East Indian
Musur Dal (Bengali Red Lentil Dal)
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Musur Dal (Bengali Red Lentil Dal) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre, the protein alongside, and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the red lentils, then simmer them with the water and turmeric until soft and falling apart, about 20 minutes, skimming off any foam.
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Whisk the dal loose to a thin, everyday consistency, adding hot water if it looks too thick.
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Heat the mustard oil in a small pan until it just smokes, let it cool for a moment, then add the panch phoron and dried red chilies and temper until fragrant.
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Stir in the ginger and tomato and cook until the tomato softens, about 3 minutes.
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Pour the tempering over the simmering dal along with the slit green chilies and salt, and let it bubble together for 5 minutes.
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Finish with cilantro and serve hot over steamed rice, the way it's made almost every day in a Bengali kitchen.
Watch how to cook Musur Dal (Bengali Red Lentil Dal)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Musur Dal (Bengali Red Lentil Dal), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Musur Dal (Bengali Red Lentil Dal) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 170 kcal
- Protein
- 8 g
- Carbs
- 22 g
- Fat
- 6 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 470 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Musur Dal (Bengali Red Lentil Dal) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.