Butternut Squash Khichdi

Ingredients
1 Whole Butternut Squash, cooked and cubed
1 C Rice
0.5 C Masoor Dal
4 C Water
1 T garlic, finely minced
1 T ginger, finely minced
1 T oil
1 tsp mustard
3 dried red chillies
2 bay leaves
0.5 tsp Turmeric
Red Chilli Powder, to taste
2 tsp Goda Masala
Chopped cilantro for garnish

Initial Prep:
Squash: Cook the butternut squash by microwaving on HIGH for 6-8 minutes. The cooking time may vary depending on the microwave and the size of the squash. Allow to cool, and then peel, scoop out the seeds and dice into 1 inch cubes.
Rice: Wash and soak the rice and Masoor Dal in water.
Method:
Heat oil in a large pressure cooker and add mustard seeds. When they start to pop, add the bay leaves and dried red chillies. After a few seconds, add the cubed squash, ginger and the garlic and saute for 10 minutes on medium heat, or until the raw smell from the garlic and the ginger disappears and the squash starts to brown. Drain the rice and the Dal and add to the pressure cooker. Add chilli powder to taste, and the Goda masala. Add 4 cups of water, and salt to taste. Cover and cook, as you would normally cook rice in the pressure cooker.

Allow the steam to release naturally and garnish with coriander. Serve with a dollop of ghee and some curd on the side. Yumm.