This is my version of a typical Bengali style Masoor Dal. There are many versions to this simple homemade recipe. It is sometimes made into a thin gravy and sometimes into a thick gravy. This is the latter version of this Bengali delicacy. It tastes yummy with hot steamed rice and some aloo bhaja (potato fries) on the side. The addition of the raw mustard oil gives this dish a very mustardy flavour and aroma.
- 3/4 cup masoor dal (red lentil), soaked for 30 minutes
- 2 tbsp. mustard oil
- 2 dry red chilies, broken into half
- 1-2 bay leaves
- 1 tsp. kalonji (nigella seeds)
- 2 onion, chopped
- 1 tbsp. ginger, grated
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. raw mustard oil
- 1 tsp. coriander leaves, chopped
Heat oil in a pan and temper with red chilies, bay leaves and kalonji. After it stops sizzling, add the onion and ginger and saute till light brown.
Add the soaked masoor dal, salt and turmeric powder and fry for 2 minutes. Add 1 and 3/4 cup water and the raw mustard oil and pressure cook for 5-6 whistles.
Let it stand for a while. When cool, remove the lid and serve, garnished with coriander leaves. Best had with plain steamed rice.