Title: Masurir dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 Servings
 
      3 c  Water
      1 c  Red lentils
    1/4 ts Turmeric
    1/2 ts Salt
      1 ts Sugar
      2 tb Vegetable oil
      2 ea Bay leaves
      2 ea Dried red chiles
    1/2 ts Kalonji seeds
      1 c  Onion, thinly slivered
      1 ts Green chile, chopped
      1 ts Garam masala
      2 tb Lemon juice
      1 tb Cilantro, chopped
 
  Bring water to a boil over medium heat & add lentils.  Add turmeric &
  simmer, covered, until the lentils are tender, about 15 minutes. They
  are cooked when they easily break when pressed between the thumb &
  index finger.  Add salt & sugar.  In a blender, puree until smooth.
  Return to the pan & keep warm.
  
  Heat oil in a skillet over medium-low heat.  Fry bay leaves & red
  chiles until the chiles darken.  Add kalonji seeds & fry a few
  seconds more. Add onion & fry until it darkens to a rich brown: do
  not allow it to burn. If you have the heat nice & low, this should
  take 15 to 18 minutes. Stir constantly.  Stir in the green chile &
  pour this mixture over the pureed lentils.  Simmer for another 2 to 3
  minutes.
  
  Remove from the heat.  Stir in the garama masala, lemon juice (or
  lime if you prefer) & cilantro.  Garnish with lemon wedges & serve
  immediately.
  
  Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal
  Region"