MASHUR DAAL (SPICY RED LENTIL STEW)
Daal will eaten with rice and vegetables in Bangladesh and less rarely with ruti (wheat-based flat bread). This does not take long to prepare and I will often make this up in a quickly and have this is just a soup.
- 1/2 cup red lentils
- 1/2 white onion finely chopped
- 1/2 white onion sliced thinly
- 1 garlic clove finely chopped
- 2 green chillis sliced in to thin strips
- 1.5 cups water
- 1 tbsp vegetable ghee (sub with olive oil)
- 1/4 cup fresh coriander roughly chopped
- 2 tomatoes medium sized
Spices & Seasonings
- 1/2 tsp salt
- 1/2 tsp chill powder
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1/2 tsp panch phoron
In a saucepan add your water, white onion (finely chopped), garlic (half of the amount specified, save half for later), 1 green chilli, 1/2 tbsp ghee, tomatoes and all dry spices (apart from the panch phoron).
Wash your lentils in water and add to the saucepan and simmer over a medium heat for 30 minutes, stirring regularly.
Simmer and throw in the fresh coriander and mix well.
In a separate frying pan, heat up the remaining 1/2 tbsp of ghee and add the sliced onions, panch phoron and remaining garlic and green chilli – stir until the panch phoron begins to spit.
Turn the heat down to a simmer and add one ladles worth of the daal into the pan – beware, this will sizzle and possibly spit!
Mix well and add the mixture back into the main pot of daal – this will enhance the flavour once you mix it well.
Cover and simmer for a few minutes – you’re ready to serve!