Yield: 5 Servings
Measure | Ingredient |
---|---|
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 |
\N \N | 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"