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"