Plain Mosur Dal (Bengali Red Lentil Soup)

Ingredients

• 100 g Mosur dal (red/orange lentils) (Washed thoroughly)
• 500 g Water (For boiling dal)
• 15 g Mustard oil (For tempering)
• 0.25 tsp Kaalo jeere (nigella seeds)
• 2 pcs Green chillies (Slit lengthwise)
• 2 pcs Dried red chillies
• 1 pc Bay leaf
• 1 g Turmeric powder
• 8 g Salt (Adjust to taste)
• 6 g Coriander leaves (Chopped, for garnish)

Instructions

1. Wash the Lentils

   Rinse the mosur dal (red lentils) thoroughly under running water until the water runs clear. This removes excess starch and prevents foaming.

   Time: PT3M

2. Pressure Cook the Dal

   Place the washed dal in a pressure cooker. Add 500g water. Close the lid and cook on medium-high heat until the first whistle (about 7 minutes).

   Time: PT7M

3. Release Pressure and Whisk Dal

   Allow the pressure to release naturally (about 5 minutes). Open the lid and whisk the dal until the grains are broken and the mixture is creamy.

   Time: PT5M

4. Prepare the Tempering (Tadka)

   Heat mustard oil in a small saucepan until it just starts to smoke (about 2 minutes). Add dried red chillies, green chillies, bay leaf, and nigella seeds. Fry for 30 seconds until aromatic.

   Time: PT2M30S

5. Combine Dal and Tempering

   Pour the tempering into the cooked dal. Add turmeric powder and salt. Stir well.

   Time: PT1M

6. Simmer the Dal

   Bring the dal to a gentle boil on medium heat and simmer for 5 minutes to blend flavors.

   Time: PT5M

7. Finish with Coriander

   Turn off the heat. Stir in chopped coriander leaves for freshness.

   Time: PT1M

8. Serve

   Serve hot with steamed rice.

   Time: PT1M

9. Cleanup

   Wash the pressure cooker, saucepan, whisk, knife, chopping board, and serving bowls. Wipe down the stove and countertop.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

12g

Carbohydrates

28g

Fat

4g

Fiber

6g