Bengali Masoor Dal
by Tarla Dalal
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A simple, every day dal from the Bengali repertoire, you can whip up masoor dal even when you are in a rush, to serve along with rice or roti.
A dash of the traditional Bengali tempering of panch phoron (mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds) makes this nutritious protein-rich dal irresistibly aromatic and also easier to digest.
- Combine the masoor dal with 3 cups of water in a deep non-stick kadhai and bring to boil.
- Add the turmeric powder, green chilli paste and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the masoor dal is cooked, while stirring occasionally.
- Meanwhile, heat the oil in a small pan and add the panch phoron seeds and red chillies.
- When the seeds crackle, add it to the dal and mix well. Cook on a medium flame for another 1 minute.
- Serve hot.
- Panch phoron seeds is a mix of ½ tsp each of mustard seeds, cumin seeds, fennel seeds, nigella seeds (kalonji) and fenugreek seeds.
Nutrient values (Abbrv) per serving
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