Urad Lentils are called mashkolai daal in Bangladesh. I have used Urad Lentils but you can use Mung Beans or Red Split peas instead. Daal is a staple in most Bengali meals, so we have many different recipes. Lau Daal is quite commonly served at lunch time with rice, chapatti and other curries.
1 ½ Cup Urad Lentils
4 Tomatoes, sliced
1 Green Squash/Marrow
2 ½ Tsp Ginger, minced
1 Tsp Garlic, minced
4 Green Chilies
1 Tsp Red Chili powder
½ Cup Onion, Minced
1 Tsp Toasted Cumin powder
½ Tsp Turmeric Powder
2 Tbsp Oil
Salt to taste ( I added 1 ½ Tsp)
Wash the lentils and Soak in water for half an hour.
Peel the squash, and cut them into bite sized chunks. The squash I used, is also called gourd or marrow. Sorry I didnt take a picture, but you can click squash in ingredients and see a picture, plus you can read more about squash on: http://en.wikipedia.org/wiki/Squash_(plant)
Bring a pot of water to boil. Take a knife and make a slit in each tomato, and release in the boiling water.
Within 5 minutes, take all the tomatoes out and slice them into small pieces.
Put the daal along with 1 Tbsp ginger, all the garlic, green chilies, tomatoes and salt in 6 ½ cups of water, and bring to a boil. Boil until the lentils are cooked, and most the water has been soaked into the daal.
In the meantime, in a different pan, sauté the onions and the rest of ginger. When the onions get translucent, add the turmeric, cumin and ½ Tsp chili powder. Sauté for a couple of minutes and add the squash.
Add the squash mixture to the daal and simmer for 15 minutes. Add the other ½ Tsp chili powder and turn the heat off. Serve garnished with fried onions.
- South Indian Spinach and Lentil Soup (bigapplebitesny.wordpress.com)
- Red Lentil Dal with Tamarind and Asparagus (thebittenword.com)