Masoor dal onion Soup Bengali Style( Pyaaz Diye Masoor Daal) Recipe by Foodie's Hut

Pyaaz Diye Masoor Daal

Peyaz Diye Masoor Dal or Bengali red lentil Soup is a comforting, simple and easy to throw together with the minimum of ingredients, perfect for weeknight dinners.

Lentils or Dals are magically easy to cook and the cheapest source of protein. It is staple in the Indian kitchen, while the Toor dal or yellow lentil is very common in everyday north India cooking, Masoor Dal is very popular in east India. It is almost a daily affair in the Bengali meal. The best part is they cook up quicker than any other variety of legumes.

 You can arrange a simple Bengali meal with this Dal, fried fish, and salad.

Ingredients:

  • 1 cup  red lentils ( Masoor Dal)
  • 2 medium  sliced onions ( approx 1 ½ cup)
  • 2 cloves of garlic chopped
  • 4-5 green chilies( you can add more or less)
  • 1 dry red chili,
  • ½ tsp black cumin seeds,
  • 2 tbsp  mustard oil,
  • ½ tsp  turmeric powder,
  • 1 tsp sugar.
  • Salt to taste

Process:

  1. Give the lentils really good wash for 5-6 times, you will see the water goes clearer and clearer, and this step is really really important to get the clear flavour.
  2.  Transfer it to a saucepan and pour in enough water to submerge the lentils. just for an idea, for one cup of dal add in five cups of water.
  3. Bring that to a boil, don't walk away at this time.
  4. As the Dal starts bubbling up, you will see the scums floating on the top, and you need to clean that foam by skimming it away.
  5. Now reduce the heat to medium low,  sprinkle salt and turmeric powder, give a stir and partially cover with a lid, and let it cook for 10 to 15 minutes, and get some boiling water ready for later use.
  6. When Dal is cooked and you will get really smooth texture then add some boiling water. Give a stir and increase the heat to medium and let it comes to a boil again.
  7. Reduce the heat to absolutely low, then with a help of a metal whisk, whisk the dal to get a smooth texture.  and let it simmer.
  8. Next, in a preheated frying pan heat up oil, then add black cumin seeds, dry red chili, and chopped garlic, stir and let them cook for a couple of seconds till the oil is fragrant, and then add in finely chopped onions, sprinkle salt, and sugar.
  9. As we know onion take their own time to browns, this will take about 7-8 minutes to brown.
  10. Once onions are brown, our Phoron or Tadka is ready to add in the cooked dal,
  11. Then add green chillies, give a mix and increase the heat to high and let it comes to a boil.
  12. Turn off the heat, and serve with hot rice, potato, and fish fry.

Recipe by: Shyamali Sinha

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