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Mashur Daal (Red Lentil Soup)

Course Soup
Cuisine Bangladesh
Servings 4
Author International Cuisine


  • 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


  • 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.