Do you know what makes Bengali cuisine special? It's the unique blend of spices that is common in Bengali cuisine.
If you love the taste of Bengali food, you'll love this Bengali masoor dal recipe.
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I used the special spice mix popularly known as "Panch Phoron" and sauteed onion to bring a delicious comfort food vibe to this dal.
I came across this recipe in a Bengali cuisine cookbook from my local library, and the flavor combo fascinated me immediately.
I made a few variations to veganize the dish without giving up flavor or taste.
The end result was a dinner enjoyed by the entire family.
This was my first Bengali recipe in a long time, but certainly not the last.
I am sure you will like it just like my family did!
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Why this recipe works
Bengali masoor dal is a simple yet flavorful recipe that can be made in under an hour.
You only need a handful of ingredients to prepare this recipe.
This recipe uses panch phoron, a Bengali spice blend that gives the dal a unique flavor.
Sauteed onions are added to the dal for sweetness and crunch.
If you love dal recipes and want some changes from regular dal like dal tadka, spinach dal, and chana dal, then you must try this dal recipe made with red lentils with Bengali spices.
This recipe is 100% vegan and gluten-free.
It's the perfect weeknight meal for the whole family.
Give it a try today! You won't be disappointed.
Ingredients note:
- Red lentils: Red lentils are also known as masoor dal or Bengali dal. You can find them in any Indian grocery store. Look for sealed packs for maximum freshness.
- Panch phoron: Panch phoron is a Bengali spice blend made with five spices - fenugreek seeds, cumin seeds, coriander seeds, fennel seeds, and nigella seeds. You can find it in any Indian grocery store or online.
- Onion: I used medium-sized red onion. Red onions bring a natural sweetness to the dal.
- Ginger and garlic: Use fresh or store-bought ginger garlic paste. Fresh ginger and garlic are the preferred option.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Start by washing the lentils 3 times in water.
Pressure cook the lentils with 3 cups water for 5-6 minutes. (I used an Instant pot pressure cooker)
Once the dal is ready, heat the oil in a pan on medium heat.
Add mustard seeds and panch phoron and let the spices splutter.
Add chopped onions and ginger garlic paste, and saute until they are golden brown.
Add turmeric powder and saute for a minute.
Add the cooked dal to the pan and mix well.
Add salt and water as needed. Boil for a few minutes.
Finally, add freshly chopped cilantro and serve hot with white rice or roti with a side of potato fry.
How to cook masoor dal on a stovetop?
Wash the red lentils in clean water 3-4 times.
Drain the water and add the dal to a saucepan with fresh water.
Bring it to a boil and cook until the lentils are soft. This will take about 15-20 minutes.
Once the dal is cooked, follow the recipe instructions above.
How to cook red lentils on an Instant Pot?
For this Bengali masoor dal recipe, I used the Instant pot to cook the lentils.
After rinsing the red lentils, add the lentils and water inside the pot. Pressure cook for 6 minutes.
Once the timer goes off, wait for natural pressure release.
Carefully open the lid and follow the recipe to make Bengali dal.
Tips
- If you don't have panch phoron spices, you could buy the individual spices and mix them together. Store it in an airtight container to retain freshness.
- Add more water if you want a soup-like consistency. You can also add green chilies for some heat.
- Adjust the salt and spices as per your taste. If you don't have an Instant Pot, you can cook the dal on the stovetop.
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📖 Recipe
Bengali Masoor Dal
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup red lentils
- 3 cup water
- salt to taste
- 1 teaspoon panch phoran
- ¼ teaspoon turmeric powder
- 1 onion sliced
- 1 ½ tablespoon olive oil
- 2 tablespoon cilantro chopped
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- ½ teaspoon mustard seeds
Instructions
- Start by washing the lentils 3 times in water.1 cup red lentils
- Pressure cook the lentils with 3 cups of water for 5-6 minutes. (I used an Instant pot pressure cooker)
- Once the dal is ready, heat the oil in a pan on medium heat.1 ½ tablespoon olive oil
- Add mustard seeds, and panch phoron and let the spices splutter.½ teaspoon mustard seeds, 1 teaspoon panch phoran
- Add ginger, garlic, and chopped onions and saute until they are golden brown.1 teaspoon ginger grated, 1 teaspoon garlic minced, 1 onion sliced
- Add turmeric powder and saute for a minute.¼ teaspoon turmeric powder
- Add the cooked dal to the pan and mix well.
- Add salt and water as needed. Boil for a few minutes.
- Finally, add freshly chopped cilantro and serve hot with white rice or roti with a side of potato fry.2 tablespoon cilantro chopped
Notes
- If you don't have panch phoron spices, you could buy the individual spices and mix them. Store it in an airtight container to retain freshness
- Add more water if you want a soup-like consistency. You can also add green chilies for some heat.
- Adjust the salt and spices as per your taste. If you don't have an Instant Pot, you can cook the dal on the stovetop.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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