Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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"

Browse by categories