Bengali Masoor Dal Sheddho in Microwave | Musur Daal Siddho Recipe
Here's how to prepare Bengali Masoor Dal Sheddho in the microwave. Making Musur Daal Siddho is typically very straightforward and doesn't need a complicated recipe. Nevertheless, for anyone who might find it helpful, I've detailed the steps for cooking it in the microwave, and also included options for stovetop and induction cooking. Please note that this Bengali recipe is both vegan and vegetarian.
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Servings: 4 People
Calories: 76kcal
Cost: Rs 50
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.
First, you'll need a deep glass bowl with its own lid for cooking. If you're using a stovetop, opt for a deep pan with a lid, or a flat-bottom pan with a lid if you're cooking with induction. Now, let's learn how to prepare this simple Musur Daal Siddho.
If you're adding other vegetables like coriander leaves, tomato, onion, or carrot, cut them into small pieces and add them at this stage.
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
Serving: 92g | Calories: 76kcal | Carbohydrates: 26g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 734mg | Potassium: 371mg | Fiber: 13g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 3mg
