Tarkari Diyea Arhar Dalbengali, indian, main dish, vegetarian 1 cup split pigeon peas, soaked 4 cup water 1/4 teaspoon turmeric 2 each green chiles 1 each wedge lemon, seeded 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup butternut squash, peeled & - cubed* 3/4 cup green beans, cut into 2 - pieces 2 tablespoon vegetable oil 1 each bay leaf 1/4 teaspoon kalonji seeds 1 cup onion, finely chopped 1 tablespoon ginger, minced 1 teaspoon green chile, chopped 1/4 teaspoon garam masala 2 tablespoon lemon juice 1 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" |
