Recipe - Bengal Red Lentils With Spices

FOR COOKING THE DAL
1 One half cup Red lentils (masar dal)
6 Hot green chilies
One half teaspoon Turmeric
4 One half cup Water
1 One half teaspoon Salt; or to taste

FOR FLAVORING THE DAL
4 tablespoon Usli ghee or light vegetable
oil
1 cup Minced onion
1 tablespoon Grated or crushed ginger
1 cup Finely chopped tomatoes

FOR THE SPICEPERFUMED BUTTE
2 tablespoon Usli ghee or light vegetable
oil
1 tablespoon 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 teaspoon Minced garlic (optional)

Bengal Red Lentils with Spices (Bengali Masar Dal) From Classic Indian
Vegetarian and Grain Cooking, Julie Sahni

1. 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.

2. While the lentils are cooking heat the usli ghee in a large frying pan
over mediumhigh 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.

3. Blend the fried oniontomato 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
spiceperfumed butter.

4. Measure the spices and place them right next to the stove in separate
piles. Heat the usli ghee in a small frying pan over mediumhigh 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
(1520 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.

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