This is a traditional Bengali Dal recipe with a twist. Usually it is prepared only with masoor dal, but I combined moong dal too and made it thicker so that it goes well as a side dish with chapattis or naan. The tempering of panch phoron and the addition of kafir lime leaves gives a very good aroma and flavour to the dal.
- 1/2 cup masoor dal (red lentil)
- 1/2 cup moong dal (split green gram)
- 2 tbsp. oil
- 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & kalonji (onion seeds)
- 1 onion, chopped
- 1 tsp. ginger, grated
- 2 green / red chilies, slit
- 5-6 kafir lime leaves
- salt to taste
- 1/2 tsp. turmeric powder
Pressure cook the masoor dal, moong dal and the kafir lime leaves in 2 cups water for 3-4 whistles. Discard the lime leaves and blend well. Keep aside.
Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the onions and saute till light brown.
Then add the ginger and fry for a few seconds. Add the boiled dal, salt, turmeric powder and green chilies. Simmer on low flame for 2-3 minutes. Serve either with rice or as a side dish with any Indian bread.