Bengali Red Masoor Dal (Bangali Musuri’r Dal)
This Bengali Masoor dal is a simple, everyday lentil dish that is comforting and hearty. Panch phoron, a Bengali five spice mix adds lots of flavor to this dal.
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Ingredients
- 1 cup Red Lentils (Masoor Dal)
- 2 teaspoons Oil
- 1 teaspoon Panch phoron
- 1 Small Red onion, thinly sliced
- 2 Green chilies, slit vertically
- 2 Medium Tomatoes, chopped
- To taste Salt
- 2 tablespoons Lemon juice (or more to taste)
- 2 tablespoons Cilantro, chopped
Instructions
- Cook red lentils until tender. Pressure cooker/ Instant pot can be used to expedite this process.*
- Heat oil in a sauce pan, add panch phoron; once the seeds to splutter, add onions and green chilies. Saute until onions are lightly browned and translucent.
- Add chopped tomatoes and a pinch of turmeric; cover and cook until tomatoes are mushy, about 4-5 minutes.
- 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.
- Garnish with chopped cilantro and serve with rice
Notes
How to cook red lentils/ masoor dal:
- Instant Pot/ Pressure cooker: For ½ cup red lentils, add 1¼ cups water. Cook on high pressure for 5 minutes in IP and for 3~4 whistles in a regular pressure cooker.
- Stove-top method: Combine ½ cup red lentils with 1¾ cups of water in a saucepan. Bring to a boil on medium-high heat. Lower the heat and simmer until lentils are tender and start turning mushy, about 15~20 minutes.
Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 158mg | Potassium: 583mg | Fiber: 16g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 4mg
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