Authentic Bengali Whole Masoor Dal: A Hearty & Flavorful Red Lentil Recipe
35 minutes
791 reads
About Authentic Bengali Whole Masoor Dal: A Hearty & Flavorful Red Lentil Recipe
Craving a taste of authentic Bengali cuisine? This Whole Masoor Dal recipe offers a delicious and nutritious journey into the heart of Bengali home cooking. Imagine the warm, aromatic spices filling your kitchen!Fragrant panchphoron, a unique Bengali five-spice blend, infuses the red lentils with an irresistible depth of flavor. Ginger, garlic, green chilies, and a touch of smoky char create a symphony of tastes.This hearty and satisfying dal is perfect for a comforting weeknight meal or a special occasion feast. Experience the true taste of Bengal!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Dal
- 150 gm Red Lentil red lentils, whole
Spices and Aromatics
- 1 tsp Panch Phoron
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Chili Powder red
- 1 tsp Turmeric Powder
- ½ tsp Cinnamon ground
- 1 tsp Nutmeg Powder
Vegetables and Flavorings
Other
- 2 tbsp Mustard Oil
- ½ cup Coconut Cream for garnish
- 1 ½ tsp Salt or to taste
- 1 piece Charcoal for smoking
Instructions
- Soak the masoor dal in cold water for at least 12 hours or overnight. This helps the lentils cook evenly and achieve a softer texture.
- Drain the soaked dal and add it to a pressure cooker with fresh water. Cook for 5 whistles, or until the dal is soft and mushy.
- Heat the mustard oil in a large pan or pot over medium heat. Add the dried red chilies and panch phoron. Sauté for a few seconds until fragrant.
- Add the minced garlic and ginger to the pan and sauté for about 30 seconds until softened. Then, add the chopped onions and green chilies. Sauté until the onions are translucent.
- Add the chopped tomatoes, cumin seeds, coriander powder, red chili powder, turmeric powder, cinnamon, and nutmeg powder to the pan. Stir well to combine and cook for a few minutes until the spices are fragrant.
- Pour the cooked masoor dal into the pan with the spices. Stir well to combine and cook for another 5-7 minutes, allowing the flavors to meld together.
- For the smoky flavor, heat a small piece of charcoal over an open flame until it is red hot. Place the hot charcoal in a small metal bowl and add a few drops of ghee or clarified butter. Immediately cover the pot with a lid to trap the smoke.
- Garnish the dal with fresh coriander leaves and a dollop of coconut cream. Serve hot with rice or roti.
Recipe Notes
Good To Know
- For extra depth of flavor, lightly dry-roast the masoor dal before cooking until it turns slightly golden and aromatic. This adds a subtle nuttiness reminiscent of traditional Bengali kitchens.
- To enhance the sour-tangy profile, consider finishing the dal with a few drops of mustard oil and a squeeze of fresh lime or a spoonful of tamarind water just before serving.
- If you prefer a slightly smoky taste, try adding a piece of charred tomato or a smoked green chili to the dal during simmering, then remove before serving.
- This dal thickens as it sits. If making ahead or storing leftovers, add a splash of hot water while reheating to restore the desired consistency without diluting the flavors.
Expert Tips
- Pair this Masoor Dal with steamed basmati rice and a side of roasted vegetables for a complete and satisfying meal.
- For a richer flavor, use ghee instead of oil when sautéing the aromatics.
- Adjust the amount of chili to your preference for a milder or spicier dal.
Storage Instructions
- Store leftover dal in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of hot water if needed to adjust the consistency.
Recipe Video
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Recipe Nutrition
Calories: 387kcalCarbohydrates: 47gProtein: 18gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1710mgFiber: 12gSugar: 3g
Geeta Biswas
Articles: 919
3 Comments
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This is so inspiring! Can’t wait to cook it.
Absolutely delicious! Can’t wait to try it.
Absolutely wonderful! Can’t wait to make it.