Bengal Red Lentils With Spices
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Bengali | Vegetable | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Red lentils, masar dal |
| 6 | Hot green chilies | |
| 1/2 | t | Turmeric |
| 4 1/2 | c | Water |
| 1 1/2 | t | Salt, or to taste |
| 4 | T | Usli ghee or light vegetable |
| oil | ||
| 1 | c | Minced onion |
| 1 | T | Grated or crushed ginger |
| 1 | c | Finely chopped tomatoes |
| 2 | T | Usli ghee or light vegetable |
| oil | ||
| 1 | T | Panch phoron mix, equal |
| quantities of cumin seed | ||
| fennel seed brown | ||
| mustard | ||
| seed fenugreek seed and | ||
| black onion seed | ||
| 4 | Bay leaves | |
| 4 | Dry red chili pods | |
| 2 | t | Minced garlic, optional |
INSTRUCTIONS
Bengal Red Lentils with Spices (Bengali Masar Dal) From Classic Indian Vegetarian and Grain Cooking, Julie Sahni Pick, clean, wash and cook the dal using the red lentils, chilies, turmeric, salt and water. Put the ingredients in a deep pot; bring to boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft. While the lentils are cooking heat the usli ghee in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir frequently to prevent sticking and burning. Blend the fried onion-tomato paste and salt to taste into the dal; continue cooking for an additional 10 to 15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter. Measure the spices and place them right next to the stove in separate piles. Heat the usli ghee in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spaterring and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 968.3mg
Potassium: 193.6mg
Carbohydrates: 7.1g
Fiber: 1.4g
Sugar: 3.2g
Protein: 1.1g