I returned home after an eventful day at the office followed by a hurried visit to a friend’s place. The Financial Year-end is as tiring as every year. Upon returning home, I was sipping the coffee and Rosie started chopping the Malabar Spinach along with a few more veggies came from my Mamu’s farm day before yesterday as I instructed her. The preparation was for the simple Pui Saag diye Masoor Dal I was planning to make for dinner. I then decided to come up with the recipe as well.
A simple blog post with more than simple recipe to end the year comfortably. A post that is going to take 30 minutes write and a dish that requires the same time as well to cook :). Fortunately, I didn’t have to click the pictures as I already clicked those while cooking the dal long back.
A simple yet flavorful Dal prepared with Malabar spinach, Pui Saag diye Masoor Dal is a comforting form of lentil soup. As the title of this blog post says; the recipe is from my MIL’s kitchen. In fact, one of the dishes we eat every time we go to my in-law’s place. Maa is a great cook and I have learned a lot from her when it comes to cooking. She believes in simple cooking (and simple living as well) with very limited use of spices. At present, my in-laws are enjoying their life after retirement and are settled at Mehebub’s ancestral place (Dubrajpur, a municipal town in West Bengal).
They had been to several cities all through their job cycle and they decided to move to the small town adjacent to the “Mama-Bhagne Pahar”; to their nest. Dubrajpur is a coal city and adjacent areas are used for farming. My in law’s developed a farm-house just nearby to their home and Maa is the caretaker of that farm-house. Needless say, whenever, we go there or whenever anybody comes to us; we are supplied with farm-fresh veggies. Maa mostly uses the Malabar spinach from her kitchen garden to make this particular type of Dal, Pui Saag diye Masoor Dal.
Mehebub loves his portion of red lentil with Malabar Spinach. I for the first time had this at my in-laws. With almost no use of spices, Pui Saag diye Masoor Dal is a family favorite. Maa uses a pressure cooker to make the Pui Saag diye Masoor Daal and I just follow her recipe whenever I make it at home. I skip unnecessary spices and the end product along with steamed rice is nothing but bliss.
- Serves: 6 People
- Serving size: 100g
- Calories: 138
- Fat: 6.4g
- Saturated fat: 0.7g
- Carbohydrates: 15.3g
- Sugar: 2.2g
- Sodium: 411mg
- Fiber: 6.8g
- Protein: 6g
- Cholesterol: 0mg
- Masoor Dal / Red Lentil: 100g
- Pui Saag/ Malabar Spinach: 2 sticks (around 500g)
- Onion: 2
- Tomato: 1
- Garlic Clove: 3
- Green Chili: 3
- Mustard Oil: 2 Tbsp. + 1 Tsp.
- Salt: 1 Tsp or as per taste
- Wash Red Lentil or Masoor Dal under running water 2-3 times.
- Cut Pui Saag/ Malabar Spinach into big chunks. Use both the leaves and stem.
- Chop Tomato and Onion roughly.
- Now heat the Mustard Oil in a Pressure cooker and start frying the Onion.
- Once translucent, add chopped tomatoes and slit green chilies.
- Add crushed Garlic and cook for around 2-3 minutes.
- Stir in between.
- Now add washed red lentil and mix thoroughly.
- Add chopped Malabar Spinach and again mix and cook for 2 minutes in low flame.
- Now add Salt and 3 Cups of Water.
- Cover the Pressure cooker with the lid.
- Put the vent weight and cook on low flame until 3 whistles come out.
- Switch the flame off and wait till the pressure drops.
- Open the lid and add 1 Tsp. of Mustard Oil and cook for 2 minutes without the lid on.
- Adjust the consistency as per preference.
Tomato is optional; I at times skip tomato and add a dash of lemon juice.
Instead of the Pressure cooker, you can use a dip bottom pan with a lid. In that case, you need to cook until the Dal/ lentil soften.
Daal/ Lentil based Recipes from Debjanir Rannaghar apart from Pui Saag diye Masoor Dal:
- Bhaja Moong er Daal
- Bengali Soru Chakli Pithe
- Kolai Dal | Biulir Dal
- Masoor Daler Patla Khichuri
- Dhokar Dalna
Have you tried the Pui Saag diye Masoor Dal Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.