Masurir Dal
Description
A classic Bengali dish featuring smooth, pureed red lentils seasoned with turmeric and a sweet-savory balance. The dal is topped with a rich tempering of caramelized onions, dried chiles, and kalonji seeds for deep, aromatic flavor. Finished with fresh lemon juice and cilantro, this dish is comforting, gluten-free, and perfect for a satisfying weeknight dinner.Ingredients
Directions
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Bring water to a boil over medium heat & add lentils.
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Add turmeric & simmer, covered, until the lentils are tender, about 15 minutes.
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They are cooked when they easily break when pressed between the thumb & index finger.
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Add salt & sugar.
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In a blender, puree until smooth.
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Return to the pan & keep warm.
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Heat oil in a skillet over medium-low heat.
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Fry bay leaves & red chiles until the chiles darken.
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Add kalonji seeds & fry a few seconds more.
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Add onion & fry until it darkens to a rich brown: do not allow it to burn.
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If you have the heat nice & low, this should take 15 to 18 minutes.
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Stir constantly.
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Stir in the green chile & pour this mixture over the pureed lentils.
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Simmer for another 2 to 3 minutes.
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Remove from the heat.
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Stir in the garama masala, lemon juice (or lime if you prefer) & cilantro.
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Garnish with lemon wedges & serve immediately.
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Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal Region"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 522.3kcal
- % Daily Value *
- Total Fat 12.1g19%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 2450.4mg103%
- Total Carbohydrate 107.2g36%
- Dietary Fiber 18.9g76%
- Sugars 55.1g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bay, blending, boiling, chile, chiles, chopped, cilantro, dal, dried, frying, garam, green, indian, juice, kalonji, leaves, lemon, lentils, main, masala
