“There will be only Pyaz Diye Masoor Dal along with Bhat and Aloo Bhate for Lunch Dolon! Can’t make anything else; not even Mach Bhaja. Please take extra money from me and have something good during the lunch break at university!”
Nah I was not happy or felt obliged on that day! To me, it was natural to grab the extra money and to spend that. I was adamant then; was known for throwing tantrums as well. I was twenty years old and Pyaz Diye Masoor Dal along with Bhat and Aloo Bhate kind of staple food for me. I was not happy with the same old food. This was the combo at times with an omelette or a fried fish was all I used to get for the early lunch.
I have completed graduation from a morning college and used to come back home to take lunch. University, however, was a different story. It was far from home and I used to travel by local train every day. Maa was not able to cook beyond Dal and Bhat early in the morning for me! Then I was not matured enough and believe me it took me years to understand the situation.
It was back in 2009. I was living alone in Bihar. Upon returning home it was only the simple meals I used to cook. I remember one day after having boiled dal for almost a month I called my mother. I asked her what else I can cook! Maa came up with a few easy to make dishes and Pyaz Diye Masoor Dal was one of those. She shared the recipe of her light mutton curry and chicken curry, egg curry as well. This was the time when I started archiving the simple family recipes through my blog. However, somehow I forgot to post the recipe of Pyaz Diye Masoor Dal, a dish now I love to have. I prefer it with a few spoonfuls of rice and Aloo bhate.
This was the time when maa discussed her duties with me! I realized what a fool I was. Maa told me one more thing. She suggested me to share the complexities of life with the child from the very early stage of life and I did that.
Now when I cook the meal for the family before leaving for the office I realize what it was for maa. At least, my daughter appreciates the food! As a mother, I am quite strict to let her know what enormous effort is needed to manage a family. Maa, in fact, is now happy the way I manage the things at my place.
Okay, let me know share a few details about the recipe. You need very basic ingredients to make this Bengali delicacy. Pyaz Diye Masoor Dal calls for Masoor Dal aka Red lentil along with onion, green chilies, and tomato. This dish calls for mustard oil and I use Kalojire/ Kalonji aka onion seed and also dry red chili as tempering. By the way, Pyaz Diye Masoor Dal is a Bengali Vegan dish! Oh, if you are a person like me who never have appreciated his/ her mother; go and talk to her. Reciprocate your feelings; let her know how much you love her! It works you know!
Here’s how I make Pyaz Diye Masoor Dal at Debjanir Rannaghar!
- Serves: 4 People
- Serving size: 50g
- Calories: 147
- Fat: 8.1g
- Saturated fat: 0.9g
- Carbohydrates: 14.8g
- Sugar: 3.3g
- Sodium: 592mg
- Fiber: 5.8g
- Protein: 4.8g
- Cholesterol: 0mg
- Masoor Dal/ Red Lentil: 50g
- Onion: 2
- Tomato: 1
- Green Chili: 3
- Garlic: 2 Clove (Crushed)
- Turmeric Powder: 1 Tsp.
- Salt: to taste
- Mustard Oil: 2 Tbsp.
- Dry Red Chili: 1 or 2
- Kalojire/ Kalonji/ Onion Seed: ½ Tsp.
- Wash Masoor Dal two-three times under running water.
- Take Dal along with half of the turmeric powder and ½ Tsp. salt in a Pressure Cooker.
- Add three cups of water.
- Attach the lid and put the weight.
- Pressure cook on medium flame until pressure releases two times (Two whistles).
- Switch the flame off.
- Open the lid once the pressure dropped completely.
- Meanwhile, chop onion and tomato.
- Heat Oil in a pan.
- Temper the oil with Onion seed and also dry red chili.
- Add chopped onion and fry until the onion turns translucent in color.
- Add chopped Tomato and crushed garlic and cook until tomato soften.
- Now add Turmeric powder and green chili and also salt.
- Cook until oil leaves the edge.
- Now add Boiled dal to it.
- If required add little water.
- Cook for five minutes and switch the flame off.
- Serve Pyaz Diye Masoor Dal hot with steamed rice and a side.
Mustard Oil can be replaced with Vegetable oil however, it is mustard oil that makes this dish more flavorful.
You may add a bunch of Cilantro for added flavor.
Dal Recipes from Debjanir Rannaghar!
- Sukhi Urad Dal (Also Known as Sukhi Dal)
- Bengali Macher Matha diye Bhaja Muger Dal (Also known as Macher Muro Diye Dal)
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Pui Saag diye Masoor Dal (also known as Red Lentil Soup with Malabar Spinach)
- Bengali Kolai Dal (also known as Biulir Dal)
- Bhaja Moong er Daal (also known as Sona Muger Dal)
Have you tried the Piaj 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 dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Piyaj Diye Masoor Daal Pin for your Pinterest Board!
Related posts:
85
