Lemony Masoor & Moong Dal (Red Lentil & Split Green Gram Lentil Fry - Bong Style)

 

            This is my take on the traditional Bong style Masoor Dal recipe, but with a twist. I combined it with moong dal and added few kaffir lime leaves for a lemony flavor. I gave a tempering of dry red chili, bay leaf, panch phoron and ginger in mustard oil for an authentic touch. 

           Serve it with hot steamed rice and some aloo bhaja (potato fry) as an accompaniment. A dash of lime will do wonders to this dal. It can also be served with chapattis. In that case, keep the consistency slightly thick. This recipe is nutritious as it contains lot of proteins and there is minimum use of spices. So check out the step by step pictorial recipe to prepare this comfort dish.

  

• 1/4 cup masoor dal (red lentil)
• 1/4 cup moong dal (split green gram), dry roasted
• 1-2 tbsp. mustard oil
• 1 bay leaf
• 1 dry red chili, broken
• 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & kalonji (onion seeds)
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 5-6 kafir lime leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped (opt)

          Pressure cook the masoor, dal, moong dal and the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves and give it a whisk. Keep aside. 

          Heat mustard oil in a pan. Temper with dry red chili. bay leaf and panch phoron. 

          After it stops spluttering, add the ginger and stir fry till light brown. 

          Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

         Bring it to a boil and then simmer for 4-5 minutes on a low flame. 

          When done, switch off the flame and garnish with chopped coriander leaves (opt).

          Serve with either hot steamed rice or as a side dish with Chapatti.  

Pressure cook the masoor, dal, moong dal & the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves & give it a whisk. Keep aside. 

Heat mustard oil in a pan. Temper with dry red chili. bay leaf & panch phoron. 

            After it stops spluttering, add the ginger & stir fry till light brown. 

Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

Bring it to a boil & then simmer for 4-5 minutes on a low flame. When done, switch off the flame & garnish with chopped coriander leaves (opt).

 Serve with either hot steamed rice or as a side dish with Chapatti.