|
Bengali Dhal
|
 Ingredients |
 |
-
2 cups channa dhal
-
3 cups water
-
1 tsp turmeric powder
-
salt to taste
-
2 tsp sugar
-
3 Tbsp oil
-
2 Tbsp panch phoron (consists of equal
-
quantities of mustard seeds, fenugreek(methi),
|
-
Cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)
-
4 dried red deseeded crumbled chilies
-
2 bay leaves
-
1 tsp amchur
-
2 tsp raisins
Method
-
Soak lentils 1 hour; simmer until soft and
mushy.
-
Add turmeric, salt, and sugar; blend well.
-
Heat oil in small pan and add panch phoron; when it crackles, add chilies, bay leaves,
amchur, raisins; reduce heat.
-
Sauté for a minute and pour the oil/spice
mixture over the lentils.
-
Add water if required to adjust consistency to
that of thick soup.
-
Bring to a boil once and serve hot with steamed
rice.
|
|
