Peyaj Mushuri Dal Bengali Masoor Dal Playful Cooking

After a heavy indulgence over the weekend, I like to keep Monday meals simple. This Peyaj Mushuri Dal with steamed white rice and some salad on the side is filling and quick. It takes just about 25 minutes and is a great choice for meatless Mondays. This Peyaj Mushuri Dal / caramelized onion masoor dal recipe is Vegetarian and if you serve with rice you can make it gluten-free. It’s plant-based, and dairy-free.

Peyaj Mushuri Dal

Requires just 5 INGREDIENTSNeeds only 25 minutesNourishing, healthy and heartyPairs best with rice.

What key ingredients are needed for Peyaj Mushuri Dal?

Split red lentilsRed onionNigella seedsFresh cilantro leavesFresh green chili

How to prepare Peyaj Mushuri Dal

Peyaj is onion and Mushuri dal is masoor dal. Steps are simple and easy to follow:

Put the washed lentil in a pan along with 2 cups of water plus ½ teaspoon salt then bring it to boil at high heat. After that let it simmer for 15 to 20 minutes in medium heat.While the lentil is still 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. Then 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.

The KEY POINT to remember here is to make sure you caramelize the onion for the perfect flavor and taste.

To prepare the Peyaj Mushuri Dal in Electric Pressure Cooker:

Cook the onion in sauté 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.

Dal (daal/dahl) is one of the most versatile nourishing meals that are prepared almost every day in Indian cuisine. Red lentils (masoor dal) are often a go-to choice for everyday dal. It doesn’t need soaking and can be boiled even in a pot. You don’t necessarily need a pressure cooker. Although cooking in pressure cooker or instapot will only fasten the process. You can even make a big batch of this masoor dal and freeze it. Let the frozen dal thaw for a while before you reheat it. When you are reheating the dal, add some finely chopped cilantro leaves and fresh lemon juice for refreshing flavor.

There are numerous ways masoor dal is prepared. Out of all the different kind of lentils available, the red lentil is everybody’s favorite. Unlike other variety of masoor dal, for this particular classic Bengali mushuri dal you don’t need to finish it with a tadka (tempering). It’s the simplest kind of every day masoor dal.