Phalguni Dal Recipe
A creamy and simple dal that's served as a side dish to chapthis or with any Indian flat breads.
Masoor Dal or pink dal - 1 cup
Fresh Peas – 1/2 cup
Onion seeds or kalonji - 1 tsp
Shallots or sambar onions - 10
Onion - 1
Green chili – 2
Red chili powder – 1 tsp
Garam Masala powder – 1/2 tsp
Coriander leaves – to garnish
Salt – to taste
Mustard oil - 1 tbsp
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 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.
Phalguni Dal is ready.
Garnish with coriander leaves and serve hot with Rotis, chappathis or Naans.
If you do not have kalonji (Onion seeds) feel free to temper with cumin seeds.