A SIMPLE DAL That Tastes Incredible | Bengali Style Masoor Dal recipe

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

masoor dal

🥗Healthier: red lentils

💰Cheaper: split yellow lentils

Red lentils are similar in taste and texture.

Rinse the red lentils under cold water until the water runs clear.

Transfer the lentils to a pot and add chopped onions, sliced garlic, and whole green chilies.

Add 1/2 teaspoon of turmeric powder and 1 teaspoon of oil to the pot.

Pour in 3 cups of hot water and partially cover the pot on high heat.

Lower the heat once it starts boiling and remove any foam that forms.

Cook for about 28 minutes until the lentils are mushy and smooth.

Mash the dal with the back of a ladle or a wire whisk.

In another pot, heat 2 tablespoons of oil and lower the heat.

Add 1/2 teaspoon of panch phoron and 4 whole dry red chilies to the hot oil.

Add sliced onions and a pinch of salt, frying until the onions turn brown.

Pour the cooked dal into the onion mixture and add 2 teaspoons of salt.

Allow the dal to come to a rolling boil, adjusting the consistency with hot water if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens