Peyaj diye mosur dal (mushur/masoor), or Bengali orange-lentil soup with a flavouring of onions and panch phoron (a Bengali five-spice mix), is probably not something you would make on a weekly basis, mainly because it is not as versatile and neutral as a regular Bengali mosur dal (you know, the one with a kaalo-jeere-green-chilli tempering?), but it provides a nice change of palate once in a while. Like most Bengali dal recipes, this one is easy and straightforward enough to take no more than 15 to 20 minutes of your time.
- 100 g mosur dal (orange lentils)
- 2 pcs bay leaves
- 1 pc dried red chilli
- ½ tsp panch phoron
- 60 g onion
- 10 g salt
- 10 g sugar
- ½ tsp turmeric powder
- 550 g water
- 15 g mustard oil
- Wash, rinse and boil the dal.
- Slice the onions.
- Heat mustard oil until smoking gently. Temper with dried red chilli, bay leaves, and panch phoron.
- Add the onions. Fry until they are translucent and soft. Add turmeric powder. Fry until the raw smell of turmeric goes away.
- Now, add the boiled and beaten dal to the kadai. Add salt and sugar. Bubble on medium heat for 6 minutes.
- Serve hot with rice and beguni.