Cook like a Bong » simple cooking

Dal Sukhno/ Dried Masur Dal

Sudeshna Banerjee — Fri, 12 Jun 2009 06:07:12 +0000

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.

Dal Sukhno

Ingredients:

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

Preparation:

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.

Fried Rice in Microwave Oven

Sudeshna Banerjee — Fri, 20 Mar 2009 07:00:56 +0000

Today I thought of helping some people. The first thing that came to mind is those of my friends who are away from home in a completely different country and continent. Many of my friends are away for an onsite job to USA, UK and Australia. Many of them never ever have entered the kitchen, and then are in an absolute soup staying away from home and cooking their daily dinner. The fried rice I prepared is a very simple one. To make the task simpler I prepared it in the microwave oven.

Ingredients:

Rice (Chal): 1 bowl, 100gm

French Beans: 3 – 4

Carrots (Gajor): 2 small sizes

Cauliflower (Ful kopi): 2 -3 florets

Peas (Mator shuti): 1 tablespoon

Sugar (Chini): ½ teaspoon

Cashew nuts (Kaju badam): 5 – 6

Raisins (Kismis): 10 -12

Sunflower oil (Sada tel): 1 tablespoon

Cinnamon (Dar chini): 1 one inch size

Cardamon (Choto elaichi): 2

Salt to taste

Preparation:

Wash the rice well keep aside for the water to drain out
Cut all the vegetables into one centimeter sizes
Break the cashew nuts longitudinally into halves
Soak the raisins for 10 mins
In a microwave safe deep vessel pour the oil, the cut vegetables and salt. Put it in the microwave oven and cook on microwave high (800 watts) for 6 to 7 mins
Take the fried vegetables out and keep aside
In another microwave safe bowl pour the rice and add 2 bowls of water, the rice to water ratio should be 1:2. Cook the rice uncovered for 10-12 mins on microwave high (800 watts)
Add the vegetables to the cooked rice along with the sugar and mix well
Cook on microwave high for 2 mins. Fried rice is ready to serve

Cooking fried rice in the microwave is a very simple task, so cook it and enjoy your dinner. Check out for more updates on this blog, till then Happy Cooking and Happy Eating.

Sending the recipe to Single Serving Recipe hosted by Spicy Rasam.

Masur Dal/Red Lentil Recipe

Sudeshna Banerjee — Mon, 05 Jan 2009 06:13:24 +0000

Legumes are a very important part of our meals. In my family, I have seen my mom cook dal for every meal. Be it an accompaniment for paratha, roti or rice, dal is always there. Among the all types of legumes found in the market, the one that is very popular in my family is the masyr dal, that too it is cooked in a very simple but special way. It tastes so good.

Masur dal is a lentil which is also a part of the legume family. Lentils have a very high percentage of proteins, and also essential amino acids like isoleucine and lysine. But, they lack in the other two essential amino acids, viz., methionine and cystine. Iron which is an important source of nutrition is present in high quantities in lentils and is adviced for pregnant ladies, adolescents or those who suffere from iron deficiency.

Serves 4

Ingredients:

Red lentil (Masur dal): 1 small bowl

Onion (Peyaj): 1 small, finely chopped

Green chili (Kancha Lanka) : 1 or 2, chopped

Turmeric powder (Halud guro): ¼ teaspoon

Mustard oil (Sarser tel): 1 teapoon

Water : 2 cups

Salt to taste

Preparation:

•· In a pan pour in the water and masur dal with the salt and put to boil

Let it boil for 10 to 12 minutes, add water if necessary
Heat the oil in a wok and sauté the onions
Pour in the now boiled dal
Add turmeric powder and green chilies and stir so that the turmeric powder gets mixed well
Bring to boil and let it remain for 2 to 3 minutes, then take out of flame

Masur dal tastes good with naything, so just try it with anything you want. Check for more updates here, till then .Happy Cooking and Happy Eating .

I am sending this post as a second entry to My Legume Love Affair, Seventh Helping! hosted by Srivalli, the event actually is the brain child of Well-Seasoned Cook Susan.

Also sending the recipe to Sara for her Weekend Cookbook Challenge: 36

The post on way to the FIC-January event hosted by Sunshinemom, the color of the event being Yellow this month.

Also sending it to Ramki’s “Recipes for the rest of us” .

My fiancee is in love with this dal, he just licks his fingers whenever I cook it, so here it goes for the lovely event, Just for you hosted by Alka.