Bengali masoor dal
Bengali masoor dal, from above
VegVeganWest Bengal

Bengali masoor dal

Thin red lentil dal with kalonji and green chilli. Bengal's daily dal, gone in minutes.

30 minTime
13 gProtein each
mildSpice
Musur dal every day2 chapters · 1 min read

Make it your way

Grandma's wayThin, peppery with kalonji, gone in a minute.
The original
237kcalsame
13 gproteinsame
6 gfibresame
30minutessame

Musur dal as every Bengali grandmother makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Masoor dal (red lentils)1 cup
Water4 cups
Turmeric (ground turmeric)1 tsp
Saltto taste
Mustard oil1½ tbsp
Nigella seeds½ tsp kalonji
Dried red chilli2
Green chilli3, slit
Onion1 small, thinly sliced
Tomato1, chopped
Coriander leaves (cilantro)a handful

Method

4 steps
  1. 1Wash the dal and boil with water and turmeric until it breaks down completely.
  2. 2Whisk the dal smooth and add salt. It should be thin and pourable.
  3. 3Heat mustard oil until smoking. Add kalonji, dried chillies and green chillies, then the onion. Fry until golden. Add tomato and soften.
  4. 4Pour the tempering into the dal and simmer for 3 minutes. Finish with coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Bengali masoor dal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
On the side Bengali aloo dum40 min
On the side Aloo posto30 min
To drink Lebu cha6 min
Something sweet Rasgulla60 min
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