Peyaj Mushuri Dal

My favourite Bengali dal, enjoy it on a cold day like a bowl of soup, pair it with some fish and rice or a crispy vegetable, this versatile dal works perfectly anywhere! It has a hint of sweetness from the caramelised onions and a unique flavour from the nigella seeds. Enjoy piping hot on a winter day and pair it with a well deserving afternoon nap.

SERVES:

2-3

INGREDIENTS:

1 cup Split Red Dal (masoor dal)
1 Onion (sliced)
1 tsp Nigella Seeds
3 split Green Chillies
1/2 tsp Turmeric Powder
1 tsp Salt
1 tbsp Oil
1 Gondhoraj Lemon (can replace with Thai Lime or regular lemon)
1 tbsp Coriander Leaves (coarsely chopped)

METHOD:

Wash the dal under running water, until water runs clear. Strain and set aside.

Put oil on medium flame in a pressure cooker and heat.

Sprinkle nigella seeds in hot oil and sizzle.

Add onions and salt. Stir and cook until onions brown and begin to caramelise.

Add the dal, turmeric with 2 cups of water.

Pressure cook for 2 whistles. Turn off flame and let pressure release naturally.

Garnish with chillies, coriander leaves and a drizzle of lemon juice.

Serve over hot rice!

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