Kolor Dail

1. 1
   prep

   Soak the yellow split peas.

   Wash the yellow split peas in 2-3 changes of water until the water runs clear. Soak in enough water to cover for 30 minutes, then drain.

2. 2
   pressure cook · ~15 min

   Pressure cook the dal.

   1.Add the drained yellow split peas, 3 cups water, turmeric powder, and salt to a pressure cooker.

   2.Close the lid and cook on medium heat. Wait for 2 whistles, then lower the heat and cook for 7 more minutes.

   3.Turn off the heat and let the pressure release naturally.

   TIPNatural release prevents the dal from spluttering out through the vent.
3. 3
   simmer · ~5 min

   Simmer the dal to a smooth consistency.

   Open the cooker once the pressure drops. Mash the dal lightly with the back of a ladle. Add the grated ginger and slit green chilies. If the dal is too thick, add half a cup of warm water. Bring to a gentle simmer and cook for 4–5 minutes until the raw ginger aroma softens.

4. 4
   temper · ~3 min

   Make the tempering.

   1.Heat mustard oil in a small pan over medium heat until it just begins to smoke.

   2.Add the bay leaves and cumin seeds. Let the cumin crackle for about 15 seconds.

   3.Toss in the broken dried red chili and let it darken slightly, about 10 seconds more.

   TIPLetting the mustard oil reach its smoking point removes the raw pungency and adds a characteristic Bengali flavour.
5. 5
   mix · ~1 min

   Pour the tempering over the dal.

   Immediately pour the hot tempering over the simmering dal. Stir once and let it bubble together for another minute, then turn off the heat.

6. 6
   garnish

   Garnish with fresh coriander and serve warm.

   Ladle into serving bowls, scatter chopped coriander leaves on top, and serve hot with steamed rice.

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