I’m back to blogging with Blogging Marathon #5. Big thanks to Valli for organizing this event yet again and coming up with very interesting themes. I chose “7 Days of Regional Special” and decided to make dishes from Bengal. I was debating whether to go with Rajastani or Bengali dishes since I’ve never tried these before, but finally settled with the Bangla recipes. There are quite a few Bengali bloggers with authentic recipes that I’ve been trying and will be posting for the next 7 days.

For my first recipe, I made this very comforting dal from Sandeepa’s bongcookbook. It’s a simple preparation made with masoor dal and tomato that is tempered with panch phoron. Panch phoron or Panch puran is a mixture of 5 spices, fenugreek, mustard, fennel, nigella and cumin seeds. I bought a packet of panch phoron some time back and have been adding to curries just because I like the subtle flavor the different seeds impart to the dish. But this is the first time I used them in a dal and we really LOVED it. As Sandeepa says in her post that this is a comfort dish, I totally agree with her. It was so easy to make and wasn’t any different from how I make, but the final dish was amazing and oh-so comforting.


Sandeepa’s original recipe here.

Bengali Red Masoor Dal (Bangali Musuri’r Dal)
Bengali Red Masoor Dal (Bangali Musuri’r Dal)
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Bengali Red Masoor Dal (Bangali Musuri’r Dal)
Bengali Red Masoor Dal (Bangali Musuri’r Dal)
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup masoor dal Red
  • 1 Red onion – medium, thinly sliced
  • 2 - 3 chilies Green – slit vertically
  • 2 Tomatoes – medium, chopped
  • 1 tsp Panch phoron
  • 6 - 8 Curry leaves
  • to taste Salt
  • 2 tbsps Lemon juice (or more to taste)
Servings: serving
Instructions
  1. Pressure cook dal until tender, I cook for 4 whistles in my cooker.
  2. Heat 1tsp oil in a sauce pan, add panch phoron and curry leaves; once the seeds to splutter, add onions and green chilies. Sauté until onions are lightly browned and translucent.
  3. Add chopped tomatoes and a pinch of turmeric; cover and cook until tomatoes are mushy, about 4-5 minutes.
  4. Add the cooked dal along with 2-3 cups of water and salt. Bring to a boil on medium high flame, lower the heat and simmer for 10 minutes. Stir in the lemon juice and mix well.
Recipe Notes

Serve with steamy hot rice for a comforting meal anytime of the day.

Let's check out what my fellow marathoners have been cooking up today:

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special:Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast:Sushma Pinjala

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