Usually Masoor Dal (Red Lentils) and Chana Dal (Bengal Gram) are cooked separately. But in this recipe, I combined both the lentils to come up with this innovative Bengali cum Punjabi style lentil curry. And the end product was just amazing and yummy. I gave a tempering of panch phoron and garnished with mint leaves. A tsp. of ghee added to the extra flavour. The consistency should be slightly on the thicker side as it tastes good if served with tandoori roti or naan.
- 1/4 cup masoor dal (red lentils)
- 1/4 cup chana dal (bengal gram)
- 2 tbsp. oil
- 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek and nigella (kalonji) seeds)
- 1 tsp. ginger, finely chopped
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- 2 green chillies, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. ghee
- few mint leaves to garnish
Boil both the dals together in 1 cup water till soft and mushy. Blend and keep aside. Heat oil and temper with panch phoron.
After it stops spluttering, add the onion, garlic, ginger and green chilies. Sauté till light brown.
Add the boiled dal, salt, turmeric powder and simmer on low heat for 2-3 minutes. Add more water according to the consistency desired.
When done, add the ghee and mix well. Serve, garnished with mint leaves.
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