Masoor Dal (Bangladeshi Red Lentil Dal)
Local name: মসুরের ডাল
In short: Soft, soupy red lentils simmered with turmeric and green chili, finished with a sizzling tempering of garlic, onion and dried chilies. It takes about 40 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Dal is the heart of a Bangladeshi lunch. This version uses red lentils, which dissolve quickly, and finishes them with a sizzling bhaja, or fried tempering, of garlic, onion, cumin and dried chilies poured over at the end. The dal is soft, soupy and mildly spiced, made to be spooned over rice next to fish or vegetables. The tempering is what turns plain lentils into something you can smell from the next room.
Instructions
- Put the lentils, turmeric, chopped onion, 2 of the green chilies and the water in a pot. Bring to a boil and skim off the foam.
- Reduce the heat, partly cover and simmer for 20 to 25 minutes, until the lentils have broken down into a soft, soupy dal. Add the salt in the last 5 minutes.
- Mash the dal lightly with the back of a spoon or a whisk until creamy but not completely smooth. Add hot water if it is too thick, since it should be pourable.
- In a small pan, heat the oil over medium-high heat. Add the cumin seeds and dried chilies for 10 seconds, then the sliced onion and garlic. Fry for 3 to 4 minutes until golden brown.
- Pour the sizzling mixture over the dal, stirring half in and leaving half on top. Scatter the cilantro and the last green chili over it and serve with rice.
Tips
- Red lentils cook fast and need no soaking. For a thicker dal, use 800 ml of water, or simmer it uncovered for 5 minutes more.
- Vary the tempering as you like. Panch phoron (a five-seed spice mix) or just garlic and dried chili are also common.
Questions and answers
How thick should Bangladeshi dal be?
It is usually thin enough to pour, so it spreads over rice and mixes with the other dishes. Thin it with hot water if it thickens as it stands.
Can I make masoor dal ahead of time?
Yes. It keeps for 4 days in the fridge and freezes for 3 months. Make the tempering fresh and pour it over the reheated dal.
Can I use other lentils?
Split yellow mung beans cook in about 30 minutes. Split chickpeas and pigeon peas need soaking and 45 to 60 minutes of simmering.
How long does it take to make Masoor Dal (Bangladeshi Red Lentil Dal)?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Masoor Dal (Bangladeshi Red Lentil Dal)?
About 300 kcal per serving, with 16 g of protein, 40 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 40 g |
| Fat | 8 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
