Masoor dal is the quiet constant of Bengali kitchens. Unlike mung or toor dal, it cooks in a jiffy and is ideal for everyday cooking. In Bengal, it is often paired with vegetables like pumpkin, bottle gourd, spinach, stretching it into something deeply nourishing. This version leans into that comfort with layering in vegetables that soften into the lentils bringing a gentle sweetness, earthiness, and creaminess without tipping it into richness. The red lentils soften just enough to thicken the broth. The tempering is a classic mustard oil, nigella, dried red chilies- it is sharp at first, then mellowed by ghee and garam masala at the end. It is simple, everyday food, but thoughtful, and meant to be eaten with hot rice and a little pause @sarchakra
PREP TIME: 20 mins
COOK TIME:25 mins
SERVES: 6
Ingredients
- Red lentils (musoor dal) 1 cup
- Spinach 1 cup, chopped
- Squash 1 cup, diced
- Mustard oil 3 tbsp
- Dry red chilies 2
- Asafetida a pinch
- Nigella seeds (kalo jeera) ½ tsp
- Green chilies 5, finely chopped, divided
- Salt to taste
- Turmeric 2 tsp
- Tomato 1 large, chopped
- Coconut paste ¼ cup
- Fresh coriander leaves 3 tbsp, chopped
- Ghee 1 tbsp (see notes for a vegan version)
- Bengali garam masala 1 tsp
Method
- Wash and rinse the red lentils until the water runs mostly clear. Add lentils to a pot with 3 cups of water to cover generously and a bit of the chopped green chilies, salt and turmeric until soft and just broken down. This should take 15-20 mins. Lightly whisk if needed. Set aside.
- Heat mustard oil in a kadai until it reaches smoking point, then lower the heat. Add nigella seeds and dry red chilies and let them bloom and splutter. Add a pinch of asafetida, followed by half the remaining chopped green chilies.
- Add the squash cubes and spinach. Season with salt and turmeric. Sauté until the vegetables gets coated in oil and begins to soften.
- Stir in the chopped tomato and cook for a couple of minutes until it releases their juices and loses its raw edge.
- Pour the cooked lentils into the kadai along with about 1 cup of water. Mix well, cover, and simmer until the squash is completely tender and the dal reaches a gently flowing consistency. Add some more water if needed according to your preferred consistency.
- Stir in the coconut paste and Bengali garam masala. Simmer for another minute, then turn off the heat.
- Finish with ghee, the remaining chopped green chilies, and fresh coriander leaves.
- Serve hot with plain rice.
Notes
You can skip the coconut for a more everyday dal. The mustard oil will stand out more.
Add hot water while simmering for a thinner, soupier consistency.
For a vegan version, skip ghee and finish with a few drops of mustard oil instead.
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