Indian name: Ghiyamung ki daal
Properties of Squash:
Taste: Madhur (sweet)
Quality: Laghu and snigdh (Light and unctuous)
Potency: Sheet (cold)
Post-digestive effect: Madhur (sweet)

Medicinal properties of Ghiyamung ki daal:
It is a light, digestible meal. It is helpful in problems such as indigestion and hyperacidity. 

Dosha Analysis of the Ghiyamung ki daal:
It increases vata dosha and pacifies pitta and kapha. To pacify vata dosha, we have flavored it spices. So this recipe is tridoshshamak (pacifies all the three doshas).

Ingredients:

• 1 small squash
• 1 small bunch greens of your choice (spinach, kale, chard etc.)
• 1/4 cup mung dhal (split hulled mung beans)
• One fourth teaspoon of turmeric powder
• One teaspoon of dry coriander powder
• One teaspoon of jeera
• 1/4 tsp minced fresh ginger root
• 1 tbsp ghee (clarified butter)
• Rock salt to taste

Preparation:

• Peel lauki, cut into half lengthwise and scoop out and discard the seeds.
• Chop lauki into 1/4" pieces.
• Wash greens and chop leaves into small bits.
• Steam greens and lauki for 15-20 minutes.
• Wash and cook mung beans in water until soft. Drain.
• Heat ghee in a pot until clear.
• Add the spice mixture and ginger and sauté briefly to release the aroma of the spices.
• Add the dhal and vegetables and salt to taste. Mix well.

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