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1
Put the lentils and turmeric in a deep pot.
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2
Add 3 cups of water and bring to a boil.
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3
Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes.
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4
Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning.
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5
Add more water if necessary.
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6
Add squash, tomatoes, onions and curry powder and mix well.
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7
Cook for 10 minutes or until the vegetables and lentils are tender.
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8
Stir in the nuts and salt; cover and set aside.
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9
Heat the ghee or oil in a small frying pan over medium-high heat until hot.
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10
Add cumin and cook until the spice turns several shades darker.
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11
Add asafetida and crushed pepper.
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12
Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture.
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13
Add coriander and stir just a few times to mix lightly.
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14
Garnish with lemon wedges and serve with deep fried balloon bread.
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15
Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes.
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16
Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes.
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17
Strain the clear fat usli ghee into a jar.
