Oh my ears and whiskers, how late it's getting! Excuse me!! .. 'scuse me, please... ! Bit of a rush here!!! 
Now you know why I am late? Missed it again! Old age and all that!! Then the decision.. what to make? I mean SO MANY things have lime juice in it! The mind boggles!After a lot of thinking, just thinking, and missing the deadline (as usual) I stumbled upon a book Mangoes and Curry Leaves and picked it up ( and literally stumbled home with it! Gosh!! It's SO heavy!!)
The name of this Bangladeshi classic is tok dal and
it's become one of our favorite versions of simple dal. Tok means sour in Bengali.
To go straight to the recipe: ( with slight modifications on my part and halving the original measures)
1/2 cup Masoor Daal, washed and drained
2 cups water
1/2 tsp Tamarind pulp
2 tbsp Oil ( recommended oil: Vegetable and Mustard in equal proportions)
1/4 tsp Ground Coriander
1/4 tsp Ground Cumin
1/4 tsp Cayenne
1/4 tsp Turmeric
1/4 tsp Ground/ finely minced Garlic
1/2 Onion, thinly sliced
Salt to taste
Juice of 1/2 Lime
Chopped Cilantro to garnish
The original recipe states that the Masoor dal should be boiled in an open pan till it is soft and mushy and also to skim off the hot water from top to soak the tamarind in and extract pulp. I skipped all the long procedure here and took a shortcut.
Pressure cook the masoor daal. Once done, mash and set aside. Soak (marble size) tamarind and extract pulp and discard solids or use Tamarind pulp (as I did, except that, in this case, the daal gets a dark hue).
Heat oil, add the coriander, cumin cayenne and stir fry ( be careful that you don't burn it)till fragrant. Add turmeric, garlic and onions and stir fry till onions are soft. add the tamarind pulp, daal and water to the desired consistency. Add salt. Let the daal boil. After switching off the heat, add the lime juice. Garnish with cilantro. Serve hot with rice. 
Verdict: Simple and superb! The hubby had to be convinced that the daal was Masoor and not the usual Toor! Wonderful change from the usual and a keeper!
This daal is on it's way to Coffee at The Spice Cafe who is our hostess for JFI . Thank U Coffee, for accepting my late entry!
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20 comments:
Ha ha! Love the bunny! It is bunny right? The dal is lovely! I like the pic with dal on the rice. So mouth-watering.
That is a very good book. And so is this dal.
Looks great and simple. Nice entry! :)
daal looks delicious & easy to make..thanks for sharing this recipe.
Lovely daal! The last picture is finger-licking good, Manasi! and yay! you made it for the event :).
I think I should try this dhal...this is looking nice and hope taste gud with tha lime!
Must have been yummy with rice. Love masoor dal. Thanks for coming by.
Easy and spicy dal. Dal and rice pic is very tempting.
Dal and rice my favourite comfort food.
You bengalidal looks delicious
Hi...This is a nice recipe JFI......Love this a lot...simple and fresh..
Reminds me of those days in Kolkata, They make it in a similar way. They have another version which they make with channa dal as well. Lovely picture!
tamarind and lime? am gonna try it for sure. we are recent converts to masoor dal. just love it.
hmmm...lovely mouthwatering recipe..i think its the tamarind n lime thats doing the trick!!
Wonderful dish Manasi. RCI Bengal should be announced soon too. Great to see a different dish than the usual!:))
hey ur bangla daal dal look yummy.
Great recipe & full ot taste. Love the sound of it!
simple and comforting...thats my kind of recipe! :)
First time on your blog..simply loved to stay on..nice post..bishuun bhalo !!!
nice blog content..visiting for the first time and am impressed..good content worth reading.greetings to you from botswana !
The dal looks delicious Manasi....can just dream about licking the dal and rice off my fingers
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