Masoor Dal Chorchori (Red Lentil Curry - Bong style)

 

           This is my version of a typical Bengali style Masoor Dal Chorchori. It can also be called Masoor Dal Bharta. There are many versions to this simple homemade recipe. It is sometimes made into a thin gravy and sometimes into a thick gravy. This is the latter version of this Bengali delicacy. 

           It tastes yummy with hot steamed rice and chapatti. The addition of some raw mustard oil gives this dish a nice mustardy flavour and aroma. So check out the step by step pictorial recipe to prepare this simple Bong delicacy.

Ingredients - 

• 1 cup masoor dal (red lentils), washed well, drained & soaked overnight
• 1 potato, sliced lengthwise
• 2-3 green chilies, chopped
• 1 tomato, sliced lengthwise
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/2 cup water

Tempering - 

• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. nigella seeds
• 1/2 tsp. Radhuni / wild celery seeds (opt)
• 1 tsp. garlic, chopped
• 1 onion, chopped

Garnish - 

1 tbsp. coriander leaves, chopped

1 tsp. mustard oil

          In a kadai / Pan, transfer the soaked masoor dal. To it add rest of the ingredients and cook, covered on a low flame till done. 

           Stir at intervals so that it does not stick to the bottom. If necessary, add some hot water. When done, switch off the flame and give a gentle mix. 

          For the tempering - Heat oil in a tadka pan and sauté the nigella seeds, radhuni and dry red chilies. 

          Then add the garlic and sauté till it changes colour. Now add the  onion and stir fry till light brown. 

          Switch off the flame and pour this tempering over the prepared Dal Chorchori. 

          Garnish with fresh coriander leaves and a drizzle of some mustard oil. Serve with hot steamed rice or chapatti. 

                      In a kadai / Pan, transfer the soaked masoor dal.

                         To it add rest of the ingredients.

Cook, covered on a low flame till done. Stir at intervals so that it does not stick to the bottom. If necessary, add some hot water. 

              When done, switch off the flame & give a gentle mix. 

Heat oil in a tadka pan & sauté the nigella seeds, radhuni & dry red chilies. 

                   Then add the garlic & sauté till it changes colour. 

                   Now add the  onion & stir fry till light brown. 

Switch off the flame & pour this tempering over the prepared Dal Chorchori. 

     Garnish with fresh coriander leaves & a drizzle of some mustard oil. 

                 Serve with hot steamed rice or chapatti. 

Masoor Dal Chorchori (Red Lentil Curry - Bengali Style)

       
         This is my version of a typical Bengali style Masoor Dal. There are many versions to this simple homemade recipe. It is sometimes made into a thin gravy and sometimes into a thick gravy. This is the latter version of this Bengali delicacy. It tastes yummy with hot steamed rice and some aloo bhaja (potato fries) on the side. The addition of some raw mustard oil gives this dish a very mustardy flavour and aroma.

• 3/4 cup Masoor dal (red lentil), soaked for 30 minutes
• 2 tbsp. mustard oil
• 2 dry red chilies, broken into half
• 1-2 bay leaves
• 1 tsp. kalonji (nigella seeds)
• 2 onion, chopped
• 1 tbsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. raw mustard oil
• 1 tsp. coriander leaves, chopped

          Heat oil in a pan and temper with red chilies, bay leaves and kalonji. After it stops sizzling, add the onion and ginger and sauté till light brown.

          Add the soaked masoor dal, salt and turmeric powder and fry for 2 minutes. Add 1 and 3/4 cup water and the raw mustard oil and pressure cook for 5-6 whistles.

          Let it stand for a while. When cool, remove the lid and serve, garnished with coriander leaves. Best had with hot steamed rice.