Total Calories: 106
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the lentil nugget pieces and cook until golden brown. Leaving the oil behind, with a slotted spoon transfer the nuggets to paper towels to drain.
2. To the oil add the mustard, cumin, fenugreek, kalonji, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the asafoetida and turmeric, then add the ginger, tomato, squash, salt, and the fried nuggets.
3. Add the water, cover the pan and cook, over medium-high heat from the first 2 to 3 minutes and then over medium heat until the squash is very soft, about 25 minutes.
4. Mix in the pomegranate seeds and sugar, and cook another 2 to 3 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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