tarkari diyea arhar dal

Categories
Main dish
Indian
Bengali
Vegetarian
Yield
5 Servings
MeasureIngredient
1 cup Split pigeon peas, soaked
4 cups Water
¼ teaspoon Turmeric
2 eaches Green chiles
1 each Wedge lemon, seeded
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
½ teaspoon Salt
½ teaspoon Sugar
1 cup Butternut squash, peeled & cubed*
¾ cup Green beans, cut into 2" pieces
2 tablespoons Vegetable oil
1 each Bay leaf
¼ teaspoon Kalonji seeds
1 cup Onion, finely chopped
1 tablespoon Ginger, minced
1 teaspoon Green chile, chopped
¼ teaspoon Garam masala
2 tablespoons 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"

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