Plain Musurir Dal Recipe (Bengali Masoor Daal)
Recipe to make tasty Plain Musurir Dal easily. Simple ingredients, instructions, and equipment to prepare delicious Bengali-style Masoor Dal at home.
Equipment
- 1 Induction Cooktop
- 1 Kadhai
- 1 Pressure Cooker
Ingredients
- 80-100 g Masoor Dal Musurir Daal
- 1 Bay Leaf
- 1 Dried Red Chilis
- 2 Green Chili
- ¼ tsp Kalonji or Kaalo jeere/Nigella seeds
- ½ tsp Turmeric Powder
- Salt to taste
- Mustard Oil
- 2 tbsp Coriander leaves chopped
- Water
Instructions
Boil the daal
- First, rinse the dal really well for 2 to 3 times in plenty of water.
- Strain the dal and transfer that into a pressure cooker. Add around 2 cups of water and close off the lid of the pressure cooker.
- Place it on medium flame and cook it until you hear one whistle. Take it out of the flame and let the pressure release on itself.
- (You can also use a cooking pot with a lid. For this, use 2½ cups of water. Cook the dal on medium to high flame until the grains start to break from between).
- After the pressure is released, take off the lid.
- Next, with a wooden or steel beater beat the dall until all the individual grains separate out. This should take less than a minute.
Cook the Masoor Daal
- Next, take a kadhai and add some mustard oil. Let the oil heat until it smokes a little.
- Put the kalonji or Kaalo Jeere in the oil together with the dried red chilis (break it from the middle).
- Stir them once and then add the bay leaves and one green chili. Break both of these ingredients from the middle.
- Continue stirring until they start to give off a certain fragrance.
- Pour in the already whisked dal into the kadhai.
- Combine everything well and then add in some salt to taste and turmeric powder.
- Mix again and let it boil for around 5-6 minutes.
- Stir occasionally and remove any froth that floats on the top. Keep the flame on medium.
- After 5-6 minutes, reduce the flame to low.
Garnish
- Now garnish the dal with chopped coriander.
- Mix everything once again. By doing this the fragrance and flavor of the coriander leaves will get incorporated well.
- Boil for a minute or two.
- Remove it from the flame and transfer the dal into a large bowl.