Dal is a basic staple in India and salvation for many. Decades ago it was usually served to arable farm hand for early morning breakfast before they went to tend to fields and livestock.
It was simple breakfast meal served mostly with rice.
To this day, as Bengali tradition has, a meal starts with dal bhat then moves in sequence to accompany bhaja, bhora and veg. Bhaja Bhoras Bengali Mixed Veg Curry. Fish will follow, if you have a number of fish dishes the most potent is last. Meat or poultry then ends the curry courses.
The most simplest and most popular is the masoor dal. There is no set method to cook dal, more to suit personal preference and taste. I tend to opt for the simple Panch Puran temper as a norm but each family has its regular one.
I add some onion when boiling my dal but you can omit that if you wish.
Bengali dal is not usually thick unless its a tarka dal.
Its usually thin soup like consistency and has only very basic ingredients.
Remember this is the traditional basic dal which is normally panch puran temper.
I have added 3 other simple tempers you can try just with masoor dal to see which you prefer.
INGREDIENTS:
To make the basic dal.
1 cup masoor dal (Red split lentils)
3 cups water
Quarter onion cut
1 tsp tumeric
1 green chilli
1 tsp salt
METHOD:
Wash and rinse the Dal checking for stones and debris. Change and rinse the water a few times till clear.
Add 3 cups of water to your 1 cup of masoor dal.
Add salt, tumeric and 1 green chilli. Bring to boil then simmer till water is reduced and lentils are soft. They will mash against side of your pan if you squish with back of your cooking spoon. You can check by squeezing between fingers to make sure its soft and cooked through.
At this stage you whisk or blend till its smooth. I use hand held blender but there are traditional blenders you can use too. Add water to the consistency you want.
Next choose your Temper and follow method.
Panch Puran Temper
3 dried chillies
1 tsp panch puran
1 tej patta. Indian bayleaf
1 tbsp butter or ghee
2 tbsp veg oil
2 green chillies pierced
Heat oil real good then add ghee. Add tej patta, dried chillies. When chillies darken add the panch puran and 1 fresh slit chilli.
When the panch puran becomes golden brown and aromatic add to lentil and let it zizzle.
Add the 2 fresh chillies and cover. Bring to boil, switch off and leave for about 5 mins to infuse covered. Serve.
Garlic Temper
3 dried chillies
3 garlic cloves sliced
1 tej patta. Indian bayleaf
1 tbsp butter or ghee
2 tbsp veg oil
2 green chillies pierced
Heat oil real good then add ghee. Add tej patta and dried chillies. When chillies darken add the garlic and 1 fresh slit chilli.
When the garlic becomes golden brown add to lentil and let it zizzle.
Add the 2 chillies and cover. Bring to boil, switch off and leave for about 5 mins to infuse covered.
Onion Temper:
3 dried chillies
Half onion sliced
1 tej patta. Indian bayleaf
1 tbsp butter or ghee
2 tbsp veg oil
2 green chillies pierced.
1 green chilli slit
Heat oil real good then add ghee. Add tej patta, dried chillies. When chillies darken add onions and 1 fresh slit chilli.
When the onions become lightly brown add to lentil and let it zizzle.
Add 2 chillies and cover. Bring to boil, switch off and leave for about 5 mins to infuse covered.
Tarka dal Temper
3 dried chillies
Quarter onion sliced
3 cloves garlic sliced
1 tej patta. Indian bayleaf
2 tbsp veg oil
2 green chillies pierced.
1 green chilli slit
Heat oil real good add the tej patta, dried chillies. When chillies darken add garic, when just colouring add onions and 1 fresh slit chilli.
When the onions become lightly brown add to lentil and let it zizzle.
Add 2 chillies and cover. Bring to boil and simmer for few minutes. Switch off and add a small handful of coriander leaves, stir and leave for about 5 mins to infuse with lid on.
If you want you can add 1 small tomato chopped just before you temper.
You can do Dried Methi leaves Temper and add leaves as you would for Panch Puran.
You can use nigella seeds or Mustard seeds too.
I like using half cup of spring oinons at times.
Try them all.
Serve with rice, a wedge of lemon and green chilli. A bhaji on the side always accompanies a dal. Parsnip Bhaja or Garlic Carrots
Carrot and potato bhaji with Dal
A spicy pickle and poppadoms add the finishing touch!
Next try different lentils…and you’re off on your lentil journey armed!
TIPS:
Soak your lentils night before or in hot water a few hours before cooking for speedier cooking time.
Watch your lentils when it comes to boil as it will overflow. I leave my cooking spoon in and keep on med simmer which helps prevent it.
Remove the froth as it comes to boil with spoon.
Lentils can sometimes thicken further after cooking but you can loosen this by adding touch of hot water when reheating. Although my mum used to always say that adding water after the temper is the ruin of the dal and frown on it. That has always stuck with me and I try to anticipate and adjust before. But you do what suits your palate but don’t despair! Add some water and re – Temper!
RE- TEMPER- Left over Dal can always be re tempered. A panch Puran Dal I might sometimes Temper with garlic and onion, or dried methi and onion.
There is always something new to try!
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