A light, tangy Bengali-style red lentil dish infused with green chillies, lime, and a fragrant ghee tempering-perfect with steamed rice.
Masoor Dal (Lebu Dal)
Ingredients
For the Dal:
- 200 g masoor dal red lentils
- 1 small onion
- ¼ tsp turmeric powder
- Salt to taste
- 2 tbsp ghee
- 4 green chillies 3 slit, 1 whole
- 1 tbsp lime juice
- Lime rind a small strip
For the Tempering:
- 4 tbsp ghee
- 4 dry red chillies
- 1 tsp cumin seeds
- 4 garlic cloves
- ½ onion thinly sliced
Instructions
Prepare the Lentils:
- Wash the dal thoroughly and soak in cold water for 1 hour. Drain.
Cook the Dal:
- In a deep pan, add the soaked dal, 1 small onion, turmeric, and enough water to cover.
- Bring to a boil and skim off any foam or scum that rises.
- Partially cover with a lid, reduce heat to low, and simmer for 45 minutes or until the lentils are tender.
- Add salt to taste and stir well.
Strain (Optional):
- For a smoother texture, strain the dal through a coarse sieve. Return to the pan and keep warm.
Prepare the Tempering:
- In a small frying pan, heat ghee over high heat.
- Add the slit green chillies, cumin seeds, garlic and sliced onion.
- Fry for 3-4 seconds until the garlic begins to brown and the spices release their aroma.
Combine and Finish:
- Pour the hot tempering mixture over the warm dal. Cover the pan immediately to lock in the aroma.
- Just before serving, reheat gently on low heat. Stir in lime juice and a bit of lime rind.
Serve:
- Enjoy hot with steamed rice.
Notes
“Lebu Dal” is a refreshingly tangy and aromatic lentil dish that brings together the comfort of warm dal with the zesty brightness of citrus, typically “Kagji Lebu,” Bengali lime, or Gondhoraj Lebu. It is a beloved staple in many Bangladeshi homes. It provides comfort, nutrition, and simplicity.