This is such a comforting dish! Pair with Daler Bora or any Bhaja (fry) and your meal is done. Light on stomach, protein rich and highly falvourful, this is something Bengalis just love to have with steamed rice. Dal is a compulsory element of a proper Bengali meal. For that matter, it is a must in almost all Indian meals. A bowl of hot dal is not only packed with nutrients, but is so very satisfying.
Bengalis consider Masoor Dal to be Aamish or a non-vegetarian item. Equally, pyaj (onion) and roshun (garlic) are also considered to be Aamish in Bengalis. It doesn’t matter how you cook Masoor Dal, with onion-garlic or without, it is non-vegetarian. This dal never gets a place in Bengali vegetarian kitchen, but, it is definitely one of the starts of non-vegetarian kitchens. Masoor Daler Khichuri is one of the most popular Bengali monsoon dish.
Pyaj diye Masoor Dal is easy to make and is utterly delicious. Bengalis across the world would swear by this dish. Kind of regular in my home, we can have a complete meal just with this and some bhaja (fries) along with. Maa cooks smashing Pyaj diye Masoor Dal and what I am going to share today is her recipe. Actually, everyone cooks this dish pretty much the same way. The consistency of this dal should be on the thicker side and this is how I make it.
- 1 cup masoor dal, washed thoroughly
- 1 standard sized onion, chopped
- 7 garlic clove, crushed
- 1 standard sized tomato, chopped
- 6 green chilli, slitted
- 2 dry red chilli
- 1/2 tea-spoon cumin seed
- 1/2 tea-spoon nigella seed
- 1/2 tea-spoon turmeric powder
- 3 table-spoon mustard oil
- salt, according to taste
- 2.5 cup water + some extra warm water (if needed)
- Add masoor dal, water, turmeric powder and 1 tea-spoon salt in a pressure cooker. Cook for 3-4 whistles and let the pressure settle down naturally. Open the lid and mash the cooked dal properly with a dal ghutni (dal masher). Keep aside.
- Heat oil in a kadai (wok) and temper with dry red chilli, cumin seeds and nigella seeds. Allow them to crackle.
- Add garlic and stir for few seconds.
- Add onion and sauté until translucent.
- Add tomato and stir until mushy.
- Add boiled dal and give a proper mix. If you are happy with the consistency, no need to add extra water. If it is too thick for you, add required warm water and give a quick mix. Also, check for salt at this stage, add more if required.
- Add green chilli, cover the lid and lower the flame. Cook for approximately 10 minutes and it’s done.
- Your Pyaj diye Masoor Dal is ready to be served now.
Serve with piping hot rice and pair with Begun Bhaja, Aloo Bhaja or any Bhaja of your choice. Sylhetis often pair this with Shidol Chutney and this combination is heavenly. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.