Title: Bengal red lentils with spices
 Categories: Vegetable
      Yield: 4 Servings
 
MMMMM--------------------FOR COOKING THE DAL-------------------------
  1 1/2 c  Red lentils (masar dal)
      6    Hot green chilies
    1/2 ts Turmeric
  4 1/2 c  Water
  1 1/2 ts Salt; or to taste

MMMMM-------------------FOR FLAVORING THE DAL------------------------
      4 tb Usli ghee or light vegetable
           -oil
      1 c  Minced onion
      1 tb Grated or crushed ginger
      1 c  Finely chopped tomatoes

MMMMM----------------FOR THE SPICE-PERFUMED BUTTE---------------------
      2 tb Usli ghee or light vegetable
           -oil
      1 tb Panch phoron mix (equal
           -quantities of cumin seed;
           -fennel seed; brown mustard
           -seed; fenugreek seed, and
           -black onion seed)
      4    Bay leaves
      4    Dry red chili pods
      2 ts Minced garlic (optional)
 
  Bengal Red Lentils with Spices (Bengali Masar Dal) From Classic Indian
  Vegetarian and Grain Cooking, Julie Sahni
  
  1. Pick, clean, wash and cook the dal using the red lentils, chilies,
  turmeric, salt and water. Put the ingredients in a deep pot; bring to
  boil. Stir often to make sure they do not lump together. Cook over
  medium heat, partially covered for 25 minutes. Cover, reduce heat,
  and continue cooking for an additional 10 minutes or until soft.
  
  2. While the lentils are cooking heat the usli ghee in a large frying
  pan over medium-high heat. When it is hot, add the onion and fry,
  stirring constantly, until golden brown (about 10 minutes). Add the
  ginger and tomatoes and continue frying until the tomatoes are cooked
  and the contents reduce to a thick pulp (about 8 minutes). Stir
  frequently to prevent sticking and burning.
  
  3. Blend the fried onion-tomato paste and salt to taste into the dal;
  continue cooking for an additional 10 to 15 minutes or until the
  flavors have blended in. Keep the dal on a low simmer while you make
  the spice-perfumed butter.
  
  4. Measure the spices and place them right next to the stove in
  separate piles. Heat the usli ghee in a small frying pan over
  medium-high heat. When it is hot, add the panch phoron spice blend.
  When the mustard seeds are spaterring and the cumin turns a little
  darker (about 15 seconds), add the bay leaves and chili pods.
  Continue frying until the chili turns dark (15-20 seconds), turning
  and tossing them. Turn off the heat, add the garlic, and let mixture
  fry, sizzling for 25 seconds or until it looks light golden. Pour the
  entire contents of the pan over the dal, mix well, and serve.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe