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Ingredientes
- 1 c. Split pigeon peas, soaked
- 4 c. Water
- 1/4 tsp Turmeric
- 2 x Green chiles
- 1 x Wedge lemon, seeded
- 1 tsp Cumin, grnd
- 1 tsp Coriander, grnd
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 c. Butternut squash, peeled & cubed*
- 3/4 c. Green beans, cut into 2" pcs
- 2 Tbsp. Vegetable oil
- 1 x Bay leaf
- 1/4 tsp Kalonji seeds
- 1 c. Onion, finely minced
- 1 Tbsp. Ginger, chopped
- 1 tsp Green chile, minced
- 1/4 tsp Garam masala
- 2 Tbsp. Lemon juice
- Â Â Ghee, optional
Direcciones
- Bring water to a boil & stir in the dal. Add in turmeric, whole chiles & lemon wedge. Simmer, covered, for 20 min. Stir in the cumin, coriander, salt, sugar & squash. Simmer another 5 min. Add in green beans & simmer a further 15 min or possibly till everything is soft. Stir often to prevent sticking.
- Heat oil in a skillet & fry bay leaf & kalonji for a few seconds. Add in onion & fry till richly browned, stirring constantly, don't burn.
- Add in ginger & minced chile & stir. Pour over the dal & mix well.
- Simmer for 2 to 3 min. Remove from heat & add in garam masala.
- Cover & let stand for a few min. Throw away lemon wedge, blend in juice & ghee, garnish with cilantro & serve.
- * Replace squash with sweet potato.
- Bengal Region"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 5 servings | |
| Calories 100 | |
| Calories from Fat 36 | 36% |
| Total Fat 4.18g | 5% |
| Saturated Fat -0.63g | -3% |
| Trans Fat 0.14g | |
| Cholesterol -5mg | -2% |
| Sodium 247mg | 10% |
| Potassium 265mg | 8% |
| Total Carbs 14.67g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.5g | 2% |
| Protein 2.73g | 4% |
