Peyaj Mushuri Dal

Peyaj Mushuri Dal, is a traditional Bengali dish that combines the earthy flavors of red lentils with the sweetness of caramelized onions. This is a simple yet hearty recipe that requires only five ingredients and can be prepared in just 25 minutes, making it an excellent choice for a nourishing meal.

Key Features of Peyaj Mushuri Dal:

Quick and easy to prepare (ready in about 25 minutes)

Uses minimal ingredients (mostly pantry staples)

Mildly spiced and comforting

Perfect with rice but can also be enjoyed as a soup

This dal is a staple in Bengali households, typically served with steamed rice and a side of vegetables or fried items. The sweetness of the caramelized onions balances the earthy flavor of the lentils, making it a warm and satisfying meal.

Ingredients you need for Peyaj Mushuri Dal

Red Lentils - Red lentils are known as Mushuri Dal or Masoor Dal in hindi. These lentils cook very fast and doesn't need any overnight soaking. You can either boil the lentil in a pressure cooker or in a pan on the stove top.

Onion - Traditionally only red onions are used for this dish, but if you can't find red onion, you can use yellow or white.

Nigella seeds - Nigella seeds known as Kalo jeera in Bengali and kalongi in hindi is the only spice used while preparing this lentil.

Green Chili - A few green chilies slit in half is added at the end of the cooking. This will not make the taste of the lentil spicy, instead will add a subtle heat.

Cilantro leaves - Bengali dishes don't often call for garnish like cilantro leaves, but in this dish you will have to add finely chopped cilantro leaves at the end. This will enhance the taste and add a refreshing flavor.

Steps to prepare Peyaj Mushuri Dal

Start by washing the lentil a few times to remove the cloudy water.

Boil the lentil either in a pressure cooker or a pan. Make sure to add some salt when you boil the lentil.

Thinly slice the onion.

In a heavy bottom pan, heat mustard oil and then add nigella seeds.

Add the sliced onion, season with salt, pinch of sugar and turmeric powder. Sauté until the onion if golden brown. This is the key step, as it's the sweetness of the brown onion that enhances the taste of this dal.

Next add the boiled lentil along with little water and cook the boiled dal.

Add slit green chili and let it simmer for 5 minutes.

Finely chop some fresh cilantro leaves and add that to peyaj mushuri dal. Taste for salt and add more if needed.

Serve the Peyaj Mushuri Dal warm, paired with steamed white rice or enjoyed as a comforting soup.

Notes:

Caramelizing the onions properly is crucial, as it imparts a sweet and rich flavor to the dal.

This dal can be prepared in advance and stored in the refrigerator for up to three days. Reheat gently before serving, adding a splash of water if necessary to adjust the consistency.

Here are more Dal Recipes:

Dal Makhani in Multipot

Aam Daal (Green Mango Lentil Stew)

Mung Bean and Kale Daal

Masoor Palak Daal (Red Lentil Spinach Stew)

Tetor Daal (Bitter Gourd Yellow Mung Stew)

FAQS

Peyaj Mushuri Dal

Kankana Saxena

Peyaj Mushuri Dal is a classic Bengali dal/dahl. It is mild on the tummy and gets a hint of sweetness from the caramelized onion. With just 5 INGREDIENTS, this masoor dal is a hearty starter to a Bengali meal, often paired with some crispy fried veggies or fish.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Bengali, Indian

Servings 0 serves 4

Calories 538 kcal

Equipment

• Organic Black Cumin Seed Whole, Nigella Sativa (1lb) by Naturevibe Botanicals, Gluten-Free & Non-GMO (16 ounces)
• Swad Masoor Dal, 4 Pound

Ingredients

 

• 1 cup Split red lentil
• 1 tablespoon Mustard Oil
• 1 medium size onion
• 1 teaspoon Nigella seeds
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 3 fresh green chili
• finely chopped cilantro leaves
• fresh lemon juice

Instructions

 

• Put the washed lentil in a pan along with 2 cups of water plus ½ teaspoon salt. Bring it to boil at high heat then simmer for 15 to 20 minutes in medium heat.
• While the lentil is boiling, place a wok or another pan at medium heat. Pour the oil and heat it up.
• Scatter the nigella seeds and let it sizzle for couple seconds.
• Tumble the sliced red onion to the hot oil. Sprinkle rest of the salt, turmeric and sugar. Keep stirring and cooking until the onion is golden brown.
• Then pour the boiled lentils to the caramelized onion and give it a stir. If you prefer the consistency of the dal much thinner add some water. Check for salt too, if it's not enough, sprinkle some salt.
• Finally drop the green chili (just slit it half or trim the edge) finely chopped cilantro and simmer for 5 minutes.
• Serve warm with rice.

Video

Notes

To prepare the Peyaj Mushuri Dal in Electric Pressure Cooker:

Cook the onion in saute mode along with nigella seeds, salt and turmeric. Then scatter the red lentil along with water and pressure cook it until cooked. Finally add the green chili and cilantro leaves. Serve warm. 

Nutrition

Serving: 4gCalories: 538kcalCarbohydrates: 39gProtein: 32gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 76mgSodium: 2011mgFiber: 6gSugar: 8g

Keyword bengali recipe, Bengali vegetarian dish, daal, Lentils, Peyaj Maushuri Dal