Masurir Dal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Water,
1 cup: Red lentils,
1/4 tsp: Turmeric,
1/2 tsp: Salt,
1 tsp: Sugar,
2 tbsp: Vegetable oil,
2 each: Bay leaves,
2 each: Dried red chiles,
1/2 tsp: Kalonji seeds,
1 cup: Onion, thinly slivered
1 tsp: Green chile, chopped
1 tsp: Garam masala,
2 tbsp: Lemon juice,
1 tbsp: 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"
Source from luhu.jp
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"
Source from luhu.jp