Title: Tarkari diyea arhar dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 5 Servings
 
      1 c  Split pigeon peas, soaked
      4 c  Water
    1/4 ts Turmeric
      2 ea Green chiles
      1 ea Wedge lemon, seeded
      1 ts Cumin, ground
      1 ts Coriander, ground
    1/2 ts Salt
    1/2 ts Sugar
      1 c  Butternut squash, peeled &
           -- cubed*
    3/4 c  Green beans, cut into 2"
           -- pieces
      2 tb Vegetable oil
      1 ea Bay leaf
    1/4 ts Kalonji seeds
      1 c  Onion, finely chopped
      1 tb Ginger, minced
      1 ts Green chile, chopped
    1/4 ts Garam masala
      2 tb 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"