Masurir dal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 1 | cup | Red lentils |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Vegetable oil |
| 2 | eaches | Bay leaves |
| 2 | eaches | Dried red chiles |
| ½ | teaspoon | Kalonji seeds |
| 1 | cup | Onion, thinly slivered |
| 1 | teaspoon | Green chile, chopped |
| 1 | teaspoon | Garam masala |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Cilantro, chopped |
Directions
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"
* CROSSPOSTED Submitted By INTERCOOK On 10-19-95