Simple and Delicious Masoor Dal (Red Lentil Soup) – Bengali Style

Step 1: Rinse the Lentils

Take 1/2 cup of red lentils (Masoor Dal) and rinse them thoroughly under running water until the water runs clear and is no longer cloudy. This removes dust and impurities.

Step 2: Combine Dal Ingredients

Transfer the rinsed lentils to a cooking pot. Add 1 medium diced onion, 6-7 sliced garlic cloves, 2 whole green chilies, 1/2 teaspoon of turmeric powder, and 1 teaspoon of oil. Pour in 3 cups of hot water.

Step 3: Cook the Dal

Partially cover the pot and cook on high heat until it starts boiling. Once boiling, lower the heat to medium-low and remove any foam that comes to the surface. Continue cooking until the lentils start to break up. If the water dries up before the lentils are cooked, add another 1/2 cup of hot water. Cook until the lentils are mushy and form a smooth, silky broth, which took approximately 28 minutes in this video.

Step 4: Mash the Dal

Once the lentils are cooked and mushy, remove the whole green chilies. Mash the dal using a dal ghotni (wooden masher), the back of a ladle, or a wire whisk until it reaches a smooth consistency.

Step 5: Prepare the 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 and stir until the seeds splutter and become aromatic. Add 4 whole dry red chilies and fry them for a minute until they release a beautiful, smoky flavor.

Step 6: Fry Onions for Tempering

Add 1 medium sliced onion to the tempering pot along with a pinch of salt to help them soften faster. Fry the onions on medium-low heat until they turn golden brown.

Step 7: Combine Dal and Tempering

Once the onions are browned, remove a small portion of the fried onions to use as a garnish later. Pour the cooked and mashed dal into the tempering pot with the remaining fried onions and spices. This will create a sizzling sound. Add 2 teaspoons of salt (adjust to taste) and stir well.

Step 8: Final Boil and Garnish

Add 1/4 cup of chopped coriander leaves and stir. Allow the dal to come up to a rolling boil. Taste and adjust seasonings as needed. If you prefer a thicker consistency, continue boiling until it thickens. If you prefer a thinner, soupier consistency, add more hot water. Serve hot, garnished with the reserved fried brown onions.

• Always rinse lentils thoroughly before cooking to remove dust and impurities.

• When cooking lentils in a pot, cover partially to prevent foam from spilling over.

• Lower the heat of your stove when adding whole spices to hot oil to prevent them from burning and becoming bitter.

• Lentils thicken considerably once they cool down, so adjust consistency accordingly while hot.

• For a thicker dal, increase heat and boil until desired consistency. For a thinner dal, add more hot water.

• For a pressure cooker, use 1.5 cups of water and pressure cook for 12 minutes in an Instant Pot or 10 minutes in a stovetop pressure cooker.

• Adjust the number of green chilies and dry red chilies based on your spice preference. You can slit green chilies for more heat.