This Bengali masoor dal recipe is a simple yet flavourful lentil stew that is packed with protein and essential nutrients. Whether you are a seasoned cook looking to expand your repertoire or a novice eager to try your hand at authentic Bengali cuisine, this recipe is sure to impress your taste buds.
Ingredients
- Masoor dal (red lentils)
- Panch Phoron (a spice mix of nigella seeds, cumin seeds, mustard seeds, fenugreek seeds and fennel seeds)
- Mustard seeds
- Sauteed Onion
- Garlic
- Ginger
- Green Chillies/red chillies (finger chillies)
- Turmeric powder
- Bay leaves
- Passata
- Fresh Coriander Leaves
Health Benefits of This Bengali Masoor Dal Recipe
- High In Dietary Fiber
- Can Help with weight loss
- Good for digestion and the immune system
- Great source of carbohydrates for energy
- Rich source of protein
- Vegetarian and vegan-friendly
What Is Panch Phoron (Panch Phoran)?
Panch phoron, also known as panch puran, is a traditional Bengali spice blend that is commonly used in Indian and Bangladeshi cuisine. The name “panch phoron” translates to “five spices” in English, as the blend typically consists of five different whole spices. The five spices that make up panch phoron are equal parts of fenugreek seeds, nigella seeds (also known as kalonji), cumin seeds, black mustard seeds, and fennel seeds. These spices are usually combined in a small bowl or container and then added to hot oil at the beginning of cooking to release their flavours and aromas.
Panch phoron adds a unique and aromatic flavour profile to dishes such as curries, dals, vegetable stir-fries, and rice pilafs. It has a slightly bitter taste from the fenugreek seeds, a nutty flavour from the nigella seeds, earthiness from the cumin seeds, heat from the black mustard seeds, and a subtle sweetness from the fennel seeds. This versatile spice blend can be used either whole or ground up depending on personal preference. I like to use this spice whole in my dal as it adds another textural element against the creaminess of the lentils.
The Importance Of The Tadka
Whole Tadka, also known as tempering or seasoning, is an essential step in the Indian cooking process, especially when preparing dal. While it may seem like a small addition, the tadka plays a crucial role in enhancing the flavours of the dish and bringing out its full potential. One of the main reasons why tadka is important in dal is that it adds depth and complexity of flavour.
The combination of whole spices such as cumin seeds, mustard seeds, dried red chilies, curry leaves, and garlic sizzled in hot oil releases their aromatic oils and infuses them into the dal for a unique taste. This results in a burst of unique flavour that elevates the dish from being bland to incredibly flavourful. Additionally, whole tadka helps to balance out the flavours of dal by adding a touch of heat, sweetness, bitterness, and umami. The spices used in tadka not only enhance the taste but also aid digestion and provide various health benefits due to their medicinal properties.
Tadka adds texture to dal by providing a crunchy element that complements the creamy texture of lentils. The caramelized onions or garlic bits add a contrast that makes every bite more enjoyable. Lastly, tadka serves as a visual garnish that enhances the presentation of dal. The vibrant colours and textures make it more visually appealing. Using tadka in dal is not just about adding flavour – it’s about creating a well-rounded hearty dal.
Making The Garlic Ginger Paste
The garlic ginger paste can be bought in jars in most supermarkets now but I find the taste quite dull when compared to making your own at home with fresh garlic and fresh ginger. It is so easy to make and so quick to make a small amount needed for a recipe like this. To make a small amount, around 1 tbsp, I use 2-3 garlic cloves with the same amount of ginger and grind it up in a pestle and mortar with a small amount of vegetable oil until a paste forms. Done!
How To Make Bengali-Style Masoor Dal
- Begin by getting the lentils on to cook. I like to cook mine in a pot with turmeric powder and bay leaf and around 4 cups of water. The lentils are left to cook until soft, creamy and tender, which should take 20 minutes over medium heat. This stage can also be done in a pressure cooker or instant pot for quickness if you have one.
- Cooking the tadka only takes around 5 minutes, the longest part is cooking the onions. You can use either finely sliced onions or finely diced onions. I always tend to go for diced. These are then cooked in vegetable oil or a big dollop of ghee over medium-high heat in a small pan until they start to turn golden brown around the edges – around 5 minutes. Once the onions are ready, you add the spices then the garlic ginger paste and cook that out for around a minute, just until it stops spluttering.
- Add the passata. This is then cooked out for another minute and that is the tadka done. Once the tadka is cooked, it is simply added to the red lentil dal and thoroughly mixed along with some chopped coriander.
As easy as that you have just created your first tasty bengali meal and become a better cook along the way. I like to serve this simple bengali masoor dal recipe with white rice, usually basmati rice. You can also jazz up this plain rice by adding 1/2 tsp of cumin seeds to make a flavourful jeera rice.
Try Another Recipe
Easy Bengali Masoor Dal Recipe
Equipment
- 1 saucepan
- 1 frying pan
- 1 set of measuring spoons
- 1 chefs knife
- 1 pestle and mortar
Ingredients
- 1 cup red lentils
- 4 cups water (more if needed)
- 1 tsp panch phoran
- ½ tsp black mustard seeds
- 1 medium diced onion
- 1 tbsp garlic ginger paste
- 2 chopped green finger chillies (use just 1 if you don't like it spicy)
- 1 tbsp tomato puree mixed with a little water
- ½ tsp turmeric
- chopped coriander
- 1 bay leaf
Instructions
- Begin by washing your lentils under cold water before adding them to the saucepan and adding the 4 cups of water.
- Add the turmeric and bay leaf and bring to a boil, then reduce to a gentle simmer.
- Whilst the lentils simmer, prepare the garlic ginger paste if you are making your own.
- Crush equal amounts of garlic and peeled ginger with a little vegetable oil in a pestle and mortar until a paste forms. Use around 2 large cloves and a piece of ginger around the size of your thumb to make the paste.
- Dice the onion and finely chop the green chillies.
- Add a little water to a tablespoon of tomato puree to make a quick passata
- Once the lentils are cooked down and getting creamy, its time to cook the tadka.
- Over medium high heat, fry the diced onions until turning golden at the edges
- Add the spices and chilli and cook for a minute or so, then add the garlic ginger paste. Cook until the spluttering stops, around a minute or so.
- Add the passata and cook out for a minute or two
- Remove from the heat and add the tadka to the dal
- Mix thoroughly then season the lentils to taste with salt and pepper, finishing off with some chopped coriander