Masoor dal
মসুর ডাল
Everyday red lentils with a golden onion and garlic tarka.
At a glance
- Time
- 35 min
- Serves
- 4
- Kitchen
- Bangladeshi
- Heat
- Mild
Vegan
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Dal is a thin, soupy lentil dish eaten with rice at almost every Bangladeshi meal. It is mild and comforting. The flavour comes from the tarka: onions, garlic and chillies fried in hot oil and stirred in at the end.
Method
Rinse the lentils in a sieve under the tap until the water runs almost clear.
Put the lentils, water and turmeric in a pot and bring to the boil. Spoon off any foam that rises.
Turn the heat down and simmer, half covered, for 20 to 25 minutes, until the lentils are soft and falling apart. Whisk for a few seconds to make it smooth, then add the salt.
For the tarka, heat the oil in a small pan. If you use mustard oil, let it heat until it just starts to smoke, then lower the heat.
Fry the onion until golden brown, about 8 minutes. Add the garlic, dried chillies and panch phoron and fry for 1 minute, until the garlic is golden.
Pour the hot tarka into the dal (it will sizzle), add the green chillies and simmer for 2 minutes. Stir in the coriander.
The dal thickens as it stands. Loosen it with a splash of hot water before serving.
Eat it with: Plain white rice, with a fried egg or fish on the side.
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