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.
- ½ cup Red Lentils (Masoor Dal)
- 2 tsp Oil
- 1 tsp Panch phoron
- 1 Small Red onion, thinly sliced
- 2 Green chilies, slit vertically
- 2 Medium Tomatoes, chopped
- To taste Salt
- 2 tbsp Lemon juice (or more to taste)
- 2 tbsp Cilantro, chopped
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
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.