Peyaj Diye Mosur Dal

A easy and quick Bengali masoor dal with a tempering of dried red chilli, bay leaves, panch phoron, and onions.

  • Cooking time
    20 minutes
  • Calories
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Peyaj diye mosur dal (mushur/masoor), or Bengali orange-lentil soup with a flavouring of onions and panch phoron (a Bengali five-spice mix), is probably not something you would make on a weekly basis, mainly because it is not as versatile and neutral as a regular Bengali mosur dal (you know, the one with a kaalo-jeere-green-chilli tempering?), but it provides a nice change of palate once in a while. Like most Bengali dal recipes, this one is easy and straightforward enough to take no more than 15 to 20 minutes of your time.

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5 servings
  • 100 g mosur dal (orange lentils)
  • 2 pcs bay leaves
  • 1 pc dried red chilli
  • ½ tsp panch phoron
  • 60 g onion
  • 10 g salt
  • 10 g sugar
  • ½ tsp turmeric powder
  • 550 g water
  • 15 g mustard oil


  1. Wash, rinse and boil the dal.
  2. Slice the onions.
  3. Heat mustard oil until smoking gently. Temper with dried red chilli, bay leaves, and panch phoron.
  4. Add the onions. Fry until they are translucent and soft. Add turmeric powder. Fry until the raw smell of turmeric goes away.
  5. Now, add the boiled and beaten dal to the kadai. Add salt and sugar. Bubble on medium heat for 6 minutes.
  6. Serve hot with rice and beguni.

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