Tomato Masoor Dal
Red lentils (masoor dal) cooked with tomatoes, creating a tangy and comforting everyday dal.
Cooking
in 2 cups water, coriander, turmeric, red chilli powder and salt.
Consistency of the dal should be thick.
until the dal is cooked, remove and keep aside.
Season the Dal
While dal is being cooked get the tomato pulp ready - Boil water in a pan, add the 2 tomatoes and simmer for 2 min. Then cover the pan and let stand for about 5 min. Peel off the skin. Coarsely mash.
Heat ghee & oil, to it add dry red chillies, onion, ginger, garlic paste, fenugreek seeds.
Fry until the paste changes color and add tomato pulp from step 1.
Fry till oil separates and Bring to boil, simmer for 3 min and remove from heat.
Garnish with cilantro and green chillies.
This dish is served hot with rice and an accompaniment of fries.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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