About this Bengali masoor dal recipe
Bengali masoor dal is a traditional lentil dish from the Bengali cuisine. This dish is made from red lentils (masoor dal) cooked with an aromatic blend of spices known as panch phoron, giving it a unique and comforting flavor. It’s a staple in Bengali households, cherished for its simplicity and rich taste.
Recipe highlights –
- Authentic Bengali recipe
- Flavored with panch phoron
- Quick and simple to prepare
- Nutritious & comforting
- Includes pressure cooker, instant pot & stove-top instructions
The red lentils, or masoor dal not only cook very quickly, but also have high nutritional value. The quick preparation time and rich taste of this dish, combined with the health benefits of red lentils, make it an ideal choice for a wholesome, everyday dish.
What makes this dal unique?
Dal is a staple in most households in India, but the preparation methods vary significantly across regions.
Bengali Masoor Dal is a standout dish due to its unique combination of spices and cooking techniques, creating a depth of flavor that sets it apart from other lentil dishes.
The key to its distinctiveness lies in the use of Panch Phoron, a traditional Bengali five-spice blend, consisting of fenugreek, nigella, cumin, mustard, and fennel seeds. This spice blend imparts a distinctive and aromatic flavor that is quintessentially Bengali.
Additionally, cooking the dal in mustard oil adds a rich and slightly pungent taste, further enhancing its uniqueness.
This dal is eaten regularly in households across Bengal. Its simplicity and heartiness have made it a comforting and nutritious meal staple to the Bengali cuisine.
Main ingredients for Bengali masoor dal
The following are the main ingredients used for making this dal –
- Masoor dal (red lentils) – These are the small, split, reddish-orange lentils. They cook very quickly and give a creamy consistency to the dish.
- Panch phoron – The signature Bengali spice blend is made using five whole seeds – methi dana (fenugreek seeds), kalonji (nigella seeds), jeera (cumin seeds), rai (black mustard seeds) and saunf (fennel seeds). To make panch phoron, you can mix equal parts of these spices and store them in an air-tight container. Adding panch phoron to the tadka of the dal imparts it a unique and aromatic flavor.
- Mustard Oil – The sharp, pungent flavors of mustard oil give this Bengali masoor dal its distinctive taste. While you can use other oils, it’s best to use mustard oil for an authentic flavor.
- Onions – Thinly sliced onions are sautéed in oil and added to the dal for a touch of sweetness and depth of flavor. These are optional though and you can be skip them if you want.
- Optional ingredients – Some people like to add tomatoes, garlic, green chilies and ginger as well. The dal is very customizable and you can vary the ingredients according to your preferences.
How to cook red masoor dal
For authentic Bengali masoor dal recipe, you should cook the lentils until they are tender and mushy. You can cook these lentils in a pressure cooker, instant pot or on stovetop –
- Pressure cooker – For 1 cup lentils, add 3 cups water. Cook for 3-4 whistles on high heat.
- Instant Pot – For 1 cup lentils, add 3 cups of water and cook on high pressure for 5-6 minutes.
- Stove top – For 1 cup lentils, add 4 cups water in a pot or saucepan. Bring to a boil on high heat, then lower the heat and cook for around 30 minutes till the lentils loose shape.
Health and nutrition
Red lentils are a powerhouse of nutrition and a great addition to any diet. They are rich source of plant-based protein, fiber, and essential minerals like iron and folate.
This dish is low in fat and high in dietary fiber, making it an excellent choice for a healthy diet. The use of mustard oil adds beneficial fatty acids and imparts a unique flavor profile.
Serving suggestions
Bengali masoor dal is versatile and you can serve it in various ways. Traditionally it is served along with steamed rice and a dry vegetable curry.
You can also pair it with chapati or other Indian breads. Serve the dal with a side of pickles, papad, and yogurt for a complete meal. You can also enjoy it on its own, as a hearty and nutritious soup.
To make Bengali masoor dal at home follow the detailed step by step recipe with pictures posted below.
Bengali Masoor Dal Recipe
Recipe Info
Nutrition
Equipment
Ingredients For Bengali Masoor Dal Recipe
For cooking the dal
- 1 Cup Masoor Dal (Split Red Lentils)
- 3 Cups Water
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Salt
For the panch phoron
- 1/4 Teaspoon Cumin Seeds (Jeera)
- 1/4 Teaspoon Saunf (Fennel Seeds)
- 1/4 Teaspoon Fenugreek Seeds (Methi Dana)
- 1/4 Teaspoon Rai (Black Mustard Seeds)
- 1/4 Teaspoon Kalonji (Nigella Seeds)
For the tempering
- 1 Tablespoon Mustard Oil
- 2 Bay Leaves (Tej Patta)
- 2 Whole Dried Red Chillies
- 1 Small Onion
- 2 Green Chillies
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
Step By Step Instructions for Bengali Masoor Dal Recipe
Cooking the dal
- Wash the red masoor dal in water 3-4 times till the water runs clear.1 Cup Masoor Dal (Split Red Lentils)
- Add it to a pressure cooker or instant pot along with water.3 Cups Water
- Add some salt and turmeric powder to the lentils.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt
- If cooking in a pressure cooker, close the lid and cook on high heat till you get 3-4 whistles. Then let the pressure lease naturally before opening the lid. If using an instant pot, close the lid and set the valve to sealing position. Pressure cook on high for 6 minutes. Let the pressure release naturally for 10 mins, then release the remaining pressure manually by moving the valve to the venting position.
- Whisk the dal well to make it of a smooth creamy consistency. You can adjust the amount of water to your liking.
Preparing the tempering
- Prepare the panch phoron mixture if you don't have by mixing equal parts of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and nigella seeds. If using a premade mix, add roughly 1 teaspoon of the spice blend.1/4 Teaspoon Cumin Seeds (Jeera), 1/4 Teaspoon Saunf (Fennel Seeds), 1/4 Teaspoon Fenugreek Seeds (Methi Dana), 1/4 Teaspoon Rai (Black Mustard Seeds), 1/4 Teaspoon Kalonji (Nigella Seeds)
- Heat mustard oil in a pan. Then add bay leaves, dried red chillies and panch phoron to the oil. Roast for a minute on medium heat.1 Tablespoon Mustard Oil, 2 Bay Leaves (Tej Patta), 2 Whole Dried Red Chillies
- Add thinly sliced onions and green chillies to the pan.1 Small Onion, 2 Green Chillies
- Saute on low-medium heat till they turn golden brown.
Assembling and garnishing
- Add the prepared tempering to the boiled masoor dal. Adjust water as needed and simmer for 5 minutes.
- Add finely chopped coriander leaves to the dal and mix well.1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Bengali masoor dal is ready. Serve it hot with steamed rice or roti along with vegetable curry.
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