Masur Dal

Let's start with a very simple recipe:

INGREDIENTS:

Masur Dal: One cup
Panch Phoron (a Bengali spice-mixture): Half teaspoon
Tej Patta: Two leaves
Oil: One teaspoon
Red Chili: Two
Green Chili: Four, slit
Onion: One large, diced
Turmeric: One teaspoon
Salt and sugar to taste
Water


PROCEDURE:

Wash the masur dal thoroughly, alternately in warm and cold water a total of 5-6 times. Take about 2 cups of water and set to a boil in a saucepan. Once the water starts steaming, add the dal. Keep stirring from time to time and boil for 10-12 minutes, or till the dal melts and is soft. Add more water if necessary. Generally, 1/2 cup water shall be required in addition to the initial 2 cups added. Remove the dal from heat and keep aside.

In a frying pan (kadhai), heat the oil. Add the panch phoron and stir. When the seeds start crackling, add the red chilis and tej patta. Now add the chopped onion and fry till translucent. Add the boiled dal onto the fried onion. Be careful as the mixture will splurt a lot! Lower the heat and mix the dal thoroughly. Add the green chilis, turmeric, salt and sugar and keep on stirring. Keep on heat till the desired thickness of dal is reached. In case it becomes too thick, add some hot water and stir. Remove dal from flame and serve hot with rice.


NB: Panch phoron is unfortunately not available outside Orissa, Assam and Bengal. As a substitute, you may mix commerically available jeera, mustard seed, kalonji, methi seed and saunf. If any of the components are not available, don't panic; use whatever is available. Enjoy!