This Bengali Masoor Dal Sheddho is a simple boiled red lentil dish often served with a dash of pungent mustard oil and chopped red onions, chillies and fresh coriander leaves.
Masoor Dal or Red Lentils are one of the most frequently used lentils in an Indian kitchen. There are numerous ways to include in our everyday meals, one among those being made into a side-dish to be served with rice or flatbreads.
A lentil recipe can’t get any simpler than this. This Bengali masoor dal recipe has no carbohydrate and is power nutrient-packed with protein and vitamins.
Masoor Dal or Red Lentils are super nutritious. For those who are following plant-based diets, they should definitely consider including this in their daily meals for a considerable bulk of protein intake.
Other than that, here are some of the other reasons for you to buy this lentil in bulk and make Bengali masoor dal regularly.
- Very easy to digest – Masoor dal is absolutely light on our stomachs. So, if someone is recovering from a serious ailment, they should definitely include this in their daily diet.
- Protein-rich lentil – Lentils are the powerhouse of protein. Those who are looking for plant-based options to include protein elements in their diet, they should concentrate hard on red lentils.
- Beneficial to lactating mothers – Red lentils are extremely beneficial for lactating mothers as it provides nutrition to produce enriched breast milk for their infants.
- Great infant meal idea – Most doctors prescribe Lentil Soup or Daal ka Pani (दाल का पानी ) when the baby turns 6 months. Boil 1 tsp of red lentil or masoor dal in 100 ml of water till the lentil is cooked completely and it looks like a soup. It is a wonderful and nutritious supplement to infants, a better substitute to plain water.
- For quick meals – Red lentils are amazingly quick to cook. Even if you don’t own a pressure cooker or an Instant Pot, you can still make this masoor dal in a saucepan.
How to make Bengali Masoor Dal Sheddho – Ingredients list
- Red Lentils or Masoor Dal
- Mustard Oil
- Green Chilies
- Fresh Coriander Leaves
- Turmeric Powder
Traditionally, the term ‘bhatey‘ means boiled in the pot of rice. As the water was allowed to boiled in the pot of rice to cook it, some varieties of veggies or lentils would be packed into a neat cloth parcel and dropped into the boiling pot to get it cooked along.
Once the rice gets cooked, this cloth parcel or the veggies would be scooped out of the starchy water and mashed with seasonings and oil. This would be served as the ‘prothom-paat‘ or the first side dish to the rice.
However, I don’t prefer cooking such veggies or lentils in starch water. Instead, I drop them in a pressure cooker and let it whistle couple of times to get the perfect texture.
Another reason for me to cook them separately is that I don’t like to get the taste of my Basmati rice altered due to the addition of extra veggies or lentils in the same pot.
In case you are looking for couple of more Bengali dal recipes, here’s a list of few from my blog
- Arhar Dal with Onion-Tomato Spice Mix | Spicy Bengali Split Pea Dal Recipe
- Arhar Dal | Bengali Split Pea Dal Recipe
- Dhaba-style Punjabi Dal Makhani Recipe
- Cholar Dal Recipe│Bengali Chana Daal Recipe
- Kacha Aam Dal | Bengali Green Mango Dal Recipe
- Rajma Masala | Kidney Beans Curry Recipe
- Masoor Dal | Bengali Split Red Lentil Dal Recipe
Masoor Dal or Red Lentils are one of the most frequently used lentils in an Indian kitchen. There are numerous ways to include in our everyday meals, one among those being made into a side-dish to be served with rice or flatbreads. This Bengali Masoor Dal Sheddho is a simple boiled red lentil dish often served with a dash of pungent mustard oil and chopped red onions, chillies and fresh coriander leaves.
- ¼ cup Masoor Dal or Red Lentils
- ¼ cup Water
- 1 tsp Mustard Oil
- Salt to Taste
- ¼ tsp Turmeric Powder
- Onion Finely chopped for garnish
- Green Chilli Finely chopped for garnish
- Coriander Leaves Finely chopped for garnish
Pressure cook the lentils with water, salt and turmeric powder. Allow it to whistle 2-3 times and then turn off the heat.
Let the pressure cooker depressurise itself. Open it and check the consistency. If it's runny, turn on the heat and stir to let the extra water evaporate till you get mushy consistency.
Turn off the heat.
Take the boiled lentils out on a bowl and serve it with the rest of ingredients.