"I loved this recipe. I am an Indian and a fairly good cook. This recipe was a twist to a traditional South Indian recipe called "Koottu" (pronounced Koo-too. Time to call Indian dishes using their original names! (at least the easy ones. It was very refreshing and comforting. I made a few changes. I did not add the turmeric and cumin while cooking the squash rather added it to the tempering list. I also added 2 small shallots and tempered these along with the other ingredients. I cooked the squash covered for 30 minutes without peeking. I also used "split mung bean/lentil" instead of pigeon peas as they cook very easily. I totally skipped the honey part since the squash had enough natural sweetness.

"I loved this recipe. I am an Indian and a fairly good cook. This recipe was a twist to a traditional South Indian recipe called "Koottu" (pronounced Koo-too. Time to call Indian dishes using their original names! (at least the easy ones. It was very refreshing and comforting. I made a few changes. I did not add the turmeric and cumin while cooking the squash rather added it to the tempering list. I also added 2 small shallots and tempered these along with the other ingredients. I cooked the squash covered for 30 minutes without peeking. I also used "split mung bean/lentil" instead of pigeon peas as they cook very easily. I totally skipped the honey part since the squash had enough natural sweetness.

"I loved this recipe. I am an Indian and a fairly good cook. This recipe was a twist to a traditional South Indian recipe called "Koottu" (pronounced Koo-too. Time to call Indian dishes using their original names! (at least the easy ones. It was very refreshing and comforting. I made a few changes. I did not add the turmeric and cumin while cooking the squash rather added it to the tempering list. I also added 2 small shallots and tempered these along with the other ingredients. I cooked the squash covered for 30 minutes without peeking. I also used "split mung bean/lentil" instead of pigeon peas as they cook very easily. I totally skipped the honey part since the squash had enough natural sweetness.

"I loved this recipe. I am an Indian and a fairly good cook. This recipe was a twist to a traditional South Indian recipe called "Koottu" (pronounced Koo-too). Time to call Indian dishes using their original names! (at least the easy ones). It was very refreshing and comforting. I made a few changes. I did not add the turmeric and cumin while cooking the squash rather added it to the tempering list. I also added 2 small shallots and tempered these along with the other ingredients. I cooked the squash covered for 30 minutes without peeking. I also used "split mung bean/lentil" instead of pigeon peas as they cook very easily. I totally skipped the honey part since the squash had enough natural sweetness.