Red Lentils with Spices – Bengali Masar Dal

Sort out the lentils, rinse them and make them together with the green chilies, kurkuka and water according to the basic recipe.

While lentils are making, heat ghee in a large frying pan. Pour in onions and roast until golden brown, stirring throughout (about 10 min). Add ginger and tomatoes and continue to fry until tomatoes are cooked.

The contents of the frying pan should be viscous (about 8 min). Stir constantly so nothing burns.

Add the onion and tomato mixture along with the salt to the ‘dal’ and cook for another 10-15 minutes to allow the flavors to blend. Continue to simmer the ‘dal’ quietly while you cook the perfumed butter.

Heat ghee in a small pan, pour in panch phoron. Once mustard seeds splash up and cumin seeds darken (about 15 seconds), add bay leaves and chilies and continue stir-frying until chilies darken (15-20 seconds). Take off the heat, add the garlic and roast for 25 seconds, until the garlic is slightly colored. Add the entire contents of the pan to the ‘dal’ form, stir well and bring to the table.

Serve with long grain rice and a simple vegetable dish.

Notes: Panch Phoron = Indian five spice, made of equal parts cumin seeds, black fennel seeds, mustard seeds, fenugreek seeds and black cumin.

I use only the first three spices in equal parts instead.

Perfumed butter: chili peppers and bay leaves he

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