Bengali Masar Dal - Bengal Red Lentils with Spices

From Classic Indian Vegetarian and Grain Cooking

For 6-8 People

For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste

For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes

For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic

For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds

1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.