Recipe for Tarkari Diyea Arhar Dal 
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Yield:
5 servings
Ingredients:
Amount Ingredient
1 cup Split pigeon peas, soaked
4 cup Water
1/4 tsp Turmeric
2 x Green chiles
1 x 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 tbl Vegetable oil
1 x Bay leaf
1/4 tsp Kalonji seeds
1 cup Onion, finely chopped
1 tbl Ginger, minced
1 tsp Green chile, chopped
1/4 tsp Garam masala
2 tbl Lemon juice
Instructions:
Instructions: 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.

Bengal Region"

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