Masurir Dal
Ingredients
3 cup water
1 cup red lentils
1/4 tsp turmeric
1/2 tsp salt
1 tsp sugar
2 tbsp vegetable oil
2 each bay leaves
2 each dried red chiles
1/2 tsp kalonji seeds
1 cup onion, thinly slivered
1 tsp green chile, chopped
1 tsp garam masala
2 tbsp lemon juice
1 tbsp cilantro, chopped
Preparation
Bring water to a boil over medium heat & add lentils. Add turmeric &
simmer, covered, until the lentils are tender, about 15 minutes. They
are cooked when they easily break when pressed between the thumb &
index finger. Add salt & sugar. In a blender, puree until smooth.
Return to the pan & keep warm.
Heat oil in a skillet over medium-low heat. Fry bay leaves & red
chiles until the chiles darken. Add kalonji seeds & fry a few
seconds more. Add onion & fry until it darkens to a rich brown: do
not allow it to burn. If you have the heat nice & low, this should
take 15 to 18 minutes. Stir constantly. Stir in the green chile &
pour this mixture over the pureed lentils. Simmer for another 2 to 3
minutes.
Remove from the heat. Stir in the garama masala, lemon juice (or
lime if you prefer) & cilantro. Garnish with lemon wedges & serve
immediately.
Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal
Region"
Servings: 4
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