Musur Daler Recipe
A comforting, protein-rich Bengali red lentil dish infused with garlic, mustard seeds, turmeric, and ghee ; perfect with rice or roti.
Equipment
- 1 Medium saucepan For boiling the dal
- 1 Small frying pan For tempering the spices
- 1 Wooden spoon (for stirring)
- 1 Ladle For serving
Ingredients
- 1 cup Musur dal red lentils, rinsed
- 3 cups water
- 1 tsp turmeric powder
- 1 tsp salt or to taste
- 1 tbsp ghee or oil
- 1/2 tsp mustard seeds
- 2 dried red chilies
- 3 cloves garlic thinly sliced
- 1/2 tsp cumin seeds optional
- 1 bay leaf optional
- 1 tbsp fresh coriander chopped (for garnish)
Instructions
- Boil the Dal: In a medium saucepan, combine rinsed Musur dal, water, turmeric, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the lentils are soft and begin to fall apart.
- Prepare the Tadka (Tempering): In a small frying pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, bay leaf, dried red chilies, and sliced garlic. Fry until the garlic turns golden and aromatic.
- Combine and Simmer: Pour the tempered spices into the cooked dal. Stir well and let it simmer uncovered for another 3–5 minutes to let the flavors blend.
- Garnish and Serve: Sprinkle chopped coriander on top and serve hot with steamed rice or roti.
Notes
- You can adjust the water for a thinner or thicker consistency.
- For a richer flavor, finish with a dollop of ghee or squeeze of lemon juice.
