### TranslatedIngredients: 1/4 cup Masoor Dal (Whole) - washed and drained,1/4 cup Green peas (Matar),1 Onion - finely chopped,1 Tomato - finely chopped,1/2 inch Ginger - grated,2 cloves Garlic - grated,2 Green Chillies - chopped in pieces,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Fennel seeds (Saunf),1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Garam masala powder,2 teaspoon Mustard oil,Asafoetida (hing) - a pinch ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: 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. Mix well. 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.
