Bengali Masoor Dal
Dal is one of my favourite things and I'm on a lifelong search for the perfect dal.. Creamy, garlicky... argh. This one comes close :) This recipe is thanks to Romain from Glebe Kitchen
Ingredients
- 3 cups water
- 1 tsp panch phoran - bengali whole spice mix
- 1/2 tsp brown mustard seeds
- 1 tsp paprika - optional for colour
- 1 cup diced onions
- 1 Tbsp garlic ginger paste - so much better when you make it yourself
- 1-2 green finger hot chiles seeded and minced
- 2 medium tomatoes coarsely chopped
- 3 Tbsp vegetable oil
- 1 tsp salt plus more to taste
- 1 cup masoor dal - split red lentils (rinsed)
Method
- Combine the water with the lentils in a large pot.
- Bring the water and lentils to a boil, uncovered and then reduce heat to low, cover and simmer until the lentils completely lose their shape. This takes about 40 minutes.
- While the lentils cook, heat 3 tbsp oil in a frying pan over medium heat. Add the mustard seeds and panch phoran and wait for them to start to crackle. This takes 20-30 seconds.
- Add the onions and minced green chili; reduce heat to medium low and cook until the onions soften and turn translucent. This takes about 8-10 minutes. I like them to start to turn slightly golden (caramelise) so that you get that happy fried flavour in the resulting dal.
- Increase the heat to medium and add the garlic ginger paste. Stir into the onion chili mixture and cook for about a minute.
- Add the paprika and 1 tsp salt. Stir to mix evenly and cook another minute or so.
- Add the tomatoes and cook, stirring frequently, until the tomatoes soften. You know you are done when the skin starts to come off the tomato.
- Fold the tomato mixture into the lentils. Stir to combine. Taste and adjust the salt. You will probably need another 1/2 tsp or so. Creep up on it, adding a bit at a time. You can add salt. You cannot take it away.