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Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal |

Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | with 24 amazing images.



Making Bengali masoor dal is very simple. Moreover, you’ll love the panchforon tadka that packs this masoor dal Bengali style with unbeatable flavors. Learn how to make Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal |

Dal is a staple dish in every Indian household. Each region has its own style of making dal which vary in taste, and ingredients. This Bengali masoor dal is one such recipe that has a distinct and unique taste due to the use of panch phoran (mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds) masala.

To make it slightly indulgent, do not forget to drizzle a dollop of ghee on top. Make this Bengali masoor dal for a comforting meal and serve it with steamed rice and a dry sabji on the side.

Tips to make Bengali masoor dal: 1. Instead of slit green chillies you can add green chili paste to make the dal. 2. You can also add curry leaves in the tempering while making the dal. 3 .If you are serving it later add little water to adjust the consistency of the dal.

Enjoy Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | with step by step photos.

Bengali Masoor Dal

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Bengali Masoor Dal recipe - How to make Bengali Masoor Dal

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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Ingredients


Bengali Masoor Dal
1 cup masoor (split red lentil) dal , washed and drained
1/2 tsp turmeric powder (haldi)
2 slit green chillies
2 tsp oil
1/2 tsp panch phoron seeds
1 whole pandi chillies
2 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/2 cup chopped tomatoes
salt to taste
2 tbsp finely chopped coriander (dhania)

Method
Bengali masoor dal
    Bengali masoor dal
  1. To make bengali masoor dal, combine masoor dal, turmeric powder, slit green chillies with 2 cups of water in a pressure cooker.
  2. Pressure cook for 2 whistles and allow the steam to escape and whisk the cooked dal well.
  3. In a deep non- stick pan, heat oil, add panch phoron, whole dry red chili, garlic and onion.
  4. Sauté on medium flame for 2 minutes, add tomatoes and cook on medium flame for 2 to 3 minutes.
  5. Add the whisked dal, salt to taste and 1 cup water.
  6. Cook the dal on medium flame for 2 to 3 minutes. Garnish with coriander and mix well.
  7. Serve bengali masoor dal hot.
Nutrient values (Abbrv) per serving
Energy109 cal
Protein6.7 g
Carbohydrates16.3 g
Fiber3 g
Fat1.9 g
Cholesterol0 mg
Sodium4.4 mg
Bengali Masoor Dal recipe with step by step photos

like Bengali masoor dal recipe
    like Bengali masoor dal recipe
  1. Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | then do try other Bengali recipes also:

what is Bengali masoor dal made of?
    what is Bengali masoor dal made of?
  1. See the below image of list of ingredients for making Bengali masoor dal.

how to make Bengali masoor dal
    how to make Bengali masoor dal
  1. To make Bengali masoor dal, in a pressure cooker, add washed and drained 1 cup masoor (split red lentil) dal.
  2. Add 2 slit green chillies.
  3. Add 1/2 tsp turmeric powder.
  4. Add 2 cups of water.
  5. Pressure cook for 2 whistles.
  6. Allow the steam to escape and whisk the cooked dal well.
  7. In a deep non- stick pan, heat 2 tsp oil.
  8. Add ½ tsp panch phoron. 
  9. Add 1 whole dry red chili.
  10. Add 2 tsp finely chopped garlic.
  11. Add ½ cup thinly sliced onion.
  12. Sauté on medium flame for 2 minutes.
  13. Add ½ cup chopped tomatoes.
  14. Cook on medium flame for 2 to 3 minutes.
  15. Add the whisked dal.
  16. Add salt to taste.
  17. Add 1 cup water.
  18. Cook the dal on medium flame for 2 to 3 minutes.
  19. Garnish with coriander.
  20. Mix well.
  21. Serve Bengali masoor dal hot.

pro tips to make Bengali masoor dal
    pro tips to make Bengali masoor dal
  1. Instead of slit green chillies you can add green chilli paste to make the dal.
  2. You can also add curry leaves in the tempering while making the dal.
  3. If you are serving it later add little water to adjust the consistency of the dal.

Reviews

Bengali Masoor Dal
 on 27 Aug 20 09:11 AM
5

Bengali panch foron is actually a mixture of equal parts of cumin, fennel, nigella, fenugreek and celery seeds ( locally known as Radhuni) which can at most be substituted by ajwain and not mustard seeds as I find in most websites
Tarla Dalal
19 Oct 20 03:17 PM
   Thank you for your suggestion.

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