From my mom's garden by My Farms in San Francisco we got summer squash and a herbal salad mix of cilantro, parsley, dill, arrugula, etc.
Layer in the 7" oval pot
two tablespoons cooking oil
1/2 teaspoon cumin power
One small onion chopped small
Quarter of a medium squash cut into 1/2 inch cubes
Two or three hot chillies chopped fine
1/4 teaspoon allspice or nutmeg or star anise dusted over all
1 teaspoon brown sugar
salt to taste
In the 5" round pot
One cup whole lentils or split peas
1/8 teaspoon turmeric2 leaves bay laurel
two and half cups water.
salt to taste
Cook for an hour and half in the summer position.
Basic Indian style lentils would also work
Chop a handful sweet basil or herbal salad mix.
Mix all three together while hot and let sit ten minutes before serving.
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