Plain Mosur Dal

A light dal made with orange lentils

  • Cooking time
    20 minutes
  • Calories
Recommended by
members who rated this recipe on Youtube

This hearty dal goes well with almost any bhaja or torkari. Because it is sparsely spiced, it doesn’t overpower other dishes. Rather, it steps back and lets its partners-in-course shine.

While it might be the nutty aroma of dry-roasted moong dal that often transports you back to your childhood home, this plain mosur dal, uplifted with the flavour of chopped coriander leaves at the end, is what you want to cook at the end of a weekend of revelry and binge-eating. On those distraught Sunday evenings when you cannot bring yourself to face the hard truth of going back to work the next morning, spend 20 minutes making this simple mosur dal. As the dal is boiling, start cooking some rice. While you are at it, throw in a small potato (halved) into the pot of rice. At the end of those 20 minutes you will have steamed rice, dal, and alu sheddho. Make yourself a hot omelette, if you care. Squeeze a dash of lime on your dal. You now have a meal so comforting, it will have numbed all your pain.

Books in this recipe

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


5 servings
  • 15 g mustard oil
  • ¼ tsp kaalo jeere or nigella seeds
  • 2 pieces dried red chillies
  • 2 pieces green chillies (slit)
  • 1 piece bay leaf
  • ½ tsp (or 1 g) turmeric powder
  • 8 g salt
  • 500 g water
  • 100 g mosur dal
  • 6 g coriander leaves (finely chopped)


  1. Wash the dal thoroughly with plenty of water, making sure to rinse and repeat at least twice.
  2. Place the washed and drained dal in a pressure cooker with 500 g of water. You can also cook the dal over the stove in a lidded pot, but make sure to take 600 g of water instead of 500 g to compensate for evaporation.
  3. Boil till you see the broken grains of dal. If using a pressure cooker, cook on medium-high heat till you hear the first whistle. Turn off the heat and let the pressure release on its own.
  4. Whisk the boiled dal with a beater till you can no longer see the individual grains.
  5. Now, heat up your kadai.
  6. Add mustard oil and allow it to smoke lightly.
  7. Temper the oil with kaalo jeere, dried red chillies, green chillies, and bay leaf, till the spices crackle.
  8. Add in the whisked dal.
  9. Add turmeric and salt.
  10. Allow the dal to boil on medium heat for 4–5 minutes.
  11. Garnish with the chopped coriander leaves. Boil for another minute and remove from heat.

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.

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 ✨

🌺 Kartik–Aghrayan 🌺

Bhai Phota and Beyond

Posted on
November 9, 2023
Bong Eats

Setting up for Kali puja, bhai phota, and other late autumn festivities

Read More »

✨ What's new?

View all »

Christmas Fruitcake without Alcohol

A festive, rich, spiced cake with dried fruits and nuts

  • 4 hours
  • kcal
Viewers liked this

Niramish Mangsho

Mutton cooked without onion or garlic

  • 2 hours
  • 640
Viewers liked this

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

  • 40 mins
  • 69
Viewers liked this

Garur Dal

A special dal that uses vegetables that are in season for exactly one week

  • 2 hours
  • 162
Viewers liked this
See all New recipes »
mosur dal
View all »

Peyaj Diye Mosur Dal

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

  • 20 minutes
  • 108

Plain Mosur Dal

A light dal made with orange lentils

  • 20 minutes
  • kcal
moog dal
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

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