Sheddho Mushirir Dal...comfort food

Boiled Red Lentil 

 

Lunch (or Dinner) can't get simpler than this....

Phyana Bhaat (soft , runny, aromatic rice), ce), Sheddho Daal (boiled dal), Dim Sheddho (boiled Egg), Alu Sheddho (boiled potato)...

It's a Bong's comfort food that transports him/her to food nirvana 😋.

Ingredients : 

Masoor Dal.... 75 -100gm

Garlic pods...8-10

Tomato...1 large...roughly diced

Green chili...as many as per heat tolerance

Butter ...2 cubes of 1cm each (can be replaced with mustard oil or ghee)

Diced Onions can also be used which I avoided today. Add diced onions if using, alongside the tomatoes.

For the Phyana Bhaat (soft runny aromatic rice), I used the traditional Gobindobhog Rice...due to an extra whistle of the pressure cooker, it wasnt as runny as I wanted...but the divine aroma enhanced with dollops of ghee made my day.

Procedure :

1. Wash the dal. 

2. In a pressure cooker, place the washed dal, garlic pods, salt, a pinch of turmeric, chopped tomatoes, diced onions (I avoided), 2-3 green chilies, 2 cubes of butter / garlic butter / 1 tsp of ghee or mustard oil 

3. Add 400ml of water. Pressure cook till 3 whistles go off.

4. Let the pressure release naturally. Open the pressure cooker and give the dal a swirl to enhance its creamy consistency. Add water if required, but this boiled dal is had a bit thicker than your normal everyday Masoor Dal (Patla mushurir dal).

5. Best served with steaming hot phyana bhaat, Alu Sheddho/Chokha , Dim Sheddho with further (optional) dollops of butter or ghee for extra indulgence.

 
This Dal tastes awesome as a Lentil Soup...warm, buttery, creamy, with or without a crisp buttered bread toast