Go Back
+ servings

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.
Author: Pavani
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: bengali
Servings: 4 serving


  • 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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!