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Wednesday, 30 September 2015

Masoor Dal with Mixed Veggies (Red Lentil Curry)


          This is a wholesome and a nutritious recipe that has both lentils and mixed veggies. I prepared in a Bengali style by tempering it with panch phoron and whole garam masala. Masoor Dal (Red Lentils) is a common dal preferred in most of the Bengali homes. So I try to prepare it in various ways. 

          This is best relished with plain streamed rice, accompanied by either aloo bhaja (fried potato strips), begun bhaja (fried eggplants) or just fried or roasted papads. This is a "no onion-no garlic" dal recipe, so it can be well incorporated in those fasting days. 

           I just added ginger, which if preferred can also be omitted. But make sure to add some ghee and coriander leaves to the end product to enhance the flavour. It can also be served to young kids along with some mashed brown rice for a well balanced meal.





  • 1/2 cup masoor dal (red lentils), soaked for an hour
  • 1 cup mixed veggies (pumpkin, bottlegourd, green papaya, raddish, etc), chopped
  • 1/4 cup green peas
  • 1 tbsp. mustard oil
  • 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella seeds)
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. ginger, finely chopped
  • 2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1-2 tbsp. coriander leaves, chopped
  • 1 tsp. ghee (clarified butter)





          Boil dal along with the chopped veggies and green peas in 1 1/2 cups water for 2-3 whistles. Heat oil in a pan and temper with panch phoron, cinnamon, cardamoms and cloves.

          Saute till it stops spluttering. Then add the ginger and green chilies. Fry for a few seconds. Add in the boiled dal, salt and turmeric powder.

          Simmer on low to med. heat for 2-3 minutes. Add coriander leaves and ghee. Give it a stir and serve, garnished with more coriander leaves.





                          Boil the dal, chopped veggies and green peas in 1 1/2 cups water
                          for 2-3 whistles.




                        Heat oil in a pan and temper with panch phoron, cinnamon, cardamoms
                        and cloves.



                         Add the ginger and green chilies. Saute for a few seconds.



                            Add the boiled dal, salt and turmeric powder. Simmer for 2-3 minutes.


 

                           Add the coriander leaves and ghee. Combine well and serve.










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