Bengali Mustard Daal
Bengali Mustard Daal
Ingredients
For the Daal
- 1 cup masoor daal, red lentils
- 2 cups water, for boiling daal
- 1/2 teaspoon turmeric powder
- to taste salt
For the Spice Base
- 1 tablespoon oil
- 1 onion, medium, chopped
- 1 tablespoon ginger garlic paste
- 2-3 green chilies
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 cup water, for curry
For Garnish and Finish
- as needed fresh coriander, for garnish
- 1 teaspoon Kasundi, Bengali mustard sauce
Instructions
- 1
Wash 1 cup of masoor daal thoroughly under cold running water. Place the washed daal in a bowl, cover with water, and let it soak for 15-20 minutes.
⏱️ 2 min
- 2
Transfer the soaked daal to a medium-sized pot. Add 2 cups of water, 1/2 teaspoon of turmeric powder, and salt to taste. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer until the daal is tender and cooked through, approximately 10-15 minutes. Skim off any foam that rises to the surface.
⏱️ 15 min
- 3
While the daal is cooking, heat 1 tablespoon of oil in a separate large pan or skillet over medium heat. Add the chopped onion and fry, stirring occasionally, until it turns golden brown, about 5-7 minutes.
⏱️ 7 min
- 4
Add 1 tablespoon of ginger garlic paste and the green chilies to the pan with the onions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Stir in 1/2 teaspoon of coriander powder and 1/2 teaspoon of cumin powder. Cook for 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min
- 6
Pour in 1 cup of water into the pan. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
⏱️ 7 min
- 7
Carefully add the previously boiled daal (including any remaining cooking liquid) to the curry base in the pan. Stir well to combine.
⏱️ 1 min
- 8
Allow the daal and curry mixture to simmer together for 5-10 minutes, stirring occasionally, to ensure all the flavors are well integrated.
⏱️ 10 min
- 9
Remove the pan from the heat. Stir in 1 teaspoon of Kasundi (Bengali mustard sauce) and garnish generously with fresh coriander.
⏱️ 1 min
- 10
Serve the hot Bengali Mustard Daal immediately with rice or bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bengali Mustard Daal
For the Daal
- 1 cup masoor daal, red lentils
- 2 cups water, for boiling daal
- 1/2 teaspoon turmeric powder
- to taste salt
For the Spice Base
- 1 tablespoon oil
- 1 onion, medium, chopped
- 1 tablespoon ginger garlic paste
- 2-3 green chilies
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 cup water, for curry
For Garnish and Finish
- as needed fresh coriander, for garnish
- 1 teaspoon Kasundi, Bengali mustard sauce
Instructions
- 1
Wash 1 cup of masoor daal thoroughly under cold running water. Place the washed daal in a bowl, cover with water, and let it soak for 15-20 minutes.
⏱️ 2 min - 2
Transfer the soaked daal to a medium-sized pot. Add 2 cups of water, 1/2 teaspoon of turmeric powder, and salt to taste. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer until the daal is tender and cooked through, approximately 10-15 minutes. Skim off any foam that rises to the surface.
⏱️ 15 min - 3
While the daal is cooking, heat 1 tablespoon of oil in a separate large pan or skillet over medium heat. Add the chopped onion and fry, stirring occasionally, until it turns golden brown, about 5-7 minutes.
⏱️ 7 min - 4
Add 1 tablespoon of ginger garlic paste and the green chilies to the pan with the onions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Stir in 1/2 teaspoon of coriander powder and 1/2 teaspoon of cumin powder. Cook for 30 seconds, stirring constantly, to toast the spices.
⏱️ 1 min - 6
Pour in 1 cup of water into the pan. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
⏱️ 7 min - 7
Carefully add the previously boiled daal (including any remaining cooking liquid) to the curry base in the pan. Stir well to combine.
⏱️ 1 min - 8
Allow the daal and curry mixture to simmer together for 5-10 minutes, stirring occasionally, to ensure all the flavors are well integrated.
⏱️ 10 min - 9
Remove the pan from the heat. Stir in 1 teaspoon of Kasundi (Bengali mustard sauce) and garnish generously with fresh coriander.
⏱️ 1 min - 10
Serve the hot Bengali Mustard Daal immediately with rice or bread.
⏱️ 1 min