Bengali Kalai Dal with Jeera

[sankarson]

Bengali Kalai Dal with Jeera

Serves 3 as Main Dish.

This recipe is very similar to the recipe for Bengali Kalai Dal with Mouri. The only difference in the ingredients is Jeera (cumin) instead of Mouri (fennel). However, the method of preparation is a little different, and the resutant dal has a distinctly different flavor.

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For the dal

• 1 c Kalai (urad) dal
  
• 3 c water
  

For the tempering

• 1 tsp grated fresh ginger
  
• 1 tsp cumin seeds (jeera)
  
• 1 bay leaf
  
• 1 dried red chilly
  
• 2 T ghee (or cooking oil)
  
• salt to taste
  

Soak the dal in some warm water for 15 min or so, then drain.

Boil the dal in water (1 cup to three cups of water) till moderately soft (about 20 min). It should be soft but not completely mushy. Mash the dal lightly, making a thick soupy mixture with bits of whole dal.

In a pan or karahi, heat oil till nearly smoking and add bay leaf and dried red chilly. Then add the jeera seeds. These should crackle and release a distinctive aroma immediately. Then add the grated ginger, stir quickly and pour into the dal. Add salt to taste.

Keywords: Main Dish, Easy, Vegan, Indian, Beans

( RG1300 )