Mooshoor Dal – Red Lentils with Caramelized Onions
Red Lentils are probably one of the simplest and most versatile creations in my pantry. Their simplicity rests in their ease of creation. Red lentils are predictable, and they cook quickly. They melt into the smooth buttery smoothness that I can count on. This recipe for Red Lentils with Caramelized Onions is a staple on most Bengali tables. All in it costs of maybe 7 ingredients and delivers pure and delicious comfort. All in about 15 minutes flat.
My Mushoor Dal or Red Lentils with Caramelized Onions Story
Today is about simplicity and savoring simple moments. It is my son’s first grade concert. This is the second first grade concert. This first of everything always belongs to my daughter Deepta. It is probably the second or third of these events. I always tend to barely make it in, just in time. I never make it in time to snag a good photo taking seat. The timings are never practical for a busy working mom like me.
Well, since I cannot change the system, not yet anyway, I decided to skip the camera. For a change, I did not care where I sat as long as I could see my son Aadi’s smiling face. I gracefully sat in a corner seat. I did not have to be a part of the frenzy of tripods, cameras and the myriad people squeezing to fit my device in. The program began. Seven songs, covering pieces about the ocean, the kids were dressed in shades of green and sea green or blue. A smart way to get the St Patrick’s colors to do double duty.
I watched the energy, and the smiling parents unconstrained by a mechanical viewfinder. And to keep up with the perfect and simple theme, I made these simple lentils for dinner.
More about the dal
Cook the dal or lentils until soft but not mushy. Adding the fried onions is essential and gives the dal all the deep rich gentle sweetness that it needs.Just that! For another simple red lentil dal recipe, you can check out my red lentils with tomatoes and cilantro. This dal is best savored with hot rice, if you are feeling indulgent with just a tiny bit of ghee.
Whatever is Nigella Seeds aka Kalo Jire
Nigella seeds are tiny shiny black seeds often found in middle eastern cooking. They are also much loved on the Bengali table, reserved for simple dishes like this. Kalonji (in Hindi) or Kalo Jire (in Bengali) are other names for these seeds.
A classic and comforting dish of Bengali red lentils tempered with caramelized onions.
Ingredients
- ½ cup orange lentils
- 3 cups of water
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons oil
- 1 small red onion finely diced.
- 1 teaspoon ghee or oil
- 1 teaspoon nigella seeds
- 1 dried red chili
Instructions
- Place the lentils and water in a cooking pot. Place the pot on medium heat.
- Add in the turmeric and salt and bring to a simmer.
- Lower the temperature to low to continue cooking until the lentils and nice and soft but not mushy.
- While the lentils are cooking, heat the oil in a small wok on medium low heat for about 1 minute until fairly hot.
- Add in the onions and begin cooking until the onions soften. Continue cooking until it begins to turn softly golden and finally crisp and golden. This process needs a little care to ensure that the onions do not burn.
- Stir in the onions.
- Heat the final teaspoon of ghee or oil and add in the nigella seeds and dried red chili and allow them to sizzle.
- Pour over the dal and enjoy!
Notes
Mooshoor Dal
This is basic comforting homey orange lentils. I love this on a snowyNew Yorknight and love to have this over steaming white rice and mashed potatoes and bitter melons as soon as I visit my parents. It is calming and good for both the body and soul.
To get this recipe to work and complete in the mentioned time, it does need attention to sauté and brown the onions. It is important to start the browning process simultaneously with simmering with the orange lentils.
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