Chana Daal with Squash
Chana daal adds texture, heft, and density to this stew of tender summer squash. Adding the squash at the very end ensures it doesn't completely disintegrate before the daal is softened. "The inspiration for this recipe is doodhi chana, a stew of bottle gourd and dried split chickpeas that I grew up eating in Gujarat," chef Vishwesh Bhatt says. "I always thought it lacked the oomph of other preparations my mother made. Then I discovered ras el hanout, preserved lemons, and pomegranate molasses, which elevated the previously boring gourd to new heights." Here, they do the same for yellow squash. Added at the very end of cooking, ras el hanout, preserved lemon rind, pomegranate molasses, and fresh dill and parsley add beautiful color and flavor to the finished dish.