Ingredients
Soaked split pigeon peas (1c), ghee (optional), lemon juice (2tbsp), garam masala (1/4tsp), chopped green chile (1tsp), minced ginger (1tbsp), finely chopped onion (1c), kalongi seeds (1/4tsp), bay leaf (1 each), vegetable oil (2tbsp), green beans, cut into pieces (3/4c), butternut squash, peeled and cubed (1c), sugar (1/2tsp), salt (1/2tsp), ground coriander 91tsp), ground cumin (1tsp), seeded wedge lemon (1each), green chilies (2), turmeric (1/4tsp), water (4c).
Soaked split pigeon peas (1c), ghee (optional), lemon juice (2tbsp), garam masala (1/4tsp), chopped green chile (1tsp), minced ginger (1tbsp), finely chopped onion (1c), kalongi seeds (1/4tsp), bay leaf (1 each), vegetable oil (2tbsp), green beans, cut into pieces (3/4c), butternut squash, peeled and cubed (1c), sugar (1/2tsp), salt (1/2tsp), ground coriander 91tsp), ground cumin (1tsp), seeded wedge lemon (1each), green chilies (2), turmeric (1/4tsp), water (4c).
Method of preparation:-
Take water and keep it to boil and then mix dal in it. Add whole chilies, turmeric and lemon wedge in it. Cover the pan and keep it to cook for about 20 minutes. Add sugar and squash, salt, coriander and cumin in it. Again keep it to simmer for about 5 minutes. Add green beans in it and keep them to simmer for about 15 minutes or until they get soft. Take a frying pan, heat oil in it and then fry kalongi and bay leaf for few seconds. Add onions and fry them until they turn brown in color. Add chopped chile and ginger and mix it well. Now pour the dal in it and keep it to simmer for about 2 to 3 minutes. Take off the pan from heat and garam masala in it. Cover the pan and keep it for few minutes. Take out the lemon wedge from it. Mix ghee and juice in it. Decorate it with chopped cilantro and serve it.
Take water and keep it to boil and then mix dal in it. Add whole chilies, turmeric and lemon wedge in it. Cover the pan and keep it to cook for about 20 minutes. Add sugar and squash, salt, coriander and cumin in it. Again keep it to simmer for about 5 minutes. Add green beans in it and keep them to simmer for about 15 minutes or until they get soft. Take a frying pan, heat oil in it and then fry kalongi and bay leaf for few seconds. Add onions and fry them until they turn brown in color. Add chopped chile and ginger and mix it well. Now pour the dal in it and keep it to simmer for about 2 to 3 minutes. Take off the pan from heat and garam masala in it. Cover the pan and keep it for few minutes. Take out the lemon wedge from it. Mix ghee and juice in it. Decorate it with chopped cilantro and serve it.
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