Bengali Masoor Dal

  • Women‍‍`s Corner
  • September 5, 2022

Make this Bengali masoor dal for a comforting meal and serve it with steamed rice and a dry sabji on the side. Here is how to make it.


- 1 cup red masoor dal

- 3-½ cups water

- salt (to taste)

- ½ teaspoon turmeric powder

- 2 tablespoon mustard oil

- 2 whole bay leaves

- 2 whole dry red chilies

- 1 teaspoon panch phoran

- ½ cup sliced onion

- 2 tablespoon chopped coriander

Method: Wash 1 cup red lentils (masoor dal) well with water 2-3 times.  Drain the water and add the dal to a pressure cooker.

Read More: No-Bake Caramel Shortbread Pie

Add 3 and ½ cups of water, salt to taste, and ½ teaspoon turmeric powder to the cooker and close the lid. Pressure cook for one whistle on high heat. Simmer the heat to low and cook for 8-10 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and whisk the dal well using a wire whisk. Heat 2 tablespoon mustard oil in a small pan.

Once the oil is hot, add 2 whole bay leaves, 2 whole dry red chilies, and 1 teaspoon panch phoran and let them crackle for 4-5 seconds. Add ½ cup sliced onion and fry on medium heat until onion turns slightly browned,5-6 minutes. Keep stirring at regular intervals while frying. Pour the tempering over the dal and mix well. Garnish with fresh coriander and serve hot.

Read More: Banana Split Fluff

Note : You can also cook the dal in an instant pot (PRESSURE COOK for 8 mins on high pressure) or in a pot over stovetop (30-40 minutes on medium heat).

This recipe is taken from

Related Content

Leave a Comment