Thick Red Lentil Soup (Bhuna Masoor Dal)

    Most often at home, we have the lighter version of masoor dal. However, sometimes, it just feels great to have the thicker version of the masoor dal. The dish is often paired with egg fry and spicy potato mash served with steaming plain rice.


    Dhaka, Bangladesh
    4 people made this


    • 1 tablespoon of soybean oil
    • 1 cup of onion slices
    • Salt as needed
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of coriander powder
    • 1/2 teaspoon of garlic paste
    • 1/2teaspoon of ginger paste
    • 1 tablespoon of onion paste
    • 3 cups of water
    • 2 cups of red lentil or masoor dal, soaked for 30 minutes
    • green chilies-as preferred
    • 1-2 tablespoons of coriander leaves, chopped


    1. Heat a saucepan with oil. Fry the onions slightly with salt, turmeