Plain Mosur Dal (Bengali Red Lentil Soup)

Ingredients

• 100 g Mosur dal (red/orange lentils) (Washed thoroughly)
• 500 g Water (For boiling dal)
• 15 g Mustard oil (For tempering)
• 0.25 tsp Kaalo jeere (nigella seeds)
• 2 pcs Green chillies (Slit lengthwise)
• 2 pcs Dried red chillies
• 1 pc Bay leaf
• 1 g Turmeric powder
• 8 g Salt (Adjust to taste)
• 6 g Coriander leaves (Chopped, for garnish)

Instructions

1. Wash the Lentils

   Rinse the mosur dal (red lentils) thoroughly under running water until the water runs clear. This removes excess starch and prevents foaming.

   Time: PT3M

2. Pressure Cook the Dal

   Place the washed dal in a pressure cooker. Add 500g water. Close the lid and cook on medium-high heat until the first whistle (about 7 minutes).

   Time: PT7M

3. Release Pressure and Whisk Dal

   Allow the pressure to release naturally (about 5 minutes). Open the lid and whisk the dal until the grains are broken and the mixture is creamy.

   Time: PT5M

4. Prepare the Tempering (Tadka)

   Heat mustard oil in a small saucepan until it just starts to smoke (about 2 minutes). Add dried red chillies, green chillies, bay leaf, and nigella seeds. Fry for 30 seconds until aromatic.

   Time: PT2M30S

5. Combine Dal and Tempering

   Pour the tempering into the cooked dal. Add turmeric powder and salt. Stir well.

   Time: PT1M

6. Simmer the Dal

   Bring the dal to a gentle boil on medium heat and simmer for 5 minutes to blend flavors.

   Time: PT5M

7. Finish with Coriander

   Turn off the heat. Stir in chopped coriander leaves for freshness.

   Time: PT1M

8. Serve

   Serve hot with steamed rice.

   Time: PT1M

9. Cleanup

   Wash the pressure cooker, saucepan, whisk, knife, chopping board, and serving bowls. Wipe down the stove and countertop.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

12g

Carbohydrates

28g

Fat

4g

Fiber

6g

Ingredient Substitutions

• Instead of Mosur dal (red/orange lentils): Split yellow lentils (moong dal)
• Instead of Mustard oil: Vegetable oil + pinch of mustard seeds
• Instead of Kaalo jeere (nigella seeds): Cumin seeds (for different flavor)
• Instead of Green chillies: Serrano or jalapeño
• Instead of Dried red chillies: Chili flakes (1/2 tsp)
• Instead of Bay leaf: Indian tej patta or omit
• Instead of Coriander leaves: Parsley (for garnish)

Equipment Needed

• Pressure cooker
• Small saucepan or tadka pan
• Whisk or spoon
• Knife and chopping board
• Measuring spoons (optional)
• Serving bowl (optional)

Critical Steps — Do Not Skip

• Pressure cook the dal until soft (first whistle).
• Whisk dal until creamy.
• Heat mustard oil until smoking for tempering.
• Add tempering to dal carefully.

Chef Tips from the Video

• For extra flavor, add a pinch of sugar with the tempering.
• Use fresh coriander for best aroma.
• If you prefer less heat, remove seeds from chillies or use fewer.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze for up to 1 month. Thaw and reheat gently.

Room temperature: Safe for up to 6 hours in cool weather.

Make-Ahead Tips

• Dal can be cooked and refrigerated up to 2 days in advance. Add fresh tempering before serving for best flavor.