50 Min
DF
GF
V
Calcutta Dal
This dal is prepared with the hallmarks of Bengali cooking. Mustard oil for the slight horseradish like flavor, jaggery to add a touch of sweetness and all the spices that make up panch phoran, or the 5-Spice mix that is typically added to many of the dishes from Bengal. Add a handful of chopped cilantro at the end and a squeeze of lime.
This dal is prepared with the hallmarks of Bengali cooking. Mustard oil for the slight horseradish like flavor, jaggery to add a touch of sweetness and all the spices that make up panch phoran, or the 5-Spice mix that is typically added to many of the dishes from Bengal. Add a handful of chopped cilantro at the end and a squeeze of lime.
Cook Time
50 Minutes
Serves
4
Directions
Step 1
Rinse dal 2 to 3 times in cold water, then soak in cold water for 2 to 3 hours. Drain and add 5 cups of fresh water. Bring to a boil over high heat. Lower heat, add turmeric, ginger, and salt then cover and cook until tender, 40 minutes.
Step 2
Turn off the heat and stir in jaggery and serrano purée.Â
Step 3
Mix all of the spice seeds together for the pop. Heat mustard oil and pop the cumin, mustard, fennel, kalonji, fenugreek seeds, and asafoetida. After the seeds pop, turn off the heat and add the kari leaves to the hot oil. Add this to the dal and stir to combine.
Notes & Variations
- Mix 2 parts dal with one part peanut butter and spread on toast for breakfast. Top with cilantro or other herbs.
- Serve with basmati rice or as an accompaniment to a salad.
- No jaggery or asafoetida? Use honey and garlic respectively.
Ingredients
Step 1
Rinse dal 2 to 3 times in cold water, then soak in cold water for 2 to 3 hours. Drain and add 5 cups of fresh water. Bring to a boil over high heat. Lower heat, add turmeric, ginger, and salt then cover and cook until tender, 40 minutes.
Step 2
Turn off the heat and stir in jaggery and serrano purée.Â
Step 3
Mix all of the spice seeds together for the pop. Heat mustard oil and pop the cumin, mustard, fennel, kalonji, fenugreek seeds, and asafoetida. After the seeds pop, turn off the heat and add the kari leaves to the hot oil. Add this to the dal and stir to combine.
Notes & Variations
- Mix 2 parts dal with one part peanut butter and spread on toast for breakfast. Top with cilantro or other herbs.
- Serve with basmati rice or as an accompaniment to a salad.
- No jaggery or asafoetida? Use honey and garlic respectively.
Tags:
50 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
50 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
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