How much cooking time?

40 min — 15 min prep, 25 min cooking.

Phalguni Dal (Bengali Spring Red Lentil with Fresh Green Peas)

Name: Phalguni Dal (Bengali Spring Red Lentil with Fresh Green Peas)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: West Bengal Indian
Ingredients: 0.5tsp Turmeric Powder; 1piece onion; 0.25tsp methi seeds; 0.25cup Masoor Dal; salt; 1piece Tomato; 2piece Garlic; 1tsp garam masala powder; 2tsp Mustard Oil; 0.5piece Ginger; 0.5tsp Fennel Seeds; 0.25cup green peas; 2piece green chillies; 0.25tsp Kalonji; 1tsp Mustard Seeds (Black); Asafoetida; 0.5tsp Cumin Seeds

Phalguni Dal is a Bengali springtime specialty (Phalgun = Bengali spring month) where masoor dal (red lentils) is pressure-cooked with fresh sweet green peas in a base of onion, tomato, ginger, garlic, and green chili. Tempered with panch phoran (mustard, fennel, methi, kalonji, cumin) in mustard oil and finished with garam masala. The sweetness of fresh peas balances the earthy red dal — served warm with steamed rice and a squeeze of lemon.

People also search this as falguni dal, masoor matar dal.

Time 40 min · Serves 3 · 164 kcal · East India / Bengal, West Bengal

Ingredients

Main

Turmeric Powder — 0.5 tsp (ground)
onion — 1 piece (chopped)
methi seeds — 0.25 tsp (whole)
Masoor Dal — 0.25 cup (whole)
salt (optional) (whole)
Tomato — 1 piece (chopped)
Garlic — 2 piece (grated)
garam masala powder — 1 tsp (ground)
Mustard Oil — 2 tsp (whole)
Ginger — 0.5 piece (grated)
Fennel Seeds — 0.5 tsp (whole)
green peas — 0.25 cup (chopped)
green chillies — 2 piece (chopped)
Kalonji — 0.25 tsp (ground)

Tempering

Mustard Seeds (Black) — 1 tsp (whole)
Asafoetida (optional) (ground)
Cumin Seeds — 0.5 tsp (whole)

Method

To begin making Phalguni Dal Recipe, place a Pressure Cooker pan on medium heat.
Add the washed and drained masoor dal.
Add the chopped tomatoes and chopped onions.
Grate ginger and garlic to the dal mixture.
Add 1-1/2 cup water to it.Place the lid on the pressure cooker pan with its weight placed on it and allow it to cook until you hear three whistles.Turn off the heat.
Wait til the pressure is released completely.
Now open the lid and mash the dal with a ladle and keep it aside.We will now proceed to prepare the seasoning.To prepare the seasoning, Place a Kadai (Wok)/ Stir Fry Pan on medium heat.
Add 2 teaspoon mustard oil to it.
Add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and kalonji seeds one after the other and allow the seeds to crackle.Once done add the green chilies and saute for 1-2 minutes.
Add asafoetida and turmeric powder followed by fresh green peas.
Cook the green peas covered on medium heat for 2 minutes.After two minutes add the mashed masoor dal, garam masala and salt to taste.
Add some water depending on how thick or thin you want your dal to be.
Let it simmer on low heat for 3-4 minutes and then turn off the heat.Garnish Phalguni Dal Recipe with freshly chopped coriander leaves and serve.Serve Phalguni Dal Recipe for your lunch or dinner with steamed rice or laccha paratha and Carrot Cucumber Tomato Salad with Lemon and Coriander.

Common questions

How many calories in one plate of Phalguni Dal (Bengali Spring Red Lentil with Fresh Green Peas)?: 164 kcal per plate.
How much cooking time?: 40 min — 15 min prep, 25 min cooking.

Ghar ka khana in Kolkata →