Bengali Masoor Dal
by Tarla Dalal
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 recipe - How to make Bengali Masoor Dal
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
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)
Bengali masoor dal
- Bengali masoor dal
- To make {span class="bold1"}bengali masoor dal{/span}, combine masoor dal, turmeric powder, slit green chillies with 2 cups of water in a pressure cooker.
- Pressure cook for 2 whistles and allow the steam to escape and whisk the cooked dal well.
- In a deep non- stick pan, heat oil, add panch phoron, whole dry red chili, garlic and onion.
- Sauté on medium flame for 2 minutes, add tomatoes and cook on medium flame for 2 to 3 minutes.
- Add the whisked dal, salt to taste and 1 cup water.
- Cook the dal on medium flame for 2 to 3 minutes. Garnish with coriander and mix well.
- Serve {span class="bold1"}bengali masoor dal{/span} hot.
like Bengali masoor dal recipe
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Bengali masoor dal recipe | mushurir dal | peyaj diye masoor dal | then do try other Bengali recipes also:
- Bengali khichuri recipe | Bengali moong dal khichdi | healthy, pregnancy vegetable khichdi
- Bengali matarsutir dal | healthy green peas dal | Bengali matar dal | Bengali green peas dal |
what is Bengali masoor dal made of?
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See the below image of list of ingredients for making Bengali masoor dal.
how to make Bengali masoor dal
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To make Bengali masoor dal, in a pressure cooker, add washed and drained 1 cup masoor (split red lentil) dal.
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Add 2 slit green chillies.
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Add 1/2 tsp turmeric powder.
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Add 2 cups of water.
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Pressure cook for 2 whistles.
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Allow the steam to escape and whisk the cooked dal well.
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In a deep non- stick pan, heat 2 tsp oil.
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Add ½ tsp panch phoron.
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Add 1 whole dry red chili.
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Add 2 tsp finely chopped garlic.
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Add ½ cup thinly sliced onion.
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Sauté on medium flame for 2 minutes.
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Add ½ cup chopped tomatoes.
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Cook on medium flame for 2 to 3 minutes.
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Add the whisked dal.
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Add salt to taste.
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Add 1 cup water.
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Cook the dal on medium flame for 2 to 3 minutes.
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Garnish with coriander.
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Mix well.
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Serve Bengali masoor dal hot.
pro tips to make Bengali masoor dal
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Instead of slit green chillies you can add green chilli paste to make the dal.
-
You can also add curry leaves in the tempering while making the dal.
-
If you are serving it later add little water to adjust the consistency of the dal.
| Energy | 109 cal |
| Protein | 6.7 g |
| Carbohydrates | 16.3 g |
| Fiber | 3 g |
| Fat | 1.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 198.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 6 mg |
| Folic Acid | 14.6 mcg |
| Calcium | 28.3 mg |
| Iron | 2.1 mg |
| Magnesium | 21.7 mg |
| Phosphorus | 81.3 mg |
| Sodium | 4.4 mg |
| Potassium | 181.2 mg |
| Zinc | 0.8 mg |
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