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Tuesday, 26 August 2014

Masoor Dal (Red lentils - Bengali Style)


          This dal happens to be one of my favourite recipe. I relish having it with plain steamed rice and some aloo bhaja (fried potato strips) on the side. It is nutritious as it contains lot of proteins and there is minimum use of spices. Have it with a dash of lime juice or a tsp. of ghee for added flavour.
          




  • 1/2 cup masoor dal (red lentil)
  • 1 onion, chopped
  • 2 green chilies, slit
  • 1 tbsp. oil
  • 1/2 tsp. panch phoron (equal quantity of fennel, mustard, fenugreek, cumin and nigela (kalonji) seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander leaves. chopped


          Boil the dal in 1 1/2  cups water for 3-4 whistles till soft and mushy. Blend and keep aside. Heat oil in a pan and temper with panch phoron.

          After it stops spluttering, saute the onions till light brown. Add the boiled dal, green chilies, salt and turmeric powder and simmer on low flame for 2-3 minutes. Serve hot with steamed rice, garnished with coriander leaves.










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