My friends love my dals. This is one thing that I learnt from my mom-in-law. I am married into a Bengali family so learnt a lot of bangali food. She made some awesome dals. My in-laws are from East Bengal and so their cooking style is a bit different. Here is the all time favorite Masoor Dal ( pinkish split lentils) in Bengali style. My measurements are simple and so no grams and ounces etc here.
Masoor Dal.
3- fistfuls of Masoor Dal or split lentils
2- Green Chillies slit lengthwise/ whole
2 - Dry Red Chillies
1/2 tsp of Mustard seeds
1- small onion thinly sliced lengthwise
1 tsp- turmeric powder
1.5 - tbsp oil
Salt to taste.
Method
Wash and cook the dal. The water level should about 3 cms above the dal. This one cooks easily. If you are using small pressure cooker. Take two whistles and lower the flame for 5 mins and turn the gas off. I like to keep a little grainy texture to the dal. The problem with masoor or mung dal is it becomes a bit lumpy if over cooked. So don't overcook in cooker.
In a separate kadhai( pan). heat the oil. Put the dried red chillies, let them smoke a bit. Add mustard seeds. When they crackle. Add onion slices. Saute till they turn soft. don't let it burn. Add the boiled masoor dal. Add turmeric powder and salt to taste. You can add a little water if you want to dilute the consistency. Put green chllies. I prefer putting whole one without slitting. This lends a very nice flavour to the dal. Let it simmer for 10 mins. Add finely chopped coriander. Cook for 2 minutes more and your wonderful dal is ready!
Serve it hot boiled rice and enjoy the wholesome dal rice from Bengal.
Masoor Dal.
3- fistfuls of Masoor Dal or split lentils
2- Green Chillies slit lengthwise/ whole
2 - Dry Red Chillies
1/2 tsp of Mustard seeds
1- small onion thinly sliced lengthwise
1 tsp- turmeric powder
1.5 - tbsp oil
Salt to taste.
Method
Wash and cook the dal. The water level should about 3 cms above the dal. This one cooks easily. If you are using small pressure cooker. Take two whistles and lower the flame for 5 mins and turn the gas off. I like to keep a little grainy texture to the dal. The problem with masoor or mung dal is it becomes a bit lumpy if over cooked. So don't overcook in cooker.
In a separate kadhai( pan). heat the oil. Put the dried red chillies, let them smoke a bit. Add mustard seeds. When they crackle. Add onion slices. Saute till they turn soft. don't let it burn. Add the boiled masoor dal. Add turmeric powder and salt to taste. You can add a little water if you want to dilute the consistency. Put green chllies. I prefer putting whole one without slitting. This lends a very nice flavour to the dal. Let it simmer for 10 mins. Add finely chopped coriander. Cook for 2 minutes more and your wonderful dal is ready!
Serve it hot boiled rice and enjoy the wholesome dal rice from Bengal.
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