Bengali Masoor Dal
Bengali masoor dal is a simple yet flavorful recipe that can be made in under an hour.
Servings: 4
Calories: 101kcal
Equipment
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.
Nutrition
Calories: 101kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 10mg | Potassium: 172mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg