Tarkari Diyea Arhar Dal
Ingredients| 1 cup split pigeon peas, soaked |
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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"
Servings: 5
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