Bengali Masoor Dal

[sankarson]

Bengali Masoor Dal

Serves 3 as Main Dish.

Masoor dal made this way is one of my favorite daily dishes. There's nothing gourmet about this simple homecooking, but the flavor and aromas are wonderful. What is 'Bengali' about this is the absence of onions or garlic - those were considered impassioning foods and not put into vegetarian dishes in Bengal.

The trick to this recipe is to cook the dals just under mushy. They must be all done, but still whole and distinct. Mushy tastes fine but loses texture which throws of the fine balance that such a simple dish must have. Also, the lime and the cilantro are not garnish here - dont try it without them.

Chillies are optional in this dish. It is traditionally eaten with rice and sides of fries and spicy mango pickle.

• 
  

For the dal

• 1 c Masoor dal
  
• 3 c Water
  
• For the tempering
  
• 1 tsp Kalonji or Nigella seeds
  
• 1 T chopped fresh coriander (cilantro)
  
• 2 T cooking oil
  
• 1 squeeze of lime
  
• 1 green or bird chillies, slit
  
• salt to taste
  

Boil the dal in three times the volume of water till the dal is just done. The dal should have no bite but remain distinct, not turn mushy.

In a seperate wok or saucepan, heat the oil till nearly smoking. Put the kalonji in the hot oil, and let it sputter as the aroma of the spice is released. Then add the dal and mix well but slowly so as not to mash the grains. Add salt to taste, toss in the chillies and coriander, then add a generous squeeze of lime just before serving. Serve hot with rice, mango pickle and shoestring fries.

Keywords: Beans, Vegan, Easy, Indian

( RG1297 )