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.  

Masoor Dal & Palak Soup (Red Lentil & Spinach Soup)

             Masoor Dal & palak Soup is a very light and a refreshing soup prepared with spinach along with tender stems and some soaked red lentils. This combination of masoor dal (red lentil) and spinach in a soup form is not only healthy and nutritious but also yummy and delicious. Loaded with iron, fibre and proteins, it is good for us and is also a one bowl of a light meal, especially at dinner time.

               The spinach stems, especially, contains a lot of nutrients and it gives out a distinctive flavor. This soup is especially good as a diet for the elderly & sick people. So it is ideal to add this healthy soup in your daily menu. 

               It also goes best as a one-pot meal with some garlic bread, bread sticks, bread croutons or some grilled meat. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup masoor dal (red lentils), soaked for 30 minutes
• handful of spinach, washed, drained & chopped
• 1 tbsp. butter
• 2-3 bay leaves
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• salt to taste
• 1/4 tsp. pepper powder or to taste
• pinch of  turmeric powder
• 1/4 tsp. garam masala powder
• 2-3 cups water 
• beaten yoghurt, coriander leaves, fried onion & red chili flakes to garnish

          Heat butter in a cooker and temper with the bay leaves and the cinnamon. Sauté for a few seconds. 

          Then add the garlic and onions. Sauté till they turn translucent.

          Add the soaked masoor dal, spinach, salt, turmeric powder, pepper powder, garam masala powder and water. Pressure cook for 2-3 whistles.

          When cool, discard the bay leaves and the cinnamon and blend into a puree. 

          Just before serving, heat through and serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

Heat butter in a cooker & temper with bay leaves & cinnamon. Sauté for a few seconds. 

       Then add the garlic & onions. Sauté till they turn translucent.

                      Add the soaked masoor dal, 

spinach, salt, turmeric powder, pepper powder, garam masala powder 

                        and water. 

Pressure cook for 2-3 whistles. When cool, discard the bay leaves & the cinnamon & blend into a puree. 

Just before serving, heat through & serve, garnished with beaten yoghurt, fried onion, red chili flakes & coriander leaves.

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 Shorba (Red Lentil Soup)

           Winter calls for some piping hot soup to keep us warm and comforting. So how about this healthy and nutritious Dal Shorba? This particular lentil soup can be prepared with a variety of lentils. So today I chose masoor dal (red lentil) to dish out this amazing protein rich meal as it is my personal favorite. 

          It is a simple no-frills soup that can be served as an appetizer or as a light dinner along with some grilled stuff. You may add any stock instead of water. Either way it simply tastes yummy. So check out the step by step pictorial recipe to prepare this one-pot wonder.      

• 1/2 cup masoor dal (red lentils), soaked for 30 minutes
• 1 tbsp. oats
• 1 tbsp. olive oil
• 1-2 bay leaves
• 1" cinnamon stick
• 1 onion, sliced
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 green chili, chopped
• 1 tomato, chopped
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander leaves to garnish

          Heat oil and temper with bay leaves, cinnamon, onion, ginger, green chili and garlic. Sauté till the onions are translucent. 

          Add the tomatoes and all the dry spices. Stir fry for 2 minutes. Now add the masoor dal and oats. Sauté for 2 minutes more.

          Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. When cool, discard the bay leaves and blend into a puree. 

          Heat through and serve, garnished with coriander leaves.

                     Heat oil & temper with bay leaves, cinnamon, onion, ginger, green chili 
                     and garlic. Sauté till the onions are translucent. 

                       Add the tomatoes & all the dry spices. Stir fry for 2 minutes. 

                        Now add the masoor dal and oats. Sauté for 2 minutes more.

                       Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. 

                        When cool, discard the bay leaves and blend into a puree. 

                                 Heat through and serve, garnished with coriander leaves.

Mong Khasar (Kashmiri Khichdi / Porridge)

          Kashmiri cuisine is known for its unique and aromatic recipes with a lot of stress given to spices like fennel seeds, saffron, whole garam masala and Kashmiri red chilies. Yoghurt, ghee and mustard oil are also widely used. Many may be aware of a few Kashmiri recipes that are very popular, but this particular khichdi is not known to many. So check out the step by step pictorial recipe to prepare it.

            I came across this recipe called "Mong Khasar" in one of the cookery shows and so decided to give it a try. This is a vegetarian version which turned out simply yummy. Rice, red lentils and green gram with skin being the main ingredients. You can relish it with raita, pickles or any side dish.

• 1/2 cup rice
• 1/4 cup red lentil (masoor dal)
• 1/4 cup split green gram lentil with skin (chilkewali moong dal)
• 2-3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. fennel powder
• 1-2 green chilies
• 1 tsp. sugar
• 1 tsp. butter / ghee
• 1/2 tsp. garam masala powder
• 1 tsp. dry mint leaves, crushed
• 1-2 tbsp. coriander leaves, chopped

          Soak the rice and lentils for an hour. Drain and keep aside. Heat oil in a pan / kadai. Temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onions and fry till light brown. Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder and fennel powder. 

          Mix everything well and sauté for a minute. Add the soaked lentils, green chilies, sugar and salt. Give it a stir and continue to fry for 2 minutes.

          Add 4 cups water and bring it to a boil. Cover and simmer on a medium flame. Keep stirring from time to time and cook till soft and the water has almost evaporated.

         Add the butter / ghee, garam masala powder, mint powder and coriander leaves. Give it a stir and switch off the flame. 

          Serve along with raita and any side dish for a simple and healthy meal.

                                 Soak rice & lentils for an hour. Drain & keep aside. 

                   Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamoms 
                   and cloves. Sauté for a few seconds.

                                 Add onions & fry till light brown. 

                   Add ginger-garlic paste, turmeric powder, red chili powder, coriander 
                   powder, cumin powder & fennel powder. Mix well & sauté for a min. 

                     Add soaked lentils, green chilies, sugar & salt. Give it a stir & fry for
                     2 minutes.

                  Add 3-4 cups water & bring to a boil. Cover & simmer on a medium 
                  flame. Keep stirring from time to time & cook till soft & till water has 
                  almost evaporated.

                  Add butter / ghee, garam masala powder, mint powder & coriander 
                  leaves. Give it a stir & switch off the flame. 

                  Serve along with raita & any side dish for a simple & healthy meal.