Split peas (Source)

Split peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.They are also a good source of manganese, copper, protein, folate, phosphorus and potassium. (source)
This dish is a combination of split peas and long squash. This cylindrical-shape vegetable has a smooth light green skin and encases a creamy white flesh with petite seeds. When young the seeds are tender and edible. Long squash has a mild flavor with a firm texture. Long squash is low in calories and provides small amounts of vitamin C, folate, calcium, iron, zinc and B vitamins. It is also rich in fiber and is believed to help aid in healthy digestion.

Long squash and split peas curry (घिया और चना दाल)

Long Squash

Ingredients:

1 small sized long squash
1/2 cup Bengal gram (chana dal)
1 tbsp oil
1/4 tsp cumin seeds
1/2 large red onion, chopped
2 cloves garlic, minced
1/2 inch fresh ginger, julienne
1-2 green chilies chopped (optional)
3 large tomatoes, pureed
1/2 tsp turmeric powder
2 tsp coriander powder
Salt to taste
Fresh coriander
Tempering (optional)
2 tsp ghee (clarified butter)
Pinch hing (asefoetida)
1/4 tsp cumin seeds
1/4 tsp red chili flakes

1. Wash, peel and chop long squash. Should make about 4 cups. Keep aside.
2. Drain chana dal and keep aside.
3. Heat oil in a pressure cooker, add the cumin seeds and let them crackle for a few seconds. Add chopped onion, ginger and garlic. Saute till they turn golden brown. 
4. Add pureed tomatoes and all the dry spices and green chilies. Cook till the concoction leaves some oil in the pan, about 3-4 minutes. 
5. Now add the chopped long squash and chana dal. Add 2 cups of water.
6. Close the lid and pressure cook till the first whistle. Simmer and cook for 20 more minutes. 
7. Remove from heat and wait for the pressure to release. Open the lid, mix well.
8. If tempering - then heat ghee in a smell pan and add all other ingredients. Wait a few seconds to allow the cumin seeds to roast to a golden color. Pour over the cooked curry. 
9. Garnish with fresh coriander leaves. Serve hot with steamed rice.