Simple and Delicious Masoor Dal Recipe – Bengali Style
For Cooking Dal
For Tempering (Tarka)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Rinse Lentils Thoroughly
Rinse 1/2 cup of red lentils (masoor dal) multiple times under running water until the water runs clear. This step is crucial for removing any dust and impurities.
Combine Ingredients for Dal
Transfer the rinsed lentils to a cooking pot. Add 1 medium onion, 6-7 sliced garlic cloves, 2 whole green chilies, 1/2 teaspoon turmeric powder, and 1 teaspoon oil.
Add Water and Cook
Pour 3 cups of hot water into the pot. Partially cover the pot and cook on high heat until the mixture starts boiling.
Simmer and Skim
Once boiling, lower the heat to medium-low. Remove any foam that comes up initially using a spoon, being careful not to remove any onion or garlic pieces along with it.
Cook Until Mushy
Continue cooking until the lentils start to break up and become mushy, forming a smooth and silky broth. This process took approximately in the video. If the water dries up before the lentils are cooked, add more hot water as needed.
Mash the Dal
Once the lentils are cooked to a mushy consistency, remove the whole green chilies. Mash the dal using the back of a ladle, a wire , or a traditional dal ghutni until it reaches your desired smoothness.
Adjust Dal Consistency
If you prefer a thicker dal, increase the heat and let it boil away until it thickens to your liking. If you prefer a thinner consistency, add more hot water. Taste and adjust seasonings if necessary.
Prepare Tempering (Tarka)
In a separate pot, heat 2 tablespoons of oil. Once the oil is hot, lower the heat to low. Add 1/2 teaspoon of Panch Phoron (Bengali five-spice blend) and 4 whole dry red chilies. Stir for a few seconds until the spices splutter and become aromatic.
Fry Onions for Tarka
Add 1 large sliced onion and a pinch of salt to the pot. Fry the onions on medium-low heat, stirring occasionally, until they turn golden brown.
Garnish (Optional)
Once the onions are golden brown, remove a small portion of the fried onions and dry red chilies from the pot. These will be used as a garnish at the end.
Combine Dal and Tarka
Carefully pour the cooked and mashed dal directly into the pot with the fried spices and onions. You will hear a sizzling sound as they combine.
Season and Boil
Add 2 teaspoons of salt to the dal and stir well to combine all the flavors. If using, add the chopped coriander leaves. Allow the dal to come to a rolling boil, then remove it from the heat.
Serve
Serve the delicious Masoor Dal hot, garnished with the reserved fried onions and dry red chilies. Enjoy with rice or roti.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For faster cooking, use a pressure cookerPreparation tip
Add 1.5 cups hot water and 1 teaspoon salt with the initial ingredients, then pressure cook for 12 minutes in an Instant Pot or 10 minutes in a stovetop pressure cooker.
- Adjust the number of greenCustomise
Adjust the number of green and dry red chilies to suit your spice preference. You can slit or chop green chilies for more heat.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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