Dhall with Acorn Squash

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Cheryl Govender

Dhall is a dish that is a staple in most Indian homes. It serves as a gravy and complements most curries. It is also prepared in a variety of ways with various lentils as well.

Apart from the delicious taste of dhall, lentils offer an excellent source of protein. Recent research indicates that turmeric, the spice that is used in dhall, contains circumin that may help to prevent the onset of Alzheimer s Disease.

At a recent pot luck hosted by my friend Cheryl Govender and her husband, Pepe, Cheryl made delicious dhall, amongst other excellent dishes. Cheryl is a caring wife and mother of 2 sons who are college students. Although Cheryl works full time, she makes the time to cook delicious meals for her family.

Her dhall with Acorn squash is tasty, nutritious and a dish that should be tried. The dhall and squash are first cooked separately and then and then combined. Follow the recipe below


  1. 1 cup pea lentil
  2. 3 tablespoon canola oil
  3. ¼cup sliced onion.
  4. 1 cup sliced tomato
  5. 2 tsp. crushed garlic.
  6. ½ tsp. crushed ginger
  7. 1 tsp. turmeric powder
  8. ½ tsp.powdered hing (asoefitida)
  9. 3 tsp. mustard seeds
  10. 4 green chilies
  11. 2 dry red chilies
  12. A few sprigs of curry leaves
  13. salt to taste
  14. 1tblsp. butter (add this when dhall is soft and mushy)


  • Boil 7 cups water. Pick lentils, wash, then add to boiling water
  • Remove "foam" that will form
  • Add the rest of the ingredients except butter and boil until lentils are soft and mushy
  • Add 1 sprig of curry leaves. Lower heat and cook for about 30-40mins. Take care to ensure that water does not dry up. Add more water if level is very low.
  • Set aside & follow directions to cook squash
  • After the squash is added to dhall, add butter and cook for another 10 minutes until dhall is soft and has a pouring consistency. Adjust salt, garnish with curry leaves

 Delicious, appetizing, yellow dhall with acorn squash, ready to be eaten

Delicious Dhall with Acorn Squash


  1. 1 small size acorn squash
  2. 3 tablespoon canola oil
  3. ¼cup sliced onion.
  4. ½ cup chopped tomato
  5. 1 tsp. garlic
  6. ½tsp. turmeric powder
  7. 1 tsp. cumin powder

METHOD - Acorn Squash

  • Wash acorn thoroughly, do not peel, remove any blemishes. Cut into 4 inch long strips & about 2 inches wide
  • Heat oil. Saute onion and add tomato and spices
  • Add squash and cook on low-medium heat. Put on lid & cook for 15 min, until still slightly al denté
  • Add contents of pot to dhall, stir and let it cook with the dhall for approx. 10-15 minutes or until the squash feels soft

For other recipes by Cheryl, please check Cheryl's Delicious Biryani

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You can also reach me at Contact

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