Bengali Dal/Masoor Dal Bengali Style Recipe


1/2 Cup Masoor Dal(split,husked)
1 Tbsp Oil
¼ Tsp Salt
½ Tsp Turmeric
1 Tsp Red Chilli powder
1 Tbsp Mustard oil
Panch phoran
¼ Tsp Cumin seeds
1/8 Tsp Nigella seeds (Kalongi)
1/8 Tsp Carom seeds
1/8 Tsp Fenugreek seeds,
1/8 Tsp Fennel seeds
2 Nos.Dry red chilli,whole
1 Tsp Garlic, chopped
60 gms Onions, chopped
2 Nos Green chillies, halved
¼ Tsp Turmeric powder
½ Tsp Red chilli powder
1 Tbsp Coriander, chopped


Wash masoor dal and drain the water.
In a sauce pan take 2 cups of water and add washed dal ,and add to it ; ¼ teaspoon of salt,1 teaspoon red chilli powder and ½ teaspoon of turmeric powder. Boil it till the dal is cooked.
In a pan dry roast cumin, nigella seeds, carom seeds, fenugreek seeds and fennel seeds, and ground coarsely.
In a pan heat mustard oil and add panch phoran-( cumin, nigella seeds, carom seeds, fenugreek seeds and fennel seeds) and dry red chilli whole. When it crackles add chopped garlic and sauté till garlic is cooked.
Add chopped onions and cook till light brown in colour.
Add green chillies, turmeric, red chilli powder and cooked masoor dal. Stir and bring it to a boil. Check seasoning and consistency.
Finish with chopped coriander and serve hot garnished with dry red chilli whole.


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