Phalguni / Falguni Dal, however you choose to pronounce it, is a thick, creamy, protein rich, dal (lentil) preparation pertaining to Bengali Cuisine using Masoor Dal. It is very easy and quick to prepare that goes very well as a side dish for Rotis/Chappathis
. This recipe is very apt to include in your diet if you are aiming to increase your protein intake that does not include any fat as in eggs. The tempering ingredient used in this recipe lends a different flavor to this dal which makes it finger licking good.
I love Bengali Cuisine for its simplistic nature that brings out the flavors without using a truck load of ingredients in the recipe. That’s how this recipe is also. Moreover, dals are very kid friendly and you can feed even little kids without any inhibition or doubts.
This recipe goes long back when as a kid, I used to enjoy it by our Bengali neighbors. As this was a vegetarian dish, My mother used to love this as well. Unfortunately this dal recipe does not go well with rice as it does with chapathis.
Phalguni Dal Recipe
Prep time: 5 mins | Cook time: 20 mins | Serves: 4 | Cuisine: Indian | Category: Side Dish
- Masoor Dal (Pink dal) - 1 cup
- Fresh Peas - 1/2 cup
- Onion seeds (kalonji) – 1 tsp
- Shallots (Sambar Onions) – 10
- Onion, medium – 1
- Green chili – 2
- Red chili powder – 1 tsp
- Garam Masala powder – 1/2 tsp
- Coriander leaves – to garnish
- Salt – to taste
- Pressure cook masoor dal in enough water for 2 whistles. It should be cooked soft and you should be able to mash it when pressed between your fingers. Keep aside.
- In another stove bring 1/2 – 3/4 cup of water to a rolling boil. Switch off stove and add the fresh peas into it and close with a lid. Let it be for 15 minutes. Drain the water and keep aside.
- Meanwhile, chop the onions, shallots, green chilies finely.
- Heat a pan with oil, add kalonji and when it sizzles, add onion, shallots and sauté till they both turn pink, Add green chili, blanched green peas, red chili powder and sauté for 30 seconds.
- Now add cooked dal, enough water to the consistency you prefer the dal to be, salt, mix well and let it come to a boil. This should take 3-5 minutes. Cook over medium flame and mix in between to avoid the dal at the bottom sticking to the pan.
- Garnish with coriander leaves and serve hot with Rotis, chappathis or Naans.
- Fresh peas works best for this recipe but you can also use dried peas. Make sure that you soak them overnight and pressure cook them along with the masoor dal.
- For an added taste, before taking off the dal from fire add 1/4 tsp of coarsely crushed black pepper corns.
- I garnished the dal with kasuri methi (Dried fenugreek leaves) as I love the flavor it lends to the dal.
- If you do not have kalonji (Onion seeds) feel free to temper with cumin seeds.
- If you want an authentic taste, I suggest Mustard oil to be used.
Labels: Bengali Cuisine, Dal Recipes, Gluten Free, Side Dishes - Chappatis / Rotis, Vegan Recipes