Bengali Masoor Dal Recipe
Authentic Bengali masoor dal recipe made with red lentils & flavored with panch phoron, a quick & simple dish perfect for a comforting meal.
Recipe Info
Nutrition
Calories: 233kcal | Carbohydrates: 35g | Protein: 13g | Fat: 5g | Fiber: 15g
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.
