Follow these steps for perfect results
Masoor Dal (Lentils)
washed
Green Peas
Onion
finely chopped
Tomato
finely chopped
Ginger
grated
Garlic
grated
Green Chilli
cut
Turmeric Powder
Salt
to taste
Mustard Seeds
Fenugreek Seeds
Cumin Seeds
Aniseed
Kalonji Seeds
Garam Masala Powder
Mustard Oil
Asafetida (Hing)
Wash the lentils.
Combine lentils, tomatoes, onions, ginger, garlic and 1.5 cups of water in a pressure cooker.
Pressure cook for 3 whistles and let the pressure release naturally.
Mash the lentils lightly.
Heat mustard oil in a pan.
Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and kalonji.
Add green chilies and sauté for 2 minutes.
Add asafetida and green peas, cook for 2 more minutes.
Add mashed lentils, garam masala, and salt.
Mix well and cook for 3-4 minutes.
Garnish with fresh coriander leaves.
Serve hot with rice and brinjal bhaja.
Expert advice for the best results
Soaking the lentils for 30 minutes before cooking can reduce cooking time.
Adjust the amount of green chilies to your spice preference.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a bowl, garnished with fresh coriander and a dollop of ghee (optional).
Serve with rice and brinjal bhaja.
Serve with roti or naan bread.
Something slightly fruity to balance the spice.
Discover the story behind this recipe
A staple dish in Bengali cuisine, often enjoyed for lunch or dinner.
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