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Lunch · Indian

Bengali Masoor Dal with Panch Phoron

30 min Serves 4 ~275 kcal/serving ~£3.20 (£0.80/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 250 g red lentils
  • 1 tsp panch phoron (five spice blend)
  • 2 dried red chillies
  • 1 bay leaves
  • 1 tsp ground turmeric
  • 2 tbsp mustard oil
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
275 kcal
Protein
15.3 g
Carbohydrate
35.7 g
of which sugars
1 g
Fat
7.9 g
of which saturates
1 g
Fibre
4 g
Salt
0.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rinse the red lentils and boil in 900ml water with the ground turmeric for 20 minutes until completely soft, then whisk smooth.

  2. 2

    Heat the mustard oil in a small pan and fry the panch phoron, dried red chillies and bay leaf for 30 seconds until fragrant.

  3. 3

    Stir the tempering into the dal and simmer for 5 minutes.

  4. 4

    Season to taste and scatter with the chopped coriander before serving with rice.

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