Bengali cuisine is always simple and tasty. With very less ingredients, Phalguni curry or Phalguni Dal is a very tasty recipe. This goes very well as side dish with chapathi and phulkas.
Masoor Dal or pink dal – 1 cup
Fresh Peas – 1/2 cup
Onion seeds or kalonji – 1 tsp
Shallots or sambar onions – 10
Onion – 1
Green chili – 2
Red chili powder – 1 tsp
Garam Masala powder – 1/2 tsp
Coriander leaves – to garnish
Salt – to taste
phalguni curry
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Pressure cook masoor dal in enough water for 2 whistles. Keep aside once it cooks soft. Bring around half a cup of water to rolling boil. Once water begins to boil, add peas and close the lid. Turn off the flame and let it cook. After 15 minutes, drain water and set aside.
Chop the onions, shallots, green chilies finely. Heat oil in a pan and add kalonji seeds.  When it pops, add onion, shallots and sauté till golden. Add green chillies, blanched green peas, red chilli powder and mix for 30 seconds.
Now add cooked dal, water to adjust consistency, salt and mix well. Let it boil for 3 to 5 minutes. Cook over medium flame and mix in between to avoid the dal sticking to the bottom of pan. Garnish with fresh coriander leaves and enjoy with phulkas, chapathi or naan.