Yellow Squash Bharta and Saag Daal

Yellow Squash Bharta:

Juice of 1 lemon
2 lbs yellow squash
1/2 onion
3 cloves garlic
1 Tbs whole garam masala
1 Tbs coriander seeds
1 Tbs ginger
1 tsp cinnamon
1 can diced tomatoes
1 Tbs ghee

Skin and grill squash (about 5-7 min per side). Slice onion into rings. Saute onion with ghee on low heat until onions are caramelized (about 20 min.) Before turning off heat add diced garlic and saute one more minute. In seperate pan, dry cook garam masala and coriander until fragrant (about 2 min). Grind spices and set aside. Dice squash and blend with onions and garlic in food processor until mixture becomes smooth. Add to sauce pan with tomatoes and spices. Add cinnamon, ginger and lemon juice and cook on low for 30 min then serve over rice.

Saag Daal:
1 C diced spinach
1 C red lentils
2 cups water
1 tsp salt
1 Tbs madras curry
1 tsp paprika
1/2 C feta cheese
1 tsp ghee

Melt ghee in sauce pan and add lentils. Stir until coated then add water. Bring to a boil then reduce heat to low and simmer. Add curry and paprika. When water is almost completely absorbed add spinach and cook 3-5 more min until mixture becomes thick. Turn off heat and add salt and cheese. Serve with rice.