Musur Dal


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Musur Dal, a simple, every day dal from the bengali repertoire.A dash of the traditional bengali tempering of panch phoron makes this nutritious protein-rich dal irresistibly aromatic and also easier to digest.


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A simple, every day dal from the bengali repertoire, you can whip up musur dal even when you are in a rush, to serve along with rice or roti. A dash of the traditional bengali tempering of panch phoron (mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds) makes this nutritious protein-rich dal irresistibly aromatic and also easier to digest.

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Musur Dal recipe - How to make Musur Dal

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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Method
  1. Combine the masoor dal with 3 cups of water in a deep non-stick kadhai and bring to boil.
  2. Add the turmeric powder, green chilli paste and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the masoor dal is cooked, while stirring occasionally.
  3. Meanwhile, heat the oil in a small pan and add the panch phoron seeds and red chillies.
  4. When the seeds crackle, add it to the dal and mix well. Cook on a medium flame for another 1 minute.
  5. Serve hot.

Handy tip :

  1. Panch phoron seeds is a mix of ½ tsp each of mustard seeds, cumin seeds, fennel seeds, nigella seeds (kalonji) and fenugreek seeds.
Accompaniments

Cooked Long Grained Rice 

Nutrient values per serving
Energy 113 kcal
Protein 7.6 gm
Carbohydrates 17.9 gm
Fat 1.2 gm
Fibre 0.2 gm
Iron 2.3 mg

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