Here's how to make Bengali Masoor Dal Sheddho in the microwave. Cooking Musur Daal Siddho is usually very simple and doesn't require a detailed recipe. However, for those who might need it, I've explained the steps specifically for microwave cooking, and I've also included options for stovetop and induction cooking. Keep in mind that this Bengali recipe is suitable for both vegans and vegetarians.
If you're looking for other Masoor Dal recipes, I also have Masoor Dal Bhorta, Pyaz Diye Masoor Dal, Pui Saag diye Masoor Dal, Masoor Daler Patla Khichuri, and Pork Khichuri (which also uses masoor dal).
Jump to:
- Debjani's Note
- All-age friendly recipe
- Ingredients
- Step-by-step instructions
- Substitutions & Variations
- Frequently Asked Questions
- Related Red Lentil - Masoor Dal Recipes
- Pairing - all microwave recipes
- Recipe Card
- Have you tried the Bengali Masoor Dal Sheddho Recipe - Indo-Chinese Style from Debjanir Rannaghar!
- Here's the Masoor Dal Sheddho Recipe - Indo-Chinese Style Pin for your Pinterest Board
Debjani's Note
Making this boiled red lentil, known as Masoor Dal Sheddho or Musur Dal Siddho, is one of the easiest recipes we learn in Bengali cooking. It's often the first thing we ask about when we start cooking for ourselves, especially when away from home and craving a comforting home-cooked meal. I am writing this after having created over a thousand recipes in the past 15 years. This recipe is incredibly simple, much like preparing instant noodles. I've wanted to share this for a long time, but wondered who would need it, especially since I already have three other basic masoor dal recipes here. However, this one is truly the ultimate Bengali comfort food.
Since I've been writing a lot about microwave cooking recently (this post first appeared in April 2026), I realized it's the perfect time to share my recipe for Bengali masoor daal Sheddho. This dish is not only simple to make but also incredibly microwave-friendly. I particularly enjoy writing about easy, comforting foods, and this Bengali red lentil recipe fits that description perfectly. It cooks very quickly, and while you could certainly use a stovetop or induction cooker, I've been trying to conserve LPG at home. That's why I'm currently doing most of my cooking with a microwave, induction hob, oven, infrared stove, or rice cooker.
So, dear readers, here's another microwave recipe for you: Bengali masoor dal sheddho. Please let me know in the comments if there are any other microwave recipes, or any recipes at all, you'd like me to feature.
All-age friendly recipe
Yes, this is definitely worth mentioning. This recipe is suitable for all ages. I used to make it often when Pasta was a toddler, just starting solid foods, simply by leaving out the chili. As she grew older, I began preparing it the regular way, as I mentioned. In fact, even older people can easily eat and digest this simple dal.
Ingredients
The ingredient list for Bengali Masoor Dal Sheddho is as simple as the recipe itself. While some small changes are fine, and you might see people adding extra items (as I've mentioned in the variations section), these are the core ingredients for basic Musur Daal Siddho.
- Masoor Dal / Red Lentil (preferably without skin)
- Green Chilies
- Salt
- Turmeric Powder
- Mustard Oil
See recipe card for quantities.
Step-by-step instructions
-
In this recipe, I'll show you how to cook Bengali Masoor Dal Sheddho in the microwave. First, you'll need a deep glass bowl with its own lid. If you're cooking on a stovetop, use a deep pan with a lid, or a flat-bottomed pan with a lid for induction. Let's see how to make this easy Musur Daal Siddho.
-
You'll need red lentils, also known as masoor dal, for this dish.
-
Wash the masoor dal under running water until the water runs clear.
-
Then, soak the dal in water for 15-20 minutes before cooking. While this step is optional, soaking the dal helps with digestion and reduces cooking time, so I recommend it. I've soaked the dal in the same bowl I'll use for cooking.
-
Next, drain the water from the soaked dal. Add mustard oil, salt, turmeric powder, and green chilies that you've broken into pieces. You can also slice the green chilies if you prefer. If you're adding other vegetables like coriander leaves, tomato, onion, or carrot, chop them into small pieces and add them now.
-
Now add 2 cups of water. Use the same cup to measure the dal.
-
Cover the bowl with its lid.
-
Place the covered glass bowl in the microwave on high (900 watts) and cook for 8-9 minutes.
-
Carefully remove the bowl and stir the dal with a spoon to ensure even cooking.
-
Return the bowl to the microwave, this time without the lid, and cook for another 4-5 minutes.
-
Your Bengali Masoor Dal Sheddho is now ready! I often add an extra tablespoon of mustard oil for a bolder flavor, but this step is optional.
- If cooking on a stovetop or induction burner:
After mixing the lentils with spices, other ingredients, and water, transfer the mixture to a pan and cover it with a lid. Cook on medium heat for 10 minutes. Then, remove the lid and continue cooking for 5-6 minutes, or until the lentils are tender.
Substitutions & Variations
- Vegetables - For vegetables, many people commonly add onion, tomatoes, and even fresh coriander leaves when making Bengali Masoor Dal Sheddho. These are very standard additions.
