Simple Bengali Masoor Dal Recipe gets ready in 5 mins in an Instant Pot. This Vegan & Gluten Free delicious Dal will satisfy your home style meal cravings for sure. Moreover, you’ll love the onion & panchforon tadka that packs this Masoor Dal Bengali style with unbeatable flavors.
Check out the Popular fast and easy Instant Pot Recipes from Foodies Terminal.
Masoor Dal Recipe with Onion Tadka
You’ll love to come back home to this simple Musur Dal, you’ll love to retire your entire day with this soul satisfying Masoor Dal recipe.
A great comfort food in a bowl that’s healthy, vegan & gluten free too.
It’s not overly spiced, not over powering at all and will never steal the show by kicking off the other sides on your menu.
It’s very light, mildly spiced, just enough to tap your taste buds & make you extremely hungry 😀
And I promise that this Masoor Dal cooked in Bengali style will allow the other recipes in your menu card shine.
The spluttering tadka consisting of sliced onions, dry red chilies and panchforon makes this simple recipe taste just so good.
You can also add a handful of chopped tomatoes while cooking the Masoor dal. This will add a nice tang and color to the dal. I didn’t add any.
You can cook it either in an open pot, but that’ll take you some 15-20 mins to wrap up the whole recipe.
Whereas, an Instant Pot or Pressure cooker rustles up the recipe in no time.
Perfect for quick lazy weekend lunch, even quicker weeknight dinners or just to enjoy a feel of “Mom-cooked” meals 😀
Why you should make this Masoor Dal recipe Bengali Style?
Masoor Dal Recipe Bengali Style is –
- Gluten Free
- Extremely Easy
- A great side
- Comfort food in a bowl
Bengali Masoor Dal Recipe Ingredients
- Split Masoor Dal: Split red/orange lentils.
- Turmeric powder.
- Onion: Thinly sliced.
- Panchforon: It’s a Bengali 5 whole spice mix that you can use to temper several Indian dishes.
- Mustard Oil.
- Dry Red Chilies (Whole).
Note: Feel free to swap the panchforon with either Nigella seeds also known as Kalonji or Kalojeere. You also add black mustard seeds instead of Panchforon.
Tips & tricks – Bengali Masoor Dal Recipe (Pyaz diye Masoor Dal)
- Wash the Masoor Dal several times under running tap water.
- Do not Soak the red lentils. Just wash and drain.
- Add less water first: You can always add more water later and make it the consistency you prefer. But, if you add more water and simmer it later to reduce the quantity than the Dal will get overcooked.
- Do not over cook the dal: To prevent over cooking just cook on HIGH PRESSURE for 2 mins in the Instant Pot and immediately do a quick pressure release.
- Never skip the Tadka: This adds so much extra flavor to this simple Bengali style Masoor Dal recipe. You can certainly swap the panchforon with Nigella seeds (Kalonji) or even with black mustard seeds (Rai).
- Simmer a little more after adding the Tadka: This is important to infuse the sautéed onion flavor into the cooked Masoor Dal.
Note: If you love a little tang than you may add roughly chopped tomatoes while pressure cooking the dal. And if you prefer chunky tomatoes in your Masoor dal add the tomatoes in the Tadka and fry until just mushy. Add this to the cooked Dal.
How to make Bengali Masoor Dal Recipe?
Steps in words below pics
Time needed: 5 minutes.
How to make Bengali Masoor Dal Recipe?
- Pressure cook the Masoor Dal / Red Lentils
Wash the masoor dal and pressure cook along with water, turmeric powder & salt for 2 mins on HIGH pressure in an Instant Pot.
- Prepare the Onion Tadka
Over medium low heat sizzle the panchforon, dry red chilies and add the onion in the same pan and fry until just golden.
- Add the Onion Tadka and simmer
Transfer the onion tadka to the cooked dal in the Instant Pot. Simmer for a couple of mins on SAUTE kept at low. Serve hot enjoy.
This simple home style Mosur Dal tastes awesome with the hot plain white rice and simple sides like crispy fish fry, potato fry or an Omelet.
If you love the dal on the thicker side, add less water and enjoy it with hot Chapatis or Phulkas.
Simple meals can’t get simpler than this easy Bengali Masoor Dal Recipe.
This Masoor Dal recipe Bengali Style will last for 3 days in the fridge. Store it in a clean, air tight container.
The best way to store the dal is to store it without the tadka. Boil the Masoor Dal, allow it to cool down completely and store it nice and thick. It’ll last you 7 days in the fridge.
Whenever you are ready to serve prepare the tadka and add more water to dilute the dal. Simmer the Masoor Dal with Onion tadka over low heat for an extra 5 mins. Slurp it up with steaming hot rice.
Check out these fabulous Vegetarian recipes from Foodies Terminal.
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- Begin by wasing the red lentils or masoor dal very well under running tap water until the water runs clear. Set aside.
- Add the dal to the inner pot of the Instant Pot. Pour water followed by salt and turmeric powder. Give everything a very good mix.
- Close the lid, seal the valve and PRESSURE COOK on HIGH for just 2 mins.
- After 2 mins when the Instant Pot begins to beep immediately release the rest of the pressure and open the lid.
- Add more water if need be and mix well with the dal. Mash the cooked masoor dal with the nack of a ladle to give it a semi smooth texture.
Prepare the Tadka
- Set a small pan over medium high heat. Add mustard oil, when the oil is smoking hot throw in the pachforon & dry red chilies. Allow them to sizzle in the hot oil for few seconds or until aromatic. Immediately add the sliced onions and fry the onions until just golden in the edges.
- Set the Instant Pot on SAUTE and keep it at LOW. Transfer the Tadka to the pressure cooked masoor dal. Mix well and simmer for 2-3 mins.
- Adjust the water. You may add more water if you prefer a runny dal. Serve hot. Enjoy!
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Instant Pot Used = IP Lux 3 quart.
- Note: The consistency of the dal can be very well controlled. If you prefer thinner consistency add more water and vice versa.
- You may swap the Panchforon with either Nigella seeds (Kalonji or Kalojeere) or black mustard seeds (rai/sarson).
- Through in a few slit green chilies for a spicy kick.
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