Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           yellow lentils or yellow split peas
     1/2  teaspoon      turmeric
   3      cups          bottleneck squash -- (or)
   3      medium        zucchini -- cut in 1" pieces
   2      cups          tomatoes -- chopped
   1      cup           onions -- chopped
   1      tablespoon    curry powder
     1/2  cup           roasted peanuts or cashew nuts
                        coarse salt
                        ***SPICE-INFUSED BUTTER***
   2      tablespoons   usli ghee -- (recipe follows) -
                        (or light vegetable oil)
   1 1/2  teaspoons     cumin seeds
     1/2  teaspoon      asafetida or minced garlic
   1      teaspoon      crushed red pepper flakes
     1/2  cup           coriander leaves
                        lemon slices

Preparation:

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