- Oil - Mustard oil is ideal for this recipe because of its distinct, strong flavor. However, mustard oil isn't always available everywhere, and not everyone enjoys its unique taste. If you don't like or can't find mustard oil, any unflavored cooking oil will work perfectly well.
- Spices - When it comes to spices, you'll only need salt and turmeric powder. I haven't seen sugar used in homemade Bengali Masoor Dal Sheddho, so I don't recommend it. Turmeric, though, is essential, especially when preparing Bengali dal.
- Cooking for Toddlers - This dish is also great for kids and toddlers. Musur Daal Siddho is often given to Bengali toddlers once they start eating solid foods after six months of age. That specific version does not include green chilies. For toddler meals, we use much less oil than in the standard recipe, reducing it to one-third. When I used to prepare this for my daughter, I'd often include small amounts of finely diced carrots, raw papaya, and potatoes. These vegetables are actually great additions if you enjoy them in your lentil soup.
Frequently Asked Questions
Yes, absolutely! Masoor dal, also known as red lentils, is incredibly nutritious and great for your health. It's packed with protein, low in fat, and a good source of dietary fiber, iron, and folate. These nutrients help keep your heart healthy, manage your weight, and maintain steady blood sugar levels.
Why not? It's highly nutritious, offering plenty of protein, fiber, iron, and folate, which are all beneficial for your heart and digestion. While generally safe for most people, it's best to eat it in moderation, perhaps one to two servings daily. This helps prevent digestive issues like gas. For a well-rounded diet, it's also a good idea to alternate it with other types of lentils.
No, not at all! In fact, masoor dal has a low glycemic index and a lot of fiber. This combination helps control blood sugar levels by slowing down how quickly your body absorbs sugar.
It's always a good idea to talk to your doctor about this. However, it's generally believed that eating too much masoor dal could be a risk for people with high uric acid. This is because red lentils contain a moderate amount of purines.
Related Red Lentil - Masoor Dal Recipes
Looking for other recipes like this? Try these:
Pairing - all microwave recipes
So let's see how we can mix and match some of the dishes cooked in a microwave with this Bengali Masoor Dal Sheddho.
Recipe Card
Bengali Masoor Dal Sheddho in Microwave | Musur Daal Siddho Recipe
Ingredients
- 1 cup Masoor Dal / Red Lentil preferably without skin, 150g
- 2 cups water used the same cup used for measuring the lentil
- 4 Green Chilies
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 2 tablespoon Mustard Oil
Instructions
- In this recipe, I'll show you how to cook Bengali Masoor Dal Sheddho in the microwave.
- You'll need red lentils without skins, also known as masoor dal, for this recipe.
- Rinse the masoor dal under running water until the water runs clear. Afterward, soak the dal in water for 15-20 minutes before cooking. This step is optional, but soaking the dal makes it easier to digest and reduces cooking time, so I highly recommend it. I soaked the dal in the same bowl I'll be using for cooking.
- Drain the water from the soaked dal. Then, add salt, turmeric powder, and green chilies, breaking them before adding. You can also slice the green chilies if you prefer.
- Now add 2 cups of water.Use the same cup to measure the dal.
Microwave Cooking
- Cover the bowl with its lid. Place the covered glass bowl in the microwave on high (900 watts) and cook for 8-9 minutes.
- Remove the bowl and stir the dal with a spoon to ensure even cooking.
- Put the bowl back in the microwave, uncovered, and cook for another 4-5 minutes.
- Your Bengali Masoor Dal Sheddho is now ready! For extra flavor, I often add an additional tablespoon of mustard oil, but this is optional.
Stovetop/ Induction Cooking
- If cooking on a stovetop or induction, after combining the dal with spices, other ingredients, and water, transfer it to a pan and cover with a lid.
- Cook on medium heat for 10 minutes. Then, remove the lid and continue cooking for 5-6 minutes, or until the lentils are fully tender.
Notes
- Vegetables - Many people commonly include onions, tomatoes, and even fresh coriander leaves in their Bengali Masoor Dal Sheddho. These are very standard additions.
- Oil - For oil, mustard oil is ideal due to its distinct, pungent flavor. However, it's not always readily available worldwide, and its strong taste isn't for everyone. If you're not using mustard oil, any unflavored oil you prefer will work well.
- Spices - The essential spices are simply salt and turmeric powder. I haven't seen sugar added to homemade Bengali Masoor Dal Sheddho, so I don't recommend it. Turmeric is a must, especially when preparing Bengali dal.
- Cooking for Toddlers - This dish is also suitable for children and toddlers. Bengalis often introduce Musur Daal Siddho to toddlers when they begin eating solid foods after six months. This version typically does not include green chili. We typically use less oil in the main recipe, reducing it to one-third when cooking for toddlers. When I used to made this for my daughter, I would often add small amounts of finely chopped carrots, raw papaya, and potatoes. These are actually great additions if you enjoy vegetables in your lentil soup.
Nutrition
Have you tried the Bengali Masoor Dal Sheddho Recipe - Indo-Chinese Style from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. 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 Masoor Dal Sheddho Recipe - Indo-Chinese Style 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