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A light, comforting Bengali lentil soup made from yellow split peas. This everyday classic is delicately spiced with panch phoron and ginger, making it a perfect accompaniment to steamed rice.
Prepare and cook the dal
Make the tempering (phoron)
Combine and simmer

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A light, comforting Bengali lentil soup made from yellow split peas. This everyday classic is delicately spiced with panch phoron and ginger, making it a perfect accompaniment to steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 255.03 calories per serving with 12.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and serve
Skip the sugar and final ghee garnish. Add chopped vegetables like carrots or bottle gourd while boiling the dal for extra nutrients.
Omit the ginger from the tempering. The flavor will rely more heavily on the panch phoron and chilies.
This recipe is naturally vegan if you omit the optional ghee garnish.
Use pre-soaked dal to cut down the pressure cooking time significantly. The tempering process remains the same.