A lemon green coloured dhal, very, very special to me , cause I got to learn this recipe from my friend Gopa Ganguly. Saibal and Gopa were our neighbours in Trichy. I still remember the great days , Gopa used to make food for us and send it with her cook Nakul. Gopa used to serve this dhal with steaming hot Basmathi rice topped with a generous blob of Amul butter. This dhal goes well with parathas, puri, jeera rice and phulkas.
Masoor dhal – 1 cup ( washed and soaked in water for 20 minutes )
Thinly sliced onions – 1/2 cup
Slit green chillies – 3
Small onions – ( peeled ) – 1 handful
Turmeric powder – 1/4 teaspoon
Salt to taste
Green peas – 1/2 cup
Water – 4 cups
Oil – 3 tablespoons
Kalonji ( onion seeds ) – 1 teaspoon
Finely chopped Green coriander leaves – 1 handful
Take a pressure cooker. Put the base on the stove. Heat it. Add the oil. Next add the kalonji seeds. When the kalonji seeds splutter, add the sliced onions. Sauté on sim flame till the onions turn transparent. Next add the slit green chillies, turmeric powder, the drained dhal , small onions and the green peas. Sauté for 3 minutes. Add the water and cover the cooker and keep the flame on medium. When the steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Keep the cooker aside and allow it to cool. Open the cooker. Mix. Add salt to taste. Mix the dhal well. Boil the dhal on sim flame for 3 minutes. Switch off the stove. Garnish. Serve hot.
1) I have used masoor dhal without the skin.
2) The consistency of the dhal should to be thick.
3) Kalonji is available in all the big super markets.
4) If you want the green peas to look fresh, cook them separately and mix it in the end.
5) Kalonji gives that extra taste to this dhal.