Esta es una exhibición prevé de cómo se va ver la receta de 'Tarkari Diyea Arhar Dal' imprimido.

Receta Tarkari Diyea Arhar Dal
by Global Cookbook

Tarkari Diyea Arhar Dal
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 5

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
  •     Ghee, optional

Direcciones

  1. 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.
  2. 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.
  3. Add in ginger & minced chile & stir. Pour over the dal & mix well.
  4. Simmer for 2 to 3 min. Remove from heat & add in garam masala.
  5. Cover & let stand for a few min. Throw away lemon wedge, blend in juice & ghee, garnish with cilantro & serve.
  6. Replace squash with sweet potato.
  7. Bengal Region"