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 and a dry sabji as a sidedish.
Bengali Masoor Dal with Onion Tadka is a heartwarming dish that combines the earthy flavors of red lentils (masoor dal) with the aromatic punch of golden, caramelized onions and sizzling spices. This comforting bowl of dal pairs beautifully with steamed rice or fresh rotis, making it a staple in Bengali households. The rich tadka of onions, tempered with nigella seeds and green chilies, elevates the humble dal into a flavor-packed experience you’ll crave again and again.
Goodness of Red Lentils:
- Rich in Protein: Masoor dal is an excellent source of plant-based protein, making it a great addition to vegetarian and vegan diets.
- High in Fiber: It aids digestion and supports gut health by being rich in dietary fiber.
- Packed with Nutrients: Masoor dal contains essential vitamins and minerals such as iron, potassium, and folate, which are beneficial for overall health.
- Low Glycemic Index: It helps maintain steady blood sugar levels, making it ideal for diabetics.
Masoor Dal Recipe:
Bengali Masoor Dal with Onion Tadka is a simple yet flavorful dish that brings warmth and comfort with every spoonful. Whether you’re craving a wholesome weeknight meal or a nostalgic taste of home, this dal is sure to delight your taste buds. Give it a try and experience the magic of Bengal in your kitchen!
Masoor Dal is a simple, nourishing dal with a wonderful texture, rich colour and lovely aroma. A wholesome, comfort meal, easy to cook and delicious to savor. A staple dish in every Bengali household.
- To make masur dhal, firstly clean and wash the red lentils in cold water until the water runs clear.
- Then drain the water and place the washed dal in a cooker, add turmeric powder and sufficient water to cover and cook the dal till done. Once it cools down, open the lid and whisk the cooked dal well.
- Meanwhile, slice an onion finely and slit a chilli lengthwise.
- Then heat ghee in a small kadai and add kala jeera.
- Once it starts to splutter, stir in the onion slices and the green chilli. Saute for a couple of minutes, till the onion slices turn slightly brown. Keep stirring at regular intervals.
- Now add the boiled red lentils. Season with salt and simmer on low heat for 1 to 2 minutes till the red lentils take in all the flavours. Adjust the dal consistency.
- Remove and transfer the dal into a serving bowl.
- Serve Masoor Dal with plain white rice, sliced onion, a lemon wedge and green chilli as a side or with Indian Bread.
If you are searching for more traditional dal recipes, then do try out Ridge gourd dal curry.
Masoor Dal Serving Suggestions:
- Steamed Rice: Traditionally served with hot steamed rice and a dollop of ghee for an authentic Bengali meal.
- Rotis or Parathas: It pairs beautifully with Indian flatbreads for a wholesome dinner.
- Side Dishes: Serve alongside a vegetable stir-fry, pickles, and papad for a complete meal.
Red Lentils Dal Variations:
- Garlic Tadka: Add sliced garlic to the tadka for a more robust flavor.
- Lemon Juice: Squeeze fresh lemon juice for a tangy twist.
- Spicy Twist: Add more green chilies or red chili powder for extra heat.
Tips for Perfect Bengali Masoor Dal With Onion Tadka:
- Consistency Matters: Adjust the water to achieve your preferred consistency – thicker dal for rotis or slightly thinner for rice.
- Smoking the Oil: If using mustard oil, heat it until it smokes to eliminate any raw taste.
- Golden Onions: Take your time to caramelize the onions; they add a sweet depth of flavor to the dal.
- Optional Add-Ons: For a tangy kick, you can add chopped tomatoes while sautéing the onions.
Red Lentil Dal Recipe Details below:
Bengali Masoor Dal Recipe
Ingredients
- Masoor Dal/ 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
Instructions
- Clean and wash the masoor dal. Pressure cook the dal with a little turmeric 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 dal, add salt and simmer for 1-2 minutes till all the flavours are nicely absorbed.
- Remove and serve Red Lentil Masoor Dal with Rice or Roti.
Notes
* Lemon juice can be added at the end.
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