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Masoor Dal (Lebu Dal)

Servings 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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.
Author: Sonya Panni
Course: Side Dish
Cuisine: Bengali, Indian