Lebupata Diye Mung-Masoor Dal/ Split Mung Bean-Red Lentil with Kaffir Lime Leaves

Macher jhol bhat(soupy fish curry and rice) is staple in the Bong households. But making fish curry is always a messy job and sometimes don't feel like cooking it. So for those lazy days I make simple hearty lentil, swallow fried fritters and stir fried veggies. 

As we all know, lentils and legumes are staple food served with rice or roti (Indian flat bread) across India. Unlike other regions in India Bengalis mostly make mung dal( skinless Mung bean), masoor dal(red lentil), mator dal(yellow split peas), Kalai Dal(skinless black gram),cholar dal(skin less Bengal gram) with minimal amount of spices. Lentil is boiled with turmeric and salt, then whole spices tempered in the hot oil which releases wonderful aroma and finally added to it accompanied by plain white rice and different types of veggie fritters. 

I have been making a special lentil with kaffir lime leaves(similar to Gondhoraj lebu) for a while. Oh it's a bliss to relish dal bhat (plain rice) with a few drops of kaffir lime's precious juice.

I got these beautiful kaffir limes from Mashi's(aunt) back yard in Los Angeles. There are several fruit trees in her backyard. Some were not ready. But I was so fortunate to pick mango and pomegranate off the tree along with some limes ripened by the natural sunshine. Mashi packed these fruits carefully and affectionately so they didn't get bruised while traveling back home. It was priceless!! 


 
The kaffir lime tree is native to Southeast Asia. Its leaves and fruit's zest are widely used in Thai other South Asian cooking for distinct citrusy flavor. A kaffir lime leaf had two dark green leaves joined together end to end, forming a hourglass shape. Leaves are not chewable just like bay leaf, used either whole or thinly sliced in curry or soup. They are rich in natural oils when used fresh. I get in bulk and freeze them which is also good substitute for fresh. Most Asian groceries carry leaves but not limes. They can be seen in someone's backyard only. I am quite lucky to get these aromatic limes and leaves from my friends in the Bay Area whenever I need. I can't thank them enough!

Ingredients~
3/4 cup red lentil
1/4 cup skin less mung bean
1/2 tsp salt(or to taste)
1/4 tsp turmeric
2 tbsp flavorless oil
1/8 tsp whole cumin seeds
1/8 tsp nigella seeds
2 1/2 cups warm water
6-8 pieces kaffir lime leaves, thinly sliced


Method~
You can use just red lentil or skinless mung bean or mixed red and mung bean. Wash the lentils. Boil lentil,salt,turmeric and some lime leaves together in a small pressure cooker with two cups of water until 2 whistles. Turn off the heat and wait for five minutes and pour cold water over the  pressure cooker to release pressure. Heat a heavy bottomed medium pan and add oil. Let it become very hot then add nigella seeds, cumin seeds and dry chili to temper. Add in rest of the leaves, boiled lentil and half a cup of water. Cook it for another 3-5 minutes. Stir it well. Serve with plain rice, fritters and a lime wage if you have it. It's simply delicious!