Masoor Dal Bhaat
The Quirky Foodster Team
Ingredients
- Red lentils (masoor dal), rinsed — 200 g (1 cup)
- Water — 750 ml (3 cups)
- Turmeric powder — 1/2 tsp
- Salt, or to taste — 1 tsp
- Mustard oil — 2 tbsp
- Cumin seeds — 1 tsp
- Dried red chillies — 2
- Garlic, thinly sliced — 3 cloves
- Small onion, finely chopped — 1
- Tomato, chopped — 1
- Steamed rice, for serving — 400 g (2 cups)
Method
- Combine the lentils, water, turmeric and salt in a saucepan and bring to a boil.
- Skim off any foam, then reduce heat and simmer uncovered for 18-20 minutes until the lentils are soft and slightly broken down.
- Whisk the dal briefly for a smoother consistency, adjusting water if it is too thick.
- In a small pan, heat the mustard oil and add the cumin seeds and dried red chillies, frying until fragrant.
- Add the garlic and onion, frying until golden, then stir in the tomato and cook until softened.
- Pour this tempering over the simmering dal and stir through, simmering for a further 2 minutes.
- Serve hot, ladled generously over steamed rice.
Introduction: Masoor dal served over steamed rice is the backbone of the Bangladeshi daily meal, eaten by nearly every household regardless of region or income.
Cultural Background: Masoor dal served over steamed rice is the backbone of the Bangladeshi daily meal, eaten by nearly every household regardless of region or income. Its simplicity is its strength: a thin, well-tempered red lentil soup ladled generously over hot rice, usually alongside a vegetable or fried fish.
Tips: The tempering, called bagar or chhonk, should be poured in hot and sizzling for the best aroma.
Variations: Add a handful of spinach or a pinch of panch phoron to the tempering for variation.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Keeps refrigerated in an airtight container for up to 4 days.
Reheating: Reheat on the stovetop with a splash of water, stirring until heated through.
Nutrition: Per serving (approx.): 290 kcal, 12 g protein, 6 g fat, 48 g carbohydrates, 7 g fibre
FAQs:
Q: – Can I use a pressure cooker?
A: Yes, cook the lentils for 3 whistles then proceed with the tempering.
Q: – Why is my dal too thin or thick?
A: Adjust water at the end; dal should coat the back of a spoon lightly.
- Red lentils (masoor dal), rinsed — 200 g (1 cup)
- Water — 750 ml (3 cups)
- Turmeric powder — 1/2 tsp
- Salt, or to taste — 1 tsp
- Mustard oil — 2 tbsp
- Cumin seeds — 1 tsp
- Dried red chillies — 2
- Garlic, thinly sliced — 3 cloves
- Small onion, finely chopped — 1
- Tomato, chopped — 1
- Steamed rice, for serving — 400 g (2 cups)
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