Pui Saag diye Masoor Dal is a delicious and easy-to-make Bengali lentil soup, featuring red lentils and Malabar spinach. This comforting and light daal recipe comes straight from my mother-in-law's kitchen!
Jump to:
- Homemade Masoor Dal cooked with garden fresh Malabar Spinach
- Pui Saag diye Masoor Dal
- Recipe Tips
- Recipe Card
- Daal/ Lentil based Recipes from Debjanir Rannaghar
- More Similar Recipes
- Pairing
- Have you tried the Pui Saag diye Masoor Dal recipe from debjanir rannaghar!
- Here's the Poi Saag diye Masoor Daal Recipe Pin for your pinterest board
Homemade Masoor Dal cooked with garden fresh Malabar Spinach
After a busy day at work and a quick visit to a friend, I finally made it home. The end of the financial year is always exhausting! As I relaxed with a cup of coffee, Rosie was already chopping the malabar spinach and other fresh vegetables from my uncle's farm just the other day, just as I'd asked. We were getting ready to make a simple and comforting Pui Saag diye Masoor Dal for dinner, which inspired me to share the recipe.
I thought it would be nice to end the year with a straightforward blog post and a recipe that's more than just simple. It'll only take about 30 minutes to write, and the dish itself cooks in about the same time! Luckily, I already had some pictures from the last time I made it.
Pui Saag diye Masoor Dal
Pui Saag diye Masoor Dal is a lentil soup with a delicate taste of Malabar spinach, so satisfying and easy to make. As the title suggests, this recipe comes from my mother-in-law's kitchen. It’s actually one of the dishes we always enjoy when we visit her.
My mother-in-law is a wonderful cook, and I've learned so much from her. She's a firm believer in simple cooking, and a simple life, using spices sparingly. Now retired, my in-laws are happily settled in Dubrajpur, Mehebub's ancestral town in West Bengal. After moving from city to city during their working years, they chose this small town near the "Mama-Bhagne Pahar" to build their home. Dubrajpur is a coal-mining town with farmland surrounding it. My in-laws have developed a farmhouse near their home, and my mother-in-law lovingly tends to it. Whenever we visit, or anyone comes to see us, we're always treated to fresh vegetables from her garden. She often uses the Malabar spinach she grows to make her special Dal, Pui Saag diye Masoor Dal.
Recipe Tips
Mehebub adores red lentil with Malabar Spinach, a dish I first tasted at my in-laws' house. This Pui Saag diye Masoor Dal, made with hardly any spices, is a beloved family staple. My mother-in-law uses a pressure cooker to prepare it, and I simply follow her recipe whenever I make it myself. I leave out any extra spices, and the final result, served with steamed rice, is pure delight.
Recipe Card
Pui Saag diye Masoor Dal | Red Lentil Soup with Malabar Spinach
Ingredients
- 100 g Masoor Dal / Red Lentil
- 250 g Pui Saag/ Malabar Spinach around 500g
- 2 Onion
- 1 Tomato
- 3 Garlic Clove
- 3 Green Chili
- 2.5 tablespoon Mustard Oil
- 1 teaspoon Salt: 1 teaspoon or as per taste
Instructions
- Wash Red Lentil or Masoor Dal under running water 2-3 times.
- Cut Pui Saag/ Malabar Spinach into big chunks. Use both the leaves and stem.
- Chop Tomato and Onion roughly.
- Now heat the Mustard Oil in a Pressure cooker and start frying the Onion.
- Once translucent, add chopped tomatoes and slit green chilies.
- Add crushed Garlic and cook for around 2-3 minutes.
- Stir in between.
- Now add washed red lentil and mix thoroughly.
- Add chopped Malabar Spinach and again mix and cook for 2 minutes in low flame.
- Now add Salt and 3 Cups of Water.
- Cover the Pressure cooker with the lid.
- Put the vent weight and cook on low flame until 3 whistles come out.
- Switch the flame off and wait till the pressure drops.
- Open the lid and add 1 Tsp. of Mustard Oil and cook for 2 minutes without the lid on.
- Adjust the consistency as per preference.
- Serve Pui Saag diye Masoor Dal hot with hot steamed rice and enjoy!
Notes
- While oil is optional, using mustard oil really enhances the dish's flavor. You can leave out the oil altogether and simply pressure cook everything.
- Similarly, tomatoes are also optional. Sometimes, I skip them and add a little lemon juice instead.
- If you don't have a pressure cooker, a heavy-bottomed pan with a lid will work just fine. Just cook it until the lentils are soft.
Nutrition
Daal/ Lentil based Recipes from Debjanir Rannaghar
- Bengali Veg Daal | Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies
- Bengali Kolai Dal | Biulir Dal | Bengali Urad Dal Recipe
- Bhaja Moong er Daal aka Sona Muger Dal
- Mulo Diye Motor Dal (Bengali Yellow Split Pea with Radish)
More Similar Recipes
Pairing
Have you tried the Pui Saag diye Masoor Dal recipe from debjanir rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Poi Saag diye Masoor Daal Recipe Pin for your pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply