Bengali Masoor Dal is a rich and hearty lentil dish made with split red lentils (malka masoor) and a minimal of spices. This delicious Bengali dal recipe can be made with sabut masoor dal or whole red lentils too. This Indian dal is best served with basmati rice.
Red lentil dal has high-protein and high fiber content. It’s rich in antioxidants and iron and helps reduce blood cholesterol levels. Vegans can cook red lentils as a meat substitute.
Bengali Masoor Dal Recipe Step By Step:
Red lentil dal is simple, comforting, and easy to put together with bare minimum ingredients. It’s my go-to dal recipe when I crave something wholesome and filling and it never ever fails to please.
How to make Red Gram Bengali Masoor Dal:
To make simple and wholesome Bengali Masoor Dal with onion tadka, pressure cook malka masoor (split red lentils) till tender.
Meanwhile slice onions finely and slit the green chillies for malka masur dal.
Heat desi ghee in a frying pan and season with kala jeera (onion seeds). Add finely sliced onions and 1-2 slit green chillies. Saute till the onions brown.
Pour in the cooked split red lentils and simmer till the dal absorbs all the flavours.
Serve Bengali Pyaaz Diye Masoor Dal with Steamed Rice and Jhuri Aloo Bhaja.
Red Lentils Masoor Dal Recipe details:
- Red lentils – ½ cup
- Salt to taste
- Turmeric – ½ tsp
- Onions – 1
- Green Chilli – 1
- Kalonji (Nigella seeds) – ½ tsp
- Water – 2 cups
- Oil/ghee – 1 tsp
- Clean and wash the masoor lentils. Pressure cook the dal till soft.
- Meanwhile, finely slice the onion and slit the green chilli lengthwise.
- Heat ghee in a skillet and toss in the nigella seeds.
- Once they start to sizzle, add the sliced onion and green chilli. Saute for a few minutes, till the onions are nicely fried and turn brown.
- Pour in the cooked red masoor dal, add salt and simmer for 1-2 minutes till all the flavours are nicely absorbed.
- Remove and serve Bengali Dal Red Lentil with Rice or Roti.
* Lemon juice can be added at the end.