Red Lentils with baby tomatoes-Kon bilahi Diya Dail,Assamese Dish

Most Assamese love a simple meal consisting of lentils ,rice and a mash(bhaat,dal aru pitika) alon

Most Assamese love a simple meal consisting of lentils ,rice and a mash(bhaat,dal aru pitika) along with some green chili,kharoli and a slice of lemon.There are many variations of lentils/dal in Assam. Every Assamese household has its own favorite recipe for dal.

1 cup red lentils,washed thoroughly
1/2 cup baby tomatoes (kon bilahi)
1/2 tsp Turmeric powder
salt to taste

For Tempering:
½ tsp Panch Phoron*
1 small onion, sliced
1 bay leaf(optional)
2 tsp mustard Oil

Cook Masur Dal with 2-3 cups of water,tomatoes,salt and turmeric. Once it is cooked mix it well with a whisk(dal ghutoni).

Heat oil and add the pas phoron* and bay leaf
Add the finely sliced onions and fry till light brown, taking care not to burn the spices.
Add to the previously cooked dal.
(NOTE:photo taken at this stage)
Mix well.(Add more water if you want)
Cook for a further 3-5 minutes, stirring constantly. Remove from the heat. Stir in chopped coriander and serve hot

*Recipe for Panch Phoran(Assamese version)

1 tsp Cumin Seeds ( Jeera )
1tsp Nigella Seeds ( Kalonji )
1tsp Black Mustard Seeds ( Rai )
1tsp Fennel Seeds ( Saunf)
1/2 tsp Fenugreek Seeds ( Methi )

Mix all the spices and store them in an airtight jar in a cool, dry place. Shake the jar before each use to make sure the spices are evenly distributed.

Source: Sharmin

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