Instructions:

Yield: 5 servings

1 cup Split pigeon peas, soaked
4 cup Water
1/4 tsp Turmeric
2 ea Green chiles
1 ea 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 ea 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
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.