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