Mashur Daal is one of the most comforting lentil stews that will fill you up and keep your tummy warm! This dish is a traditional Bangladeshi recipe, the flavours and aromas will not disappoint you.
In a saucepan add your water, white onion (finely chopped), garlic (half of the amount specified, save half for later), 1 green chilli, 1/2 tbsp ghee, tomatoes and all dry spices (apart from the panch phoron).
Wash your lentils in water and add to the saucepan and simmer over a medium heat for 30 minutes, stirring regularly.
Simmer and throw in the fresh coriander and mix well.
In a separate frying pan, heat up the remaining 1/2 tbsp of ghee and add the sliced onions, panch phoron and remaining garlic and green chilli - stir until the panch phoron begins to spit.
Turn the heat down to a simmer and add one ladles worth of the daal into the pan - beware, this will sizzle and possibly spit!
Mix well and add the mixture back into the main pot of daal - this will enhance the flavour once you mix it well.
Cover and simmer for a few minutes - you're ready to serve!