Mashur Dhal

Bangladesh, International Cuisine, Vegetarian





1 cup red Lentils
1/2 cup Onions finely chopped
1/2 cup Onions thinly sliced
2 Garlic cloves chopped
3 green chillies, one chopped, the other two slice into long slices
1 tsp salt
3 cups of water
2 tablespoons of ghee
½ bunch Coriander chopped
2 Tomatoes ,small diced
1/2 tsp red Chilli powder
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Turmeric
1/4 tsp black Pepper
1 tsp Panch Phoron (see my recipe)


  1. Wash the Lentils thoroughly.
  2. Add the Lentils, water, finely chopped onions, 1/2 of the garlic, the two green chillies sliced, 1 tbls ghee, tomatoes and all the dry spice powders (except for the Panch Phoron) into a large pot.
  3. Make sure the pot is large enough as dhal has the tendency to boil over.
  4. Simmer over medium heat until the Lentils are tender (but still firm) about 1/2 hour.
  5. Take a whisk and vigorously whisk the dhal for 1-2 mins so that it begins to look like a homogeneous mix.
  6. Drop in the Coriander and turn the heat to low.
  7. In a separate pan, heat the remaining Ghee. Add in the thinly sliced Onions and Green Chilli and fry until the Onion starts to caramelize Then add in the Garlic and Panch Phoron and stir until the Panch Phoron starts to pop.
  8. Turn the heat to low and ladle in some of the dhal into the frying pan ,be careful, this will bubble and spit. Then pour in everything back into the dhal making sure all the tasty bits from the frying pan makes it to the pot. Cover and simmer on low for a few mins.