Masoor dal 1 cup
Garlic clove (chopped) 2
Cumin seed 1tsp
Turmeric powder ½ tsp
Mustard oil 2 tsp
Red chili 1
Bay leaf 1
Green chili 3
Salt to taste
Wash masoor dal properly.
Take the washed dal in a pan and add 3 cups of water.
Cut the green chilies along the length and put it in the pan along with the dal and water ( If you prefer less fire remove the seeds).
Add turmeric powder.
Put it on a low flame and cook till the dal become tender. (Don’t put the lid otherwise it might spill over). Masoor dal cooks, very fast and overcooking might destroy its taste.
Add salt to taste.
Remove the pan from the flame.
Take another pan and put it on medium flame.
Add oil and heat till smoke starts coming.
Lower the flame and immediately add garlic cloves, red chili, bay leaf and cumin seeds.
Stir for a few seconds and add the cooked dal immediately.
Cook for another 2 minutes on high flame.
Serve with rice and (Aloo bhaja) potato fry or brinjal (eggplant) fry (Baigan Bhaja).
Notes and Instructions
Recipe from Kusum Mainthia, Dining for Women member
This pink colored pulse is the most common item for Bengalis. Masoor Dal is a must when you are making a major meal in Bengal. It is very healthy- easy to prepare and easy to digest.