1 cup split pigeon peas, soaked
4 cup water
1/4 tsp turmeric
2 each green chiles
1 each wedge lemon, seeded
1 tsp cumin, ground
1 tsp coriander, ground
1/2 tsp salt
1/2 tsp sugar
1 cup butternut squash, peeled & - cubed*
3/4 cup green beans, cut into 2 - pieces
2 tbsp vegetable oil
1 each bay leaf
1/4 tsp kalonji seeds
1 cup onion, finely chopped
1 tbsp ginger, minced
1 tsp green chile, chopped
1/4 tsp garam masala
2 tbsp lemon juice
1 ghee, optional
A Recipe for
Tarkari Diyea Arhar Dal
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This is a recipe for Tarkari Diyea Arhar Dal from the recipe cookbook of Recipes-to-go (Meal)
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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"
Serves: 5
Tarkari Diyea Arhar Dal Recipe brought to you by Recipes To-Go