Bengal Red Lentils with Spices
| Yield: | 4 Servings |
| Categories: | Vegetables |
| FOR COOKING THE DAL | ||
| 1 1/2 | c | Red lentils (masar dal) |
| 6 | Hot green chilies | |
| 1/2 | ts | Turmeric |
| 4 1/2 | c | Water |
| 1 1/2 | ts | Salt; or to taste |
| FOR FLAVORING THE DAL | ||
| 4 | tb | Usli ghee or light vegetable oil |
| 1 | c | Minced onion |
| 1 | tb | Grated or crushed ginger |
| 1 | c | Finely chopped tomatoes |
| FOR THE SPICE-PERFUMED BUTTE | ||
| 2 | tb | Usli ghee or light vegetable oil |
| 1 | tb | Panch phoron mix (equal quantities of cumin seed; fennel seed; brown mustard seed; fenugreek seed, and black onion seed) |
| 4 | Bay leaves | |
| 4 | Dry red chili pods | |
| 2 | ts | Minced garlic (optional) |
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