Kacha Moog-Mosur Dal

An easy and hearty Bengali moog-mosur dal with ripe winter tomatoes and fresh coriander

  • Cooking time
    30 minutes
  • Calories
    kcal
Recommended by
97.7
%
of
10640
members who rated this recipe on Youtube

This light moog-masur dal is a family favourite. It tastes even better in winter when both tomatoes and coriander leaves are in season. In summer, it is great with a squeeze of gondhoraj lime. The key to perfecting this dal is to not cook the mosur and the moog dals too much so that they retain their texture.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
5 servings
  • 30 g moog dal
  • 70 g mosur dal
  • 60 g tomatoes (2-cm chunks)
  • 450 g water
  • 10 g mustard oil
  • 2 pcs green chillies (slit)
  • 8 g coriander leaves (finely chopped)
  • 1 pc bay leaf
  • 2 pcs dried red chillies
  • ½ tsp panch phoron
  • 8 g salt
  • 12 g sugar
  • ¼ tsp turmeric powder

Method

  1. Wash and rinse both dals together.
  2. Cut tomatoes into 4-cm chunks. Finely chop fresh coriander leaves. Slit green chillies.
  3. Add dal, tomatoes, and salt to a saucepan. Add water. Cover and boil the dal on medium heat.
  4. Heat mustard oil in a kadai. Temper it with dried red chillies, bay leaf, green chillies, and panch phoron.
  5. Once the phoron starts crackling, add turmeric powder, and fry for a few seconds.
  6. Now, add the boiled dal. Add sugar and mix well. Bubble on medium heat for 2 minutes.
  7. Finish with coriander leaves.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
    kcal
Viewers liked this
%

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
    kcal
Viewers liked this
%

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%
See all New recipes »
More
moog dal
recipes
View all »

Panchmishali Dal

This is the summery version of everyone's favourite 'bhaja' (roasted) mooger dal, this time loaded with a variety of summer vegetables

  • 40 minutes
  • 130
    kcal

Tita'r Dal

Moong dal cooked with bitter melon and bottle gourd, flavoured with ginger, ghee and coconut

  • 30 minutes
  • kcal

Kacha Moog-Mosur Dal

An easy and hearty Bengali moog-mosur dal with ripe winter tomatoes and fresh coriander

  • 30 minutes
  • kcal
More
bhaja
recipes
View all »

Machher Teler Bora

These extra crispy fritters are packed with flavours of the fish fat, liver and bladder; they are the perfect with hot rice

  • 20 minutes
  • 376
    kcal

Chicken Pakora

Boneless chicken thigh marinated with spices and deep-fried: a delicious snack with beer or tea!

  • 40 minutes
  • 416
    kcal

Postor Bora

Ground poppy seeds mixed with various kinds of fillers and flavours, fried into small, crisp, brown discs

  • 30 minutes
  • kcal