Masoor Dal (Red lentils - Bengali Style)

          This dal happens to be one of my favorite recipe. I relish having it with steamed rice and some aloo bhaja (fried potato strips) on the side. It is nutritious as it contains lot of proteins and there is minimum use of spices. Have it with a dash of lime juice or a tsp. of ghee for added flavor.
          

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

          Boil the dal in 1 & 1/2  cups water for 3-4 whistles or till soft and mushy. Blend and keep aside. Heat oil in a pan and temper with panch phoron.

          After it stops spluttering, sauté the onions till light brown. Add the boiled dal, green chilies, salt and turmeric powder.

           Simmer on a low flame for 2-3 minutes. Garnish with coriander leaves and serve with hot steamed rice.