Bengali Masoor Dal

Dal is one of the most comforting and delicious food. A bowl of rice and dal is literally heaven on a plate for me. You can make different variety of dal by varying the dals and ingredients. You can make a simple dal tadka, or add in some vegetables to make a masala dal or a spinach dal. Dal goes well with plain rice, pulao and chapathi. Also lentils are a rich source of protein, dietary fiber, iron, folate and minerals.

Remember the panch phoron masala I had posted sometime back? Here’s a simple and delicious Bengali style masoor dal using panch phoron. Panch phoron is nothing but a flavorful and fragrant spice mix of cumin, fennel, mustard, nigella and fenugreek seeds. This spice mix when tempered in ghee releases a wonderful aroma and imparts a beautiful flavor to the masoor dal. The dal tastes best with chapathi as well as plain rice and jeera pulao. Serve the dal hot along with some sabzi / vegetable curry.

Bengali Masoor Dal

Bengali style red lentils / masoor dal with panch phoron tadka

Print Pin Recipe

Servings 3 – 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 cup masoor dal / red lentil
• 1 medium onion chopped
• 1 inch ginger piece grated
• 3-4 green chillies finely chopped
• 1 large tomato chopped
• ¼ tsp turmeric powder
• Salt to taste
• 4-5 sprigs of coriander leaves
• Half a lemon

To temper

• 2 tsp ghee
• 2 tsp panch phoron
• ¼ tsp asafoetida / hing
• 2 dried red chillies halved

Instructions

• Wash the dal well and add 2 cups of water. Pressure cook the dal with turmeric powder for 2-3 whistles or until soft and mushy.
• Mash the dal well and set aside.
• Heat ghee and add the panch phoron masala. Once it starts popping and gives out good aroma, add the asafoetida, red chillies and fry for few seconds.
• Add the chopped onions and fry till they become soft. Then add green chillies, ginger and fry for another 2-3 minutes.
• Add the tomatoes and fry for 4-5 minutes. Then add the dal, salt and 2-3 cups of water. Mix everything well and bring to boil.
• Cook the dal for another 3-4 minutes or till it reaches the required consistency. Add lemon juice and garnish with coriander leaves.

Notes

• If you prefer a thinner dal, add more water and adjust the consistency.
• Adjust the amount of green chillies according to your spice level.

Course: Side Dish

Cuisine: Indian

Keyword: Side Dish for Rice, Side Dish for Roti