Masoor daal is a staple daal in every Bengali household. This daal cooks very easily and has several nutritional benefits as well. The protein content in this daal is high and is good for people with digestive problems. There are several ways of cooking this daal. This is a very simple bengali daal recipe. This is the easiest out of several easy indian food recipes.
Prepartion time- 10 minutes
Cooking time- 20 minutes
Ingredients
Musur daal- 250gms
Dried Red chillies-2-3
Panch foron ( a mix of fenugreek seed, mustard seed, cumin seed, fennel seed and nigella seed)
Tej patta
Coriander leaves(finely chopped)
Green chillies- 2-3
Bottle gourd- diced into small cubical pieces
Turmeric powder
Salt to taste
Mustard oil
Water
Method
Take the daal in a pressure cooker, add the required amount of water to it. Start heating it, froth appears on the top, remove the water and the froth from the top. Once the water becomes clear, add the bottle gourd pieces to the daal, close the lid of the pressure cooker and allow 1 whistle. Let the vapour escape gradually.
Take a tadka pan, add 1 table spoon of mustard oil to it. Once the oil gets totally heated up( when bubbles vanish from the oil, then you can assume that the oil is totally heated up) add the dried red chillies, panch foron and tej patta to it. Add turmeric powder and salt and then add the tadka to the daal. Let the daal simmer for sometime so that it mixes well with the tadka. Then finally add the chopped coriander leaves and let it simmer for sometime. Thus your masur daal with bottle gourd and coriander is ready to eat.
Serve with hot steaming rice.
Prepartion time- 10 minutes
Cooking time- 20 minutes
Ingredients
Musur daal- 250gms
Dried Red chillies-2-3
Panch foron ( a mix of fenugreek seed, mustard seed, cumin seed, fennel seed and nigella seed)
Tej patta
Coriander leaves(finely chopped)
Green chillies- 2-3
Bottle gourd- diced into small cubical pieces
Turmeric powder
Salt to taste
Mustard oil
Water
Method
Take the daal in a pressure cooker, add the required amount of water to it. Start heating it, froth appears on the top, remove the water and the froth from the top. Once the water becomes clear, add the bottle gourd pieces to the daal, close the lid of the pressure cooker and allow 1 whistle. Let the vapour escape gradually.
Take a tadka pan, add 1 table spoon of mustard oil to it. Once the oil gets totally heated up( when bubbles vanish from the oil, then you can assume that the oil is totally heated up) add the dried red chillies, panch foron and tej patta to it. Add turmeric powder and salt and then add the tadka to the daal. Let the daal simmer for sometime so that it mixes well with the tadka. Then finally add the chopped coriander leaves and let it simmer for sometime. Thus your masur daal with bottle gourd and coriander is ready to eat.
Serve with hot steaming rice.
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