Make this Bengali masoor dal for a comforting meal and serve it with steamed rice and a dry sabji on the side. Here is how to make it.
If you are someone who loves to explore new cuisines, then try more Bengali recipes – Bengali Aloo Dum, Bengali Mishti Pulao, Bengali Style Veg Pulao, Cholar Dal, and Jhal Muri.
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About This Recipe
Dal is a staple in every Indian household. Each region has its own set of dal recipes, which vary in taste, and ingredients. This Bengali masoor dal is one such recipe, that has a distinct and unique taste due to the use of panch phoran masala.
Made using red lentil cooked with turmeric powder until tender and then tempered with mustard oil infused with panch phoran, this Bengali masoor dal is best served with steamed white rice, some dry sabji, and a papad on the side.
To make it slightly indulgent, do not forget to drizzle a dollop of ghee on top.
You can also make a No Onion No Garlic masoor dal version (niramish), by skipping the onions. Instead, you can add tomato to the dal while boiling, which will add a tangy taste to the Dal.
This Bengali style Masoor Dal is,
- Vegan
- Easy + Quick
- Delicious
- Perfect for weekday meals
Ingredients
For the Dal – To boil the dal, you will need masoor dal (red lentils), water, salt and turmeric powder.
You can adjust the amount of water according to the consistency you need.
For Tempering – To temper the dal, you will need mustard oil, bay leaves, dry red chilies, panch phoran, onion, and fresh coriander.
Mustard oil gives a very unique and authentic taste to the dal. But if you don’t prefer mustard oil, then you can use vegetable oil or ghee.
You can make panch phoran masala at home, or use a store-bought one. If you are planning to make it at home, then try my recipe – Panch Phoran Recipe.
Use fresh coriander leaves to garnish. Do not use the wilted or dark-colored ones. Fresh ones add a refreshing taste, that makes the dal even more delicious.
How to make Bengali Masoor Dal?
Wash 1 cup red lentils (masoor dal) well with water 2-3 times.
Drain the water and add the dal to a pressure cooker.
Note – You can also cook the dal in an instant pot (PRESSURE COOK for 8 mins on high pressure) or in a pot over stovetop (30-40 minutes on medium heat).
Add 3 and ½ cups of water, salt to taste, and ½ tsp turmeric powder to the cooker and close the lid. Pressure cook for one whistle on high heat.
Simmer the heat to low and cook for 8-10 minutes.
Remove the cooker from heat and let the pressure release naturally. Open the lid and whisk the dal well using a wire whisk.
Heat 2 tbsp mustard oil in a small pan.
Once the oil is hot, add 2 whole bay leaves, 2 whole dry red chilies, and 1 tsp panch phoran and let them crackle for 4-5 seconds.
Add ½ cup sliced onion and fry on medium heat until onion turns slightly browned, 5-6 minutes. Keep stirring at regular intervals while frying.
Pour the tempering over the dal and mix well.
Garnish with fresh coriander and serve hot.
Pro Tips By Neha
You can skip onion and make plain masoor dal for a No Onion No Garlic version.
Add ¼ cup sliced tomato while pressure cooking the dal for a taste change.
Temper the dal only with mustard oil, to give it that authentic Bengali taste.
Use fresh homemade panch phoran masala for the best taste.
Add more water if you like thinner dal.
Serving Suggestions
Serve Bengali style masoor dal along with steamed rice, sliced onions, and papad on the side. While cooking the rice, you can add a few halved potatoes.
You can also serve it with phulka, tawa paratha, and a dry sabzi (torkari) on the side for everyday meals. In summers, you can also serve raita with the meal.
Squeeze a lime wedge over the dal just before serving for a refreshing taste.
Storage Suggestions
Bengali style masoor dal will last in the fridge for about 3 to 4 days, in an airtight container. Reheat it in a pan or microwave before serving again. If you feel it has become a little thick while refrigerating, then add a little hot water and heat it properly.
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Recipe Card
Bengali Masoor Dal Recipe
Ingredients
- 1 cup red masoor dal
- 3-½ cups water
- salt (to taste)
- ½ teaspoon turmeric powder
- 2 tablespoon mustard oil
- 2 whole bay leaves
- 2 whole dry red chilies
- 1 teaspoon panch phoran
- ½ cup sliced onion
- 2 tablespoon chopped coriander
Instructions
- Wash 1 cup red lentils (masoor dal) well with water 2-3 times.
- Drain the water and add the dal to a pressure cooker.
- Note – You can also cook the dal in an instant pot (PRESSURE COOK for 8 mins on high pressure) or in a pot over stovetop (30-40 minutes on medium heat).
- Add 3 and ½ cups of water, salt to taste, and ½ tsp turmeric powder to the cooker and close the lid. Pressure cook for one whistle on high heat.
- Simmer the heat to low and cook for 8-10 minutes.
- Remove the cooker from heat and let the pressure release naturally. Open the lid and whisk the dal well using a wire whisk.
- Heat 2 tbsp mustard oil in a small pan.
- Once the oil is hot, add 2 whole bay leaves, 2 whole dry red chilies, and 1 tsp panch phoran and let them crackle for 4-5 seconds.
- Add ½ cup sliced onion and fry on medium heat until onion turns slightly browned,5-6 minutes. Keep stirring at regular intervals while frying.
- Pour the tempering over the dal and mix well.
- Garnish with fresh coriander and serve hot.
Did you make this recipe? Let me know!