Bengali Masoor Dal
Bengali style red lentils / masoor dal with panch phoron tadka
Ingredients
- 1 cup masoor dal / red lentil
- 1 medium onion chopped
- 1 inch ginger piece grated
- 3-4 green chillies finely chopped
- 1 large tomato chopped
- ¼ tsp turmeric powder
- Salt to taste
- 4-5 sprigs of coriander leaves
- Half a lemon
To temper
- 2 tsp ghee
- 2 tsp panch phoron
- ¼ tsp asafoetida / hing
- 2 dried red chillies halved
Instructions
- Wash the dal well and add 2 cups of water. Pressure cook the dal with turmeric powder for 2-3 whistles or until soft and mushy.
- Mash the dal well and set aside.
- Heat ghee and add the panch phoron masala. Once it starts popping and gives out good aroma, add the asafoetida, red chillies and fry for few seconds.
- Add the chopped onions and fry till they become soft. Then add green chillies, ginger and fry for another 2-3 minutes.
- Add the tomatoes and fry for 4-5 minutes. Then add the dal, salt and 2-3 cups of water. Mix everything well and bring to boil.
- Cook the dal for another 3-4 minutes or till it reaches the required consistency. Add lemon juice and garnish with coriander leaves.
Notes
- If you prefer a thinner dal, add more water and adjust the consistency.
- Adjust the amount of green chillies according to your spice level.