Easy Lentil Soup with Red Lentils – Bengali Musur Dal Recipe – Vegan

In this video, I’ll guide you step-by-step through making a truly authentic Bengali Musur Dal. This comforting and simple red lentil dish is a beloved staple in Bengali households and a great vegan protein source. If you’ve enjoyed other styles of Indian Masoor Dal, you will love the unique flavor of this authentic Bengali recipe.

We’ll start by cooking the lentils until they are perfectly soft, then elevate the dish with a fragrant “Tadka”, a tempering of sizzling spices like Panch Phoron, onions, and garlic. The result is a deeply flavorful lentil soup that is the perfect comfort food, pairing beautifully with steamed rice or fresh flatbread.

For more vegan Bangladeshi and Indian recipes subscribe to the channel and leave a like.

Bengali Musur Dal
3 Servings
Ingredients:
200g red lentils
1 tomato
1/2 tsp turmeric
1 tsp panch phoron (cumin, nigella, fenugreek, mustard and fennel seeds in equal parts)
1-2 dried red chilies
1 onion
3 cloves of garlic
1 tsp grated ginger
1-2 fresh green chilies
1 tbsp lemon juice
2 tbsp oil
1 tsp salt
900ml water

Music track: Bread by Lukrembo
Source: https://freetouse.com/music
No Copyright Music for Videos (Free)

Today, I’m going to show you how to make a 
truly authentic Bengali Musur Dal. This is a very simple, yet delicious lentil soup that 
pairs perfectly with rice or some flatbread. For the dal, you will need 
the following ingredients: 200 grams of red lentils
1 tomato 1/2 tsp of turmeric
1 tsp of panch phoron 1 to 2 dried red chilies
1 onion 3 cloves of garlic
1 tsp of grated ginger 1 to 2 fresh green chilies
1 tbsp of lemon juice 2 tbsp of oil
1 tsp of salt And about 900 ml of water First, add your washed lentils and the 
water to a pot and bring it all to a boil. You’ll see some foam forming on the 
surface, just go ahead and skim that off. Now add the salt, the diced tomatoes, 
and the turmeric to the pot. Give it a good stir and then let the dal 
simmer for about 20 minutes. The lentils should be really nice and soft 
by the end and starting to fall apart. Now, let’s take care of the tadka. For 
this, heat the oil in a pan over medium heat. Add the panch phoron mix and the dried 
chilies. Fry them for about half a minute. Now add the onions and fry them 
until they turn a brown color. After that, add the green chili, garlic, and ginger. Let everything continue to 
fry together for a few more minutes. Now, add the entire contents of the pan 
to the cooked lentils in the pot. Mix everything well and let it simmer 
together for another five minutes. At the very end, all that’s missing is 
a little lemon juice. Season to taste, and your Bengali Musur Dal 
is ready. Enjoy your meal.