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Saturday, 21 February 2015

Tomato Masoor Dal (Red Lentils & Tomato Curry)

          Here is a simple and a nutritious masoor dal cooked in a Bengali style. It includes in the everyday menu of any Bengali household. I love to have it along with some aloo bhaja (fried potato strips) or some fried papad as an accompaniment. 

          The addition of ghee as a garnish gives it a very good flavour. If had with a dash of lime, gives a very refreshing flavour to this dish. You can also make this dal with or without tomatoes.

  • 1/2 cup masoor dal, soaked for 30 minutes
  • 1 tomato, chopped
  • 1 onion, chopped
  • 1-2 green chilies, slit
  • 2 tbsp. mustard oil
  • 1 tsp. panch phoron powder (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. coriander leaves

          Pressure cook the dal in 1 1/2 cups water for 4-5 whistles. Add salt and turmeric and give it a whisk.

          Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the onions and saute till light brown.

          Now add the chopped tomatoes and continue to saute till well ,mashed up. Add the boiled dal and green chilies.

          Simmer on low flame for 2-3 minutes. Add the coriander leaves and mix well. Serve along with plain steamed rice and some fried potato strips as an accompaniment.

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