Masoor Dal Sheddho
A classic Bengali comfort food, this light and soupy red lentil dal is simply boiled and then tempered with fragrant spices. It's a quick, wholesome, and satisfying dish, perfect with a plate of steamed rice.
For 4 servings
Wash and prepare the dal.
Rinse the masoor dal under cold running water until the water runs clear. There's no need to soak this variety of lentil.
Pressure cook the dal.
- In a pressure cooker, add the rinsed dal, 3 cups of water, salt, turmeric powder, and slit green chilies.
- Secure the lid and cook on high heat until the first whistle.
- Reduce the heat to low and cook for another 5-7 minutes.
- Turn off the heat and let the pressure release naturally.
TIPIf you don't have a pressure cooker, you can cook the dal in a pot with a lid for about 25-30 minutes, or until soft and mushy.Prepare the tempering.
- Heat mustard oil in a small pan or tadka pan over medium-high heat until it just begins to smoke.
- Reduce the heat to medium, then add the dried red chilies and panch phoron.
- Let the spices crackle for about 30 seconds until fragrant.
TIPHeating mustard oil properly is key to removing its raw, pungent smell and bringing out its unique flavor.Sauté the aromatics.
- Add the chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for another minute until the raw smell disappears.
TIPDon't rush this step. Properly sautéed onions and garlic form the flavor base of the dal.Combine the dal and tempering.
Once the pressure has released, open the pressure cooker. Whisk the dal lightly to get a smooth, uniform consistency. Pour the hot tempering over the cooked dal and stir well to combine.
Simmer to infuse flavors.
Bring the dal to a gentle simmer and let it cook for 2-3 minutes. This helps the flavors of the tempering meld with the dal. Adjust the consistency with a little hot water if it's too thick.
Garnish and serve.
Turn off the heat, garnish with freshly chopped coriander leaves. Serve the Masoor Dal Sheddho hot with steamed rice (bhaat).
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a slightly thicker dal, you can mash a portion of the cooked lentils with the back of a spoon before adding the tempering.
- 2If you don't have panch phoron, you can use 1/2 tsp of nigella seeds (kalo jeere) and 1/2 tsp of cumin seeds for a similar flavor profile.
- 3A squeeze of lemon juice at the end can brighten up the flavors of the dal.
- 4This dal thickens as it cools. Add a splash of hot water when reheating to get the right consistency.
Adapt it for your goals.
Jain
To make a Jain version, omit the onion and garlic. Add a pinch of asafoetida (hing) to the hot oil before the other spices.
veganVegan
This recipe is naturally vegan as it uses mustard oil instead of ghee.
healthyHealthy
For a lower-fat version, reduce the mustard oil to 1 teaspoon. The flavor will still be delicious.
kid friendlyKid friendly
To make it kid-friendly, skip the green and dried red chilies to reduce the heat. You can add finely chopped carrots or tomatoes with the dal while pressure cooking for extra nutrition.
Why this is on our healthy list.
Rich in Plant-Based Protein
Masoor dal is a fantastic source of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The fiber in red lentils aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Good Source of Iron
This dal provides a good amount of iron, which is crucial for preventing anemia and maintaining energy levels.
Supports Heart Health
Lentils are low in fat and sodium and rich in folate and magnesium, which contribute to cardiovascular health.
Frequently asked questions
Yes, it is very healthy. Masoor dal is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and magnesium. This recipe uses minimal oil, making it a light and nutritious choice.