Easy Bengali Masoor Dal Recipe
This Bengali masoor dal recipe is a simple yet flavourful lentil stew that is packed with protein and essential nutrients
Servings 4
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