Masoor Dal is a popular lentil dish in Bengali cuisine, and it's both delicious and nutritious. Here's how you can prepare it:

  • Ingredients:
  • 1 cup Masoor Dal (red lentils), washed and soaked for 30 minutes
  • 2 medium-sized tomatoes, chopped
  • 1 medium-sized onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, slit (adjust according to your spice preference)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard oil (traditional in Bengali cooking, but you can use any cooking oil)
  • 1 bay leaf
  • 2-3 dry red chilies (optional, for added spiciness)
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Fresh coriander leaves for garnishing

Instructions:

Rinse the Masoor Dal thoroughly under running water until the water runs clear. Then, soak the dal in water for about 30 minutes. This will help in faster cooking.

After soaking, drain the water from the dal and set it aside.

Heat mustard oil (or any cooking oil) in a pressure cooker or a deep-bottomed pan.

Add cumin seeds, bay leaf, and dry red chilies (if using). Let them splutter and release their aroma.

Add chopped onions and sauté until they become translucent.

Add minced garlic and grated ginger. Continue to sauté for another minute or until the raw smell disappears.

Now, add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.

Add turmeric powder and asafoetida (hing) to the mixture. Mix well.

Add the soaked and drained Masoor Dal to the pot. Mix it with the spices and vegetables.

Add water (approximately 2.5 to 3 cups) to the dal, depending on how thick or thin you prefer your dal to be. You can adjust the consistency according to your taste.

Season with salt as per your taste.

Close the pressure cooker lid and let it cook for about 2-3 whistles or simmer on low heat until the dal is fully cooked and soft. If using a pan, cover and cook until the dal is tender and cooked through. Stir occasionally to prevent sticking to the bottom.

Once the dal is cooked, check for seasoning, and adjust salt if needed.

Garnish with freshly chopped coriander leaves.

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