Dive into the heart of Bengali cuisine with this delightful "Bengali Dal with Panch Phoron" recipe that promises to tantalize your taste buds! This comforting dish, rich in flavors and nutrients, is not just a staple in Bengali households but also a culinary gem that can elevate any meal. Imagine the warm, earthy aroma of red lentils simmering with a medley of spices, topped with a fragrant drizzle of mustard oil—it's a dish that will have your family asking for seconds! Whether you're a seasoned cook or a kitchen novice, this simple yet satisfying recipe is sure to impress. Ready to embark on a flavorful journey? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Bengali
Serves: 4 servings
Ingredients
- 1 cup red lentils (masoor dal)
- 1 onion, sliced
- 2 green chilies, slit
- 1 tsp panch phoron spice mix
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp mustard oil
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain and set aside.
- In a medium-sized pot, combine the rinsed lentils with 3 cups of water. Add turmeric powder and bring to a gentle boil over medium heat.
- Reduce heat and simmer the lentils for 15-18 minutes, stirring occasionally, until they become soft and mushy. Remove from heat and whisk to create a smooth consistency.
- In a separate pan, heat mustard oil until it starts to smoke slightly. This helps release the oil's distinctive flavor characteristic of Bengali cuisine.
- Add panch phoron spice mix to the hot oil. Let the spices splutter and release their aromatic oils for about 30 seconds.
- Add sliced onions and green chilies to the spiced oil. Sauté until the onions turn golden brown and translucent.
- Pour the tempered spices and onions into the cooked lentils. Stir well to combine and season with salt to taste.
- Simmer the dal for an additional 2-3 minutes to allow the flavors to meld together.
- Garnish with fresh chopped cilantro leaves just before serving.
- Serve hot with steamed rice or traditional Bengali luchi (deep-fried bread).
Tips
- Rinse the Lentils Well: Make sure to rinse the red lentils thoroughly to remove any impurities and excess starch. This step is crucial for achieving a smooth texture in your dal.
- Adjust Spice Levels: If you prefer a milder flavor, you can reduce the number of green chilies or remove the seeds. Conversely, feel free to add more if you enjoy a spicy kick!
- Perfect the Tempering: Heating the mustard oil until it smokes slightly before adding the spices is essential for unlocking its full flavor. Don’t skip this step!
- Garnish Generously: Fresh cilantro adds a burst of freshness and color to your dish, so don’t be shy with the garnish. It not only enhances the visual appeal but also elevates the overall taste.
- Pairing Options: While this dal is perfect with steamed rice, consider serving it with traditional Bengali luchi for a truly authentic experience. The crispy bread complements the creamy dal beautifully.
- Leftover Magic: If you have leftovers, they can be refrigerated and reheated the next day. The flavors deepen and improve, making for an even tastier meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
