Bengali Dal Soup


prep 0:05       total 0:45


6 to 8 servings



1 cup split moong dal, rinsed
7-1/2 cup water
2 tsp. kosher salt
1/4 tsp. turmeric
1-1/2 tbsp. mustard oil
1/2 tsp. fenugreek (methi)
1/2 tsp. mango powder (amchur)
1 tsp. ground coriander
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. garam masala


Place moong dal, water, salt, turmeric and mustard oil in a saucepan and bring to a boil. Lower heat, cover, and simmer for 20 minutes or until dal is tender. Stir in fenugreek, mango powder, coriander, onion and garlic powders, cayenne, and garam masala. Simmer 20 minutes more. Serve garnished with chopped cilantro if desired.

Author's Comments

This soup is a bit thinner than the usual dal. It is to be served as a soup, rather than a side dish. The spice/heat is barely detectable. You can adjust yours to taste.

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