I have found that Masur dal post on my blog has become the most popular post. In most Bengali households masur or red lentil is the most important of all pulses served. Whenever there is some left out masur dal in the refrigerator my mom always makes the Sukhno dal (Bengali for dried pulses), though it can be prepared with fresh masur dal also. It is a best accompaniment of warm rice served at first of the meal. This preparation had been one of my favorite dishes in lunch. Its simple to cook and absolutely yummy.
Masur dal (Red lentil): ½ cup
Onions (Peyaj): 2 medium sizes
Turmeric powder (Halud guro): ½ teaspoon
Green chili (Kancha lanka): 2
Mustard oil (Sarser tel): 2 tablespoon
Salt to taste and 3 cups of water
- Wash the masur dal well and cook as instructed here
- Simmer the dal for further 5 -6 minutes so that the dal gets absolutely dried up
- Serve with freshly chopped onions and mustard oil
My tip: While simmering the dal to dry, constantly stir it so that it doesn’t get stick to the bottom of the vessel.