Butternut Squash Masala Dosa

Dosa Batter

• 400 g white rice
• 140 g chana dal (yellow dried split peas)
• water, for soaking
• 1 tsp fine sea salt

Butternut Squash Masala and Dosas

• 2 garlic cloves
• 60 g shallots, halved
• 15 g sunflower oil, plus 8 tsp for dosas
• 1 Tbsp garam masala
• ½ tsp black mustard seeds
• ½ tsp ground turmeric
• 600 g butternut squash, peeled, cut in pieces (2 cm)
• 400 g tinned chopped tomatoes
• 150 g water, plus 8 tsp for dosas
• 1 vegetable stock cube (for 0.5 l), crumbled (see tip)
  or 1 heaped tsp vegetable stock paste, homemade
• 150 g fine green beans, trimmed, cut in pieces (2-3 cm)
• 150 g coconut yoghurt, vegan (see tip) (optional)