Musuri Daal

The quintessential ghoti badi in Bengal will most likely include Mushur daal in their everyday meal. In fact, I've been known at times to have put on a frowny face if there was no daal in the menu.

This is usually for two - you can change it according to your needs

1. 3/4 cup mushur daal ( masoor daal)
2. 1 tsp jeera ( cumin)
3. 2-3 green chilli (finely chopped)
4. one onion (chopped lengthwise, I don't like to finely chop it)
5. 1 tsp holudh (turmeric)
   
6. salt to taste
   
7. coriander leaves to garnish
   

Directions :

There's two ways to do - the first one is definitely the more traditional way that the other. The faster way is something my mom has developed in the US since time is of the essence these days.

Relatively traditional way :

• Boil the daal in the pressure cooker. You are more than welcome to add in the turmeric and salt in the pressure cooker with the daal. I tend not to do this since if the water comes out, you will have yellow stains to tackle later on
• In a pan, kadhai, something where you can fry stuff, put a tbsp of oil. Put the jeera in first, then the green chilli, and finally the onions.
  
• Once the onions have reached a golden brown color, put in the turmeric and salt and mix properly. ( if you have already put them in the pressure cooker, ignore this step)
  
• Then pour the daal into the tadka (the onion mixture). Add water if necessary. You don't want the daal to look like a khichdi.
  
• After the daal comes to a boil, turn off the gas. Add the coriander leaves on the top as garnish.
  

Faster, fatafat, way

• Put all the ingredients, except the coriander, in the pressure cooker. Once the pressure cooker whistles, your daal is ready :)
• Add the coriander as garnish later
  

You are done. Enjoy !!!

~Shreyasee