If it is possible to gather all the Bengalis in the world at one place, and enquire about their favourite dal, I am sure you will hardly find anyone answering ‘Mushur Dal’ or ‘Masoor Dal’. Strange it is. As you will also hardly find any Bengali, who has not grown up on Mushur Dal with the Bhajaas (fritters) as accompaniments, for his or her regular meal along with the Macher Torkari (fish curry) or Niramish Torkari (vegetable curry).
Yes. Such is this humble Bengali Style Masoor Dal or Red Lentil Soup, who loves to take the backseat and allows the partner in-course or accompaniments to take the limelight. The humbleness and simpleness of this Bengali style Masoor Dal goes to the length, that once a non-Bengali colleague of mine, who happened to spend his childhood in Kolkata once mentioned, that he doesn’t like Bengali Style Masoor Dal as they are too runny, but he loves the combination of Masoor Dal and Aloo Bhaja (Potato Fry).
It is true that the regular Bengali Style Masoor Dal is quite a bland dish, but my colleague’s statement did induce me to think, ‘Will that Aloo Bhaja will taste the same without this sparsely spiced dal?’ Not that I am a big fan of Mushur Dal, and this was also true that looking at the Daler Bati (bowl containing dal) lying beside the rice plate on lunch table after coming back from school, did not excite any of my taste buds. But I cannot dare to ignore the fact that till now, the thought of having Daler Bora with Mushur Dal or Dimer Bora (omlette) with Mushur Dal, or these renowned Aloo Bhaja and Mushur dal delight me and my husband to the extent of leaving all the chores and accumulate our energy in preparing and savouring the food with much possible enthusiasm.
Even in my home this Mushur Dal did ever make any mark. But I don’t remember any regular days without Mushur Dal along with the much attractive Bhaja or the mixed vegetable dish to accompany with. For my mother who held the responsibility of nourishing the family, Mushur Dal was an important source of protein for her, which could be taken everyday without troubling the intestines and my father’s not so deep pocket.
Most likely this simple Bengali style Masoor Dal will never get its due, and probably this is what it wants and this is what it is best doing at, ‘to let others shine’. But one thing is for sure, it is the humble Masoor Dal which provides the ultimate relief to the tired stomach after wandering across celebrated dishes, heavy in spices and shining with rich taste.
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Recipe: Bengali Style Masoor Dal Or Red Lentil Soup
Preparation Time: Around 8 minutes Pressure Cooking Time: Around 15 minutes (includes time for releasing pressure from pressure cooker) Cooking Time: Around 27 minutes on low flame Equipment Used: Bowl, pressure cooker, wok and turner Yield: Serves 15 small bowls or katoris
Ingredients:
- 1 and ½ cup red lentil
- 3 cups water and additional water as per the desired consistency of dal
- 1 and ½ teaspoon salt
- ½ teaspoon turmeric powder
- 3 tablespoon & ½ teaspoon mustard oil
- 1 bay leaf
- 1 green chilli broken into half
- ½ teaspoon nigella seeds
Method:
- Take the red lentil in a bowl. Wash and rinse the dal properly under tap water
- Transfer the rinsed dal to a pressure cooker. Pressure cook the rinsed dal after adding 3 cups water, ½ teaspoon salt, ½ teaspoon turmeric powder and ½ teaspoon mustard oil till 2 whistles
- Heat a wok once the pressure is released from pressure cooker
- Heat 3 tablespoons mustard oil once the wok is hot
- Temper the oil with bay leaf, green chilli and nigella seeds
- Add the pressure-cooked dal into the wok
- Add water as per the consistency you desire. I have added 6 cups water
- Cook the dal till bubbles form
- Taste and adjust salt. I have added 1 more teaspoon salt
- Switch off the flame and enjoy the dal
Wash and rinse the dal properly.
Pressure cook the rinsed dal after adding water, salt, turmeric powder and mustard oil till 2 whistles.
Heat mustard oil in a wok.
Temper the oil with bay leaf, green chilli and nigella seeds.
Add the pressure-cooked dal into the wok.
Add water as per the desired consistency.
Cook the dal till bubbles form.
Taste and adjust salt.
Switch off the flame and enjoy the dal.
- Pressure cook the dal on full flame till first whistle. Reduce the flame to sim for second whistle
- You can make the dal as light or as thick as you want. Just adjust the amount of salt as per the consistency
- As bubbles appear on the dal, cook the dal on high flame for a minute before switching off the flame
- Though this humble dal is savoured with least spices and less salt, however you may add more green chillies into the dal
- You may add coriander leaves in the end for added flavour
- This dal tastes best with steamed rice and any kind of Bengali Bhajas or fritters
- Add little water while reheating the dal and reheat on low flame
