Red Lentils With Bengali 5 Spices Recipes

BENGAL RED LENTILS WITH SPICES

Bengal Red Lentils with Spices image

Fragrant from a Bengali spice blend sauteed in butter, this dish can be as mild or spicy as you like.

Provided by BigOven Cooks

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 1/2 c Red lentils (masar dal)
6 Hot green chilies
1/2 ts Turmeric
4 1/2 c Water
1 1/2 ts Salt or adjust amount to taste
4 tb Usli ghee or light vegetable oil
1 c Onion minced
1 tb ginger, fresh Grated or crushed
1 c tomatoes, fresh Finely chopped
2 tb Usli ghee or light vegetable oil
1 tb Panch phoron mix
4 Bay Leaves
4 pods Dry red chiles
2 ts garlic, fresh minced (optional)

Steps:

Bengal Red Lentils with Spices (Bengali Masar Dal) From Classic Indian Vegetarian and Grain Cooking, Julie Sahni 1. Pick, clean, wash and cook the dal using the red lentils, chilies, turmeric, salt and water. Put the ingredients in a deep pot; bring to boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft. 2. While the lentils are cooking heat the usli ghee in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir frequently to prevent sticking and burning. 3. Blend the fried onion-tomato paste and salt to taste into the dal; continue cooking for an additional 10 to 15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter. 4. Measure the spices and place them right next to the stove in separate piles. Heat the usli ghee in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spaterring and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Nutrition Facts : Calories 507 calories, Fat 19.7411825 g, Carbohydrate 67.117954375 g, Cholesterol 45.795 mg, Fiber 12.980456418395 g, Protein 22.254608125 g, SaturatedFat 11.404105 g, ServingSize 1 1 Serving (473g), Sodium 27.8845 mg, Sugar 54.137497956605 g, TransFat 1.5576255 g

RED LENTILS WITH BENGALI 5-SPICES

Red Lentils with Bengali 5-Spices image

Number Of Ingredients 14

Ingredients

1 tablespoon Basic Ginger-Garlic Paste or store-bought
2 teaspoons Bengali 5-Spices or store-bought
1 cup red lentils (dhulli masoor dal), sorted and washed in 3 to 4 changes of water
4 1/2 cups water
1/4 teaspoon ground turmeric
3/4 teaspoon salt, or to taste
1 small onion, finely chopped
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika or cayenne pepper
1 to 2 teaspoon sugar
2 tablespoons mustard oils or peanut oil
4 to 6 whole dried red chili peppers, such as chile de arbol

Steps:

1. Prepare the ginger-garlic paste and the 5-spices mixture. Then, place the dal, water, turmeric, and salt in a medium saucepan and bring to boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes.2. Add the onion, ginger-garlic paste, green chili pepper, coriander, cumin, paprika (or cayenne pepper), and sugar, reduce the heat to low, and simmer until the dal is soft and creamy, about 15 minutes. Remove to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and cook the red chili peppers, stirring, about 30 seconds (stand back in case they burst). Then add the panch-phoran they should sizzle upon contact with the hot oil. Immediately, pour over the hot dal and swirl lightly to mix, with parts of it visible as a garnish and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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