Bengal Red Lentils
Ingredients
- 1/2 c red lentils
- 6 hot green chilies
- 1/2 tsp turmeric
- 4 1/2 c water
- 1/2 tsp coarse salt
- 4 tbs ghee or vegetable oil
- 1 c minced onion
- 1 tbs grated ginger
- 1 c finely chopped tomatoes
- 2 tbs ghee or vegetable oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp mustard seeds
- 1/2 tsp black onion seeds
- 4 bay leaves
- 4 dry red chili pods
- 2 tsps minced garlic
Instructions
Wash lentils and boil together with other ingredients from first list. Stir often to prevent lumping. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and cook an additional 10 minutes. The dal is essentially done at this point and can be served as is. The next few steps make it a more special presentation. While the dal is cooking, heat the ghee in a pan over high heat. Add the onions and fry, stirring constantly, until brown (about 10 minutes.) Add the ginger and tomatoes and continue frying for another 8 minutes until the tomatoes are reduced and thick. Stir constantly. Blend the fried onion-tomato paste into the dal and continue cooking for another 10 minutes. Keep the dal on a low simmer while you make the spiced butter. Have the spices in separate piles ready for use. Heat the ghee in a small pan over medium high heat. When it is hot, add the cumin, fennel, mustard, and onion seeds. The mustard seeds should be spattering in about 15 seconds. Add the bay leaves and chili pods and fry another 15-20 seconds, constantly turning and tossing the spices. Turn off the heat, add the garlic and let it sizzle for about 20 seconds. Pour entire contents of the pan into the dal. Mix and serve.
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