Ingredients :
1 c Split pigeon peas, soaked
4 c Water
1/4 ts Turmeric
2 to 3 Green chiles
1 ea Wedge lemon, seeded
1tsp jeera, ground
1 ts Coriander, ground
Salt to taste
1/2 ts Sugar
1 c Butternut squash, peeled & -- cubed*
3/4 c Green beans, cut into 2" -- pieces
2 tb Vegetable oil
1 tej patta
1/4 ts Kalonji seeds
1 c Onion, finely chopped
1 tb Ginger, minced
1 ts Green chile, chopped
1/4 ts Garam masala
2 tb Lemon juice
Ghee, optional

Method:
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 tej patta & 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.