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    Home » Recipes » soup

    Mashur Daal (Red Lentil Soup)

    July 31, 2014 By Darlene at International Cuisine

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    Mashur Daal is a staple of Bangladesh cuisine. This soup/stew is wonderfully spicy. It gives the essence of flavors of Bangladesh utilizing their five spice blend called Panch Phoron. This is a blend of nigella seeds, yellow mustard seeds, fenugreek seeds and cumin seeds. You can adjust the heat with the amount of chilies that you use. This is a simple and delicious recipe. Enjoy!

    Mashur Daal

     

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    5 from 1 vote

    Mashur Daal (Red Lentil Soup)

    Course Soup
    Cuisine Bangladesh
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 cup red lentils
    • 1 cup onion ½ finely diced and ½ thinly sliced
    • 2 cloves garlic minced
    • 3 green chilies finely chopped
    • 1 teaspoon salt
    • 3 cups water
    • 2 tablespoons ghee unsalted butter can be substituted
    • ¼ cup cilantro chopped
    • ½ teaspoon red chili powder
    • 1 teaspoon cumin
    • ½ teaspoon coriander
    • ½ teaspoon turmeric
    • ½ teaspoon black pepper
    • 1 teaspoon panch phoron Bengali five spice blend

    Instructions

    • Wash and drain the lentils.
    • In a large pot, add in the lentils, water, diced onions, ½ the garlic and 2/3rds of the green chilies, 1 tablespoon of ghee, all the spices except the panch phoron.
    • Bring to a boil and then simmer over medium low for 15-20 minutes until the lentils are tender.
    • Take a whisk and break up the lentils, whisking vigorously for a couple of minutes until it becomes well combined.
    • Add in the cilantro.
    • In a separate frying pan, melt the ghee and add in the thinly sliced onions and the remainder of the chili. Cook until the onions begin to caramelize.
    • Add in the garlic and the panch phoron and stir until the panch phoron begins to sputter.
    • Turn the heat to low and add in one scoop of the daal into the frying pan.
    • Pour everything back into the daal pot.
    • Cover and simmer for a few more minutes.
    • Garnish with some more cilantro and serve hot.

     

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    Filed Under: Bangladesh, soup, Vegetarian

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