Lentils With Vegetable Recipe By Hiran B Debnath
Moong Dal (Green Gram Lentil, polished splitted yellow in colour ) - 150g
Masur Dal (Pink Lentil) - 200g
Chim (Broad Beans) - 200g
Mulo (Radish) - 250g
Panch phoran - 1 tbsp (mixture of Jeera/Cumin, mishti jeera/Fennel seed, methi/Fenugreek, kalo jeera/Black Caraway, sorse/Musturd seed)
Kuchuno Ada (Chopped ginger)
Tej pata (Bay Leaf) - 2
Shukno Lanka (Dry red chilli) - 2
Dhone pata (Coriander leaves) for garnishing
Jeera (Cumin) powder - 1/4 tbsp
Dhone (Coriander) powder - 1/4 tbsp
Ada (Ginger) paste - 1/2 tbsp
Halud (Turmeric) powder - 1/4 tbsp
Ghee (clarified butter that is originated in ancient India ) - 1/2 tbsp
Salt as per taste
Sugar as per taste
4/5 tbsp refined oil
Heat your Pan/Kadhai. Add 4/5 tbsp refined oil. Add bay leaf and dry red chilli. Steer them. Once the colour gets brown, add Panch Phoran 1 tbsp (mixture of Jeera/Cumin, mishti jeera/Fennel seed, methi/Fenugreek, kalo jeera/Black Caraway, sorse/Musturd seed) in it. Add chopped ginger in it and let the colour turns brown. * Next, add moong dal into the spices and fry it till the colour of moong dal turns light brown. Now add masur dal and fry them all for 5 minutes. * Next, add boiled water 1 n 1/2 litre. Add salt to taste. Let it get cooked. When Dal (Lentils) are half cooked (you will see Lentils are broken but not fully cooked), now add vegetables in it (Mulo/Radish and Chim/Broad Beans). Cover it with a Lid. Let it get cooked properly for 20/25 minutes in low flame. Now remove the lid and add 1/4 tbsp Turmeric powder, 1/4 tbsp Cumin powder, 1/4 tbsp Coriander powder, 1/2 tbsp ginger paste, sugar to taste. Let it get cooked again for 5 minutes. * Last, put 1/2 tbsp ghee and coriander leaves for garnishing and flavour.
This goes well with Rice and Roti both.
Be careful with your usage of turmeric because extra turmeric can make the taste bitter.