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Monday, 27 October 2014

Lemony Masoor & Moong Dal (Red Lentil & Green Gram Lentil Fry - Bengali Style)

       
           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.









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