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traditional bengali lentil curry

an updated rendition of a family classic recipe.


  • ½ cup sliced onion

  • 2 tablespoon chopped coriander

  • 1 diced tomato

  • 2 - 4 green chili peppers

  • 2 tablespoons vegetable oil 

  • ½ teaspoon turmeric

  • 1 cup masoor daal 

  • 3 ½ cups water 

  • salt to taste 


PREP:  Wash 1 cup of masoor daal 2 to 3 times (or until the water isn’t murky). Let daal sit for around 30 minutes. Slice and chop onion, green chilies, tomatoes, coriander to prep. 

COOK:  In a large pot, put in 2 tablespoons of oil on medium heat. Once the oil is warm, add in ½ cup of sliced onion. Sauté the onions until they begin to turn golden brown. 


Once the onions are sautéed, add in your turmeric, green chilies, tomatoes and salt into the pot. Be sure to keep stirring regularly to prevent the onions from burning. After 3-4 minutes, your soaked daal should be ready to drain. Once drained, mix it in to your pot. Pour 3 ½ cups of water into the pot and cover with a lid. Let sit on low heat for 20 minutes. 

When the daal mixture begins to boil and thicken, it is ready to serve.


Finish the dish with a garnish of coriander. 

Plate over basmati rice or preferred side and enjoy!

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