Description
Pyaz Diye Masoor Dal, also known as Bengali Red Lentil soup with onion, is a straightforward recipe that combines the flavors of red lentils and onions.
Ingredients
Units
Scale
- 50g Masoor Dal/ Red Lentil
- 2 Onion
- 1 Tomato
- 3 Green Chili
- 2 cloves Garlic (Crushed)
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
For Tempering
- 2 Dry Red Chili
- 1/2 Tsp. Kalojire/ Kalonji/ Onion Seed
Instructions
- Begin by rinsing the lentils under running water.
- Place the lentils in a Pressure Cooker along with half of the turmeric powder and 1/2 Tsp. of salt.
- Add three cups of water, cover with the lid, and apply the weight.
- Cook on medium heat until the pressure releases two times.
- Turn off the heat and wait for the pressure to drop completely before opening the lid.
- In the meantime, chop the onion and tomato.
- Heat oil in a pan and temper it with onion seed and dry red chili.
- Add the chopped onion and fry until it becomes translucent.
- Then, add the chopped tomato and crushed garlic, cooking until the tomato softens.
- Next, add the remaining turmeric powder, green chili, and salt.
- Cook until the oil separates from the edges.
- Finally, add the boiled lentils to the mixture, adding a little water if needed.
- Cook for five minutes and turn off the heat.
- Serve the hot Pyaz Diye Masoor Dal with steamed rice and a side dish.
Notes
- The presence of Garlic and Tomato is not obligatory, but they undoubtedly elevate the taste.
- Substituting Mustard Oil with Vegetable oil is possible, but it is the former that truly amplifies the flavor of this dish.
- For an extra burst of flavor, feel free to include a generous amount of Cilantro.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 50g
- Calories: 147
- Sugar: 3.3g
- Sodium: 592mg
- Fat: 8.1g
- Saturated Fat: 0.9g
- Carbohydrates: 14.8g
- Fiber: 5.8g
- Protein: 4.8g
- Cholesterol: 0mg
