Bengali Masoor Daal (Red Lentil)

 I’m sure you know by now, from my recipe list on the blog, lentil is an essential in my kitchen. It is quick, hearty, healthy and it’s delicious.

Another huge reason why I love this ingredient is that it’s super healthy. Part of the legume family, lentils have a ton of health benefits….

Nutritional Facts:
High in fiber, 1/2 cup of lentil can provide 32% of you daily fiber needs. Which is very good for your digestive system.
Lentils are a great source of protein. with a side of whole grain, 1/2 cup of cooked lentil can provide the same benefit as meat. It also provides enough protein to keep you fueled up for the entire day!

If that wasn’t enough, lentils also provide a great amount of potassium, folate (which is a type of vitamin B that helps red blood cell formation), irons, Manganese.

About this recipe:
There are A TON of different ways to cook, use lentils. There are also a lot of different varieties of lentils. Theres red lentil (which is in this recipe), there’s green lentils, there’s moong, chaana, mashkalai, etc. etc.

You can cook any or all of these lentils with meat, fish, rice or just by itself.
You can make it soupy (thin) or stewy (a thick chunky consistency) like this recipe Daal (Red Lentil w/ Fried Garlic)

The possibilities are really endless!


  • 1/2 cup red lentils (rinsed and drained)
  • 2 tbsp oil
  • 1 tsp turmeric
  • 4 cloves garlic (sliced)
  • 4 cups water
  • 1 tsp salt, or to taste
  • 1/2 tsp whole cumin seeds (completely optional)
  • 2 green chili (completely optional)
  • 1/4 cup chopped cilantro (stems n’ all)


  • Heat the oil over medium heat in a pan **see notes
  • Add the cumin seeds, if using, followed by the garlic, chili (if using) and sauté for about 30 seconds. Until fragrant and just starting to brown. Careful not to let it brown.
  • Add the lentil, turmeric, salt and fry for about 1-2 minutes. Once lightly fried (shouldn’t be crispy but toasty), add the water. Cover and cook on medium low heat for about 30 mins. **see notes
  • Add the cilantro and turn off the heat.


  • The pan should be a bit deep, since you’ll be adding a lot of water and need to stew the lentils. A deep sauté pan or sauce pan is perfect.
  • The cooking time really depends on your preference. I sometimes like it very soupy, and will cook it on low heat for a longer time so there’s no whole lentils and thinner. If I’m in the mood for some thick daal, I’ll cook it on medium high heat for 20 mins. Either way, it will be delicious!

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