Dal Sukhno/ Dried Masur Dal

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I have found that Masur dal post on my blog has become the most popular post. In most Bengali households masur or red lentil is the most important of all pulses served. Whenever there is some left out masur dal in the refrigerator my mom always makes the Sukhno dal (Bengali for dried pulses), though it can be prepared with fresh masur dal also. It is a best accompaniment of warm rice served at first of the meal. This preparation had been one of my favorite dishes in lunch. Its simple to cook and absolutely yummy.

Ingredients:

Masur dal (Red lentil): ½ cup

Onions (Peyaj): 2 medium sizes

Turmeric powder (Halud guro): ½ teaspoon

Green chili (Kancha lanka): 2

Mustard oil (Sarser tel): 2 tablespoon

Salt to taste and 3 cups of water

Preparation:

• Wash the masur dal well and cook as instructed here
• Simmer the dal for further 5 -6 minutes so that the dal gets absolutely dried up
• Serve with freshly chopped onions and mustard oil

My tip: While simmering the dal to dry, constantly stir it so that it doesn’t get stick to the bottom of the vessel.

You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader

Masur Dal/Red Lentil Recipe

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Legumes are a very important part of our meals. In my family, I have seen my mom cook dal for every meal. Be it an accompaniment for paratha, roti or rice, dal is always there. Among the all types of legumes found in the market, the one that is very popular in my family is the masyr dal, that too it is cooked in a very simple but special way. It tastes so good.

Masur dal is a lentil which is also a part of the  legume family. Lentils have a very high percentage of  proteins, and also essential amino acids like isoleucine and lysine. But, they lack in the other two essential amino acids, viz.,  methionine and cystine. Iron which is an important source of nutrition is present in high quantities in lentils and is adviced for pregnant ladies, adolescents or those who suffere from iron deficiency.

Serves 4

Ingredients:

Red lentil (Masur dal): 1 small bowl

Onion (Peyaj): 1 small, finely chopped

Green chili (Kancha Lanka) : 1 or 2, chopped

Turmeric powder (Halud guro): ¼ teaspoon

Mustard oil (Sarser tel): 1 teapoon

Water : 2 cups

Salt to taste

Preparation:

•·        In a pan pour in the water and masur dal with the salt and put to boil

• Let it boil for 10 to 12 minutes, add water if necessary
• Heat the oil in a wok and sauté the onions
• Pour in the now boiled dal
• Add turmeric powder and green chilies and stir so that the turmeric powder gets mixed well
• Bring to boil and let it remain for 2 to 3 minutes, then take out of flame

Masur dal tastes good with naything, so just try it with anything you want. Check for more updates here, till then .Happy Cooking and Happy Eating.

I am sending this post as a second entry to My Legume Love Affair, Seventh Helping! hosted by Srivalli, the event actually is the brain child of Well-Seasoned Cook Susan.

Also sending the recipe to Sara for her Weekend Cookbook Challenge: 36

The post on way to the FIC-January event hosted by Sunshinemom, the color of the event being Yellow this month.

Also sending it to Ramki’s  “Recipes for the rest of us” .

My fiancee is in love with this dal, he just licks his fingers whenever I cook it, so here it goes for the lovely event, Just for you hosted by Alka.

You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader

Roadside Tadka

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

Preparation:

• Soak the mugh dal for about an hour.
• Pressure cook for at 2 to 3 whistles.
• Drain the excess water out of the dal and keep aside.
• Cut the onions in square pieces, and the chilies into small ringlets.
• Heat the oil in a shallow wok.
• As the oil gets heated throw in the onions to sauté along with the garlic.
• As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
• Add the mugh dal, turmeric powder, salt and toss well.
• Add little water if necessary and in between mash the dal properly.
• Now add the Kasturi Methi to the preparation and mix well.
• Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
• Take it out of flame as it gets dried up.

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader