Masoor DalRed Lentil Soup

Name: Masoor Dal (Red Lentil Soup)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Bangladesh
Ingredients: 250 g Lentils (rinsed); 5 g Turmeric Powder; 1 pcs Bay Leaf; 10 g Salt; 1200 ml Water; 30 ml Mustard Oil; 5 g Cumin Seeds; 140 g Onion (finely chopped); 12 g Garlic (crushed); 2 pcs Green Chili (slit); 15 g Fresh Coriander (roughly chopped)

This light Bengali dal is built from softly cooked lentils and finished with a simple tempering of onion, cumin, and garlic. It is humble, soothing, and meant to be eaten with rice as part of an everyday meal.

Prep

10m

Cook

35m

Serves

Estimated

Nutrition

Per serving

313kcal

Calories

17g

Protein

Fat

44g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dal

250g
Lentils (rinsed)
5g
Turmeric Powder
1pcs
Bay Leaf
10g
Salt
1.2l
Water

Tempering

30ml
Mustard Oil
5g
Cumin Seeds
140g
Onion (finely chopped)
12g
Garlic (crushed)
2pcs
Green Chili (slit)
15g
Fresh Coriander (roughly chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Put the lentils, turmeric powder, bay leaf, salt, and water into a pot and bring them to a boil at 100°C (212°F).
02
Lower the heat to a gentle simmer at about 95°C (205°F) and cook until the lentils are soft and beginning to break down.
03
Heat the mustard oil in a small pan over medium heat until it reaches about 160°C (320°F). Add the cumin seeds and let them sizzle.
04
Add the onion and cook until lightly golden, then stir in the garlic and cook until fragrant.
05
Add the green chilies, pour the tempering into the cooked dal, and simmer briefly so the flavors blend.
06
Finish with the fresh coriander and serve hot.

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