Slow Cooker Squash Millet Lentil Dal with Herbed Yogurt

Ingredients

• 4 cups cubed peeled winter squash (1 1/4 pounds; 1-inch cubes)
• 1 cup red lentils, rinsed
• 1/2 cup toor dal (split pigeon peas), rinsed
• ⅓ cup millet
• 1 tablespoon Kashmiri chile powder (see Tips)
• 2 teaspoons ground coriander
• 1 ½ teaspoons salt
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground pepper
• 5 cups water
• 2 tablespoons ghee or canola oil
• 15 fresh curry leaves (see Tips) (Optional)
• 1 teaspoon cumin seeds
• 1 teaspoon black or brown mustard seeds
• Pinch of asafetida (see Tips)
• 2 cups fresh or frozen corn kernels
• Fresh cilantro for garnish

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