Bengali Phalguni Dal with Green Peas and Spices

Phalguni Dal Recipe – Bengali Style Red Lentils with Fresh Green Peas

Phalguni Dal is a traditional Bengali dish that is simple yet packed with flavor. This comforting and nutritious dish made from masoor dal (red lentils) and fresh green peas is an excellent choice for lunch or dinner. Infused with the aromatic spices of Bengali cuisine and cooked in mustard oil, this dal is a perfect accompaniment to steamed rice or paratha. Let’s walk you through this easy and high-protein vegetarian recipe that brings the essence of Bengali home cooking to your table.

Ingredients for Phalguni Dal Recipe

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Servings: 2

Cuisine: Bengali

Course: Lunch

Diet: High Protein Vegetarian

Instructions for Making Phalguni Dal Recipe

1. Cooking the Masoor Dal:

   • Start by placing a pressure cooker pan on medium heat.
   • Add the washed and drained masoor dal into the pan.
   • Add the chopped tomatoes and onions to the dal.
   • Grate the ginger and garlic and mix them in with the dal.
   • Pour in 1-1/2 cups of water and stir everything together.
   • Close the lid of the pressure cooker and place the weight on top. Allow the dal to cook for about 3 whistles.
   • Once the whistles stop, turn off the heat. Let the pressure naturally release. Once it’s safe, open the lid and mash the dal with a ladle. Set it aside for later.

2. Preparing the Seasoning:

   • In a separate Kadai (Wok) or Stir Fry Pan, heat 2 teaspoons of mustard oil on medium heat.
   • Add the mustard seeds, methi seeds (fenugreek), fennel seeds, cumin seeds, and kalonji seeds to the pan. Allow these seeds to crackle and release their fragrance.
   • Once the seeds have popped, add the chopped green chilies and sauté them for about 1-2 minutes, allowing them to soften and release their heat.
   • Next, add a pinch of asafoetida (hing) and turmeric powder to the mixture. Stir well.
   • Add the fresh green peas to the pan and cover it. Let the peas cook for about 2 minutes over medium heat, stirring occasionally.

3. Combining the Dal and Seasoning:

   • After the green peas are cooked, add the mashed masoor dal into the pan with the peas and spices.
   • Sprinkle in the garam masala powder and salt to taste. Stir everything together to ensure an even distribution of spices.
   • Adjust the consistency of the dal by adding a little water if you prefer it thinner or letting it cook uncovered for a few minutes to thicken if you like it thicker.
   • Let the dal simmer on low heat for 3-4 minutes to allow the flavors to blend.

4. Garnishing and Serving:

   • Turn off the heat and garnish the Phalguni Dal with freshly chopped coriander leaves for a refreshing touch.
   • Serve this hearty dal with steamed rice or laccha paratha (layered flatbread) on the side. A refreshing Carrot Cucumber Tomato Salad with Lemon and Coriander will complete this wholesome Bengali meal.

Serving Suggestions:

Phalguni Dal is best enjoyed as a comforting dish for lunch or dinner. Serve it alongside steamed rice or laccha paratha for a filling and flavorful meal. You can also pair it with a side of Carrot Cucumber Tomato Salad with Lemon and Coriander to add a crunchy, refreshing element to the meal.

Nutritional Information (per serving):

(Note: The nutritional values are approximate and may vary based on specific ingredients and portion sizes.)

This Phalguni Dal Recipe is a wonderful representation of the flavors of Bengali cuisine. With its simple ingredients and bold flavors, it offers a balanced meal that is high in protein and packed with essential nutrients. Whether you’re cooking for yourself or sharing with family, this dish is sure to bring joy to your table! Enjoy!