Bangladeshi Red Lentil Dal (Mosur Dal)
মসুর ডাল Moshur DalSay it: MO-shur dahl
Mosur dal is the red lentil bowl that shows up with rice at everyday Bangladeshi meals, from quick lunches to simple dinners. Cooked down until soft and silky, it gets its character from a sizzling finish of panch phoron, onion and garlic, which gives a warm, nutty aroma and a golden hue. There is no soaking step, and the pot is usually done in around half an hour, so it works well as a weeknight side. Serve it with steamed rice and let the hot tempering spooned over the top wake up the bowl.
Bangladeshi Red Lentil Dal (Mosur Dal)
মসুর ডাল, Moshur Dal
Pronounced MO-shur dahl
- Serves
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dal
For the tempering (baghar)
Method
Rinse the lentils in a fine-mesh sieve under cold running water until the runoff is nearly clear, then drain them well.
Put the drained lentils in a medium saucepan with 3 cups (720 ml) water, the turmeric and 3/4 teaspoon salt. Bring to a strong boil over high heat and skim off any foam. Lower the heat to medium-low, cover the pan partly and simmer, stirring now and then, until the lentils have fully collapsed and turned creamy, 15–20 minutes. Whisk or press them lightly against the side of the pan.
While the lentils cook, heat the mustard oil in a small skillet over medium-high until it shimmers. Add the panch phoron and dried red chilies; once they crackle, about 15 seconds, add the onion and cook until its edges are golden, 6–8 minutes. Stir in the garlic and green chili, if using, and cook just until the garlic turns pale golden, 1–2 minutes more.
Pour the whole tempering, oil included, into the cooked dal and stir. Simmer gently for 2–3 minutes to let the flavors come together; if the dal seems thick, stir in a splash of hot water. Taste and adjust the salt.
Divide among bowls, scatter the cilantro over the top and serve right away.
Regional variant: Masoor Dal Bhorta (মসুর ডাল ভর্তা)
Cook the red lentils with less water until quite dry, then mash them. Mix in crisp fried onions, fried garlic, crushed dried chilies, salt and a generous spoonful of raw mustard oil, working by hand until the mixture holds together. Serve as a rustic side, often with panta bhat or hot steamed rice.
Cook's notes
- Rinse the lentils until the water is almost clear; this keeps the finished dal from turning starchy or murky.
- If you want a looser dal, stir in hot water after tempering; it will thicken again as it cools.
- Without panch phoron, combine equal amounts of fennel, cumin, nigella, black mustard and fenugreek seeds.
Serve with
Pair with steamed rice, lime wedges and a cucumber-onion salad; in Bangladesh it commonly sits beside fried fish or vegetables.
Make ahead and storage
Keep refrigerated for up to 4 days; loosen with water during reheating because it thickens.
