Here is a simple and a nutritious Tomato 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 this lentil curry a very good flavor. If had with a dash of lime, gives a very refreshing touch to this dish. You can also make this dal with or without tomatoes. So check out the step by step pictorial recipe to prepare this regional dish.
- 1/3 cup masoor dal (Red Lentils), soaked for 30 minutes
- 2 tbsp. mustard oil
- 2 dry red chilies
- 1/2 tsp. mustard seeds
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. ghee
- 2 tbsp. coriander leaves, chopped
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 mustard seeds and dry red chilies. Allow it to splutter.
Add the onion and sauté till light brown.
Now add the chopped tomatoes and sauté till it is mashed up.
Now add the chopped tomatoes and sauté till it is mashed up.
Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes.
When done, add coriander leaves and ghee. Mix well.
Serve with hot steamed rice and papad / fried potato strips as an accompaniment for a great comfort meal.
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 & temper with mustard seeds & dry red chilies. Allow it to splutter.
Add the onion and sauté till light brown.
Now add the chopped tomatoes & sauté till it is mashed up.
Add the boiled dal & green chilies. Simmer on a low flame for 2-3 minutes.
When done, add coriander leaves
and ghee. Mix well.
Serve with hot steamed rice & papad / fried potato strips as an accompaniment for a great comfort meal.
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