Tarkari diyea arhar dal
Yield: 5 Servings
Ingredients:
- 1 c Split pigeon peas soaked
- 4 c Water
- 1/4 ts Turmeric
- 2 ea Green chiles
- 1 ea Wedge lemon seeded
- 1 ts Cumin ground
- 1 ts Coriander ground
- 1/2 ts Salt
- 1/2 ts Sugar
- 1 c Butternut squash peeled & -- cubed*
- 3/4 c Green beans cut into 2" -- pieces
- 2 tb Vegetable oil
- 1 ea Bay leaf
- 1/4 ts Kalonji seeds
- 1 c Onion finely chopped
- 1 tb Ginger minced
- 1 ts Green chile chopped
- 1/4 ts Garam masala
- 2 tb Lemon juice
Instructions:
Ghee optional Bring water to a boil & stir in the dal. Add turmeric whole chiles & lemon wedge. Simmer covered for 20 minutes. Stir in the cumin coriander salt sugar & squash. Simmer another 5 minutes. Add green beans & simmer a further 15 minutes or until everything is soft. Stir often to prevent sticking. Heat oil in a skillet & fry bay leaf & kalonji for a few seconds. Add onion & fry until richly browned stirring constantly do not burn. Add ginger & chopped chile & stir. Pour over the dal & mix well. Simmer for 2 to 3 minutes. Remove from heat & add garam masala. Cover & let stand for a few minutes. Discard lemon wedge blend in juice & ghee garnish with cilantro & serve. * Replace squash with sweet potato. Bharti Kirchner The Healthy Cuisine of India: Recipes from the
Bengal Region
