Kalier Dal/White Lentil Stew

Kalier Dal/White Lentil Stew is the most favorite lentil for West Bengal people anytime of the year alongside with potato-poppy seeds curry. This simple combo is a delicacy for them. On the other hand, for the Baagal folks (people from Bangladesh(erstwhile East Bengal) this lentil is not that popular and they make it bit differently. My mother served this lentil either with any veggie fritters or with Chola-Matordaler Bora. This is very wholesome summertime comfort meal in Bengali households.

This lentil usually don't need dry roasting. But its texture gets slimy after boiling. So my mother would dry roast the white lentil without browning it. Like other Bengali lentils this lentil is a very delicious without an elaborate procedure and it doesn't require any fancy ingredients. This is pure vegetarian(no onion, no garlic). 

Ingredients~
1 cup white lentil
3 1/2 cups water
1/2 tsp salt or to taste
1/4 tsp sugar or to taste
1/4 tsp turmeric
1 tsp ginger paste
1/4 tsp fennel seeds
1/4 tsp  ground fennel seeds 
1 bay leaf
1 dry red chili

2 tbsp unsweetened dry coconut
1 1/2 tbsp mustard oil(preferably)

Method~

Dry roast the white lentil without browning it. Wash well and drain the water. Pressure cook with 2 1/2 cups of water and salt till 2 whistle. Turn off the heat and let the pressure release  naturally. Heat oil in a large pan over medium high heat. Temper bay leaf, dry red chili and fennel seeds together. Reduce heat to low. Add ginger paste and 1 tbsp coconut. Saute until it smells aromatic. Add in the boiled lentil and mix well. Add turmeric powder, sugar and along with remaining water. Let it come to full rolling boil for a few minutes. Taste and adjust seasonings. Cook till it thickens to desired consistency. Sprinkle fennel seeds powder and stir well. Stir fry remaining coconut with little oil. Pour over cooked lentil. Garnish with fresh coriander. Serve with plain rice and alongside fritters or veg curry. 

Happy Cooking!