Daal

The most basic curry of Bengal is Daal. Gorom Bhat(steaming hot rice) Daal and Alu bhate is an all time favourite of any Bengali all over the world.

• Servings: 4-5
• Time: 30 mins
• Difficulty: easy
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Ingredients

1. 1 cup Masoor Daal
2. 1 medium sized Onion
3. 1 medium sized Tomato
4. 2 – 3 slitted Green Chillies
5. 1 teaspoon Turmeric powder
6. Salt to taste

For Tempering :

1. 2 teaspoon oil
2. 1/8 teaspoon Fenugreek Seeds
3. 1/8 teaspoon Mustard Seeds
4. 1/8 teaspoon Cumin Seeds
5. 1/8 teaspoon Fennel seeds
6. 1/8 teaspoon Black Cumin seeds
7. 2 – 3 dry red chilly broken

Method :

1. Prick and wash Masoor Daal.
2. In a pressure cooker, add the washed Daal, Onion, Tomato, Green Chilly and salt. Pressure cook for 10 minutes.
3. In a pan, heat oil and add the tempering items. When a nice aroma comes, add the boiled Daal into it. Add turmeric powder into it and let it come to a boil.
4. Then simmer and cook for another 5 minutes. Daal is ready.
5. Serve with Steaming rice or chappathi.

Note:

1. The tempering ingredients are called “Paanch Phoron” in Bengal. It is easily available there but not so in all other parts of India.
2. You can add chopped Coriander Leaves, according to your taste. That can be done after you switch off the gas.