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Title :: Masoor Dal
Author :: jyotirmoy
Category :: Veg
Ingredients ::
- 250 grams Masoor dal
- 125 grams Oil
- 1/2 teaspoon Turmeric paste
- 1 teaspoon Chilli paste
- 1 large Sliced onions
- 10-12 small Pearl onions
- 1 tablespoon Ghee
- 1 teaspoon Garam masala
- Salt (As per taste)
This again a typical Bengali preparation, easy to make.
Soak dal in water for half an hour. Drain. Then wash dal thoroughly in several changes of water. Spread dal thinly over a large thali or plate and leave until half-dry.
In a karai or pan heat the oil. Add the sliced onions and fry till lightly browned. Add turmeric and chilli paste. Fry for a few minutes and then add dal. Stir well.
Fry the dal over a medium fire stirring continually. When dal begins to change colour, add the pearl onions and continue frying. Keep handy approximately 2 cups water and sprinkle a very little at a time over the dal so that it does not catch at the bottom of the pan. Add salt and sugar to taste.
Continue frying the dal, sprinkling water a little at a time, as required, so that finally the dal is cooked but still remains whole and there is practically no gravy. The dal is done when it mashes easily between a finger and thumb. Remove from fire.
In a dekchi heat the ghee and then add the garam masala. As soon as the garam masala stops spluttering, pour over dal, stirring thoroughly. Reheat over a very gentle fire,if necessary.
Serves : 6 Time : 25 mins..
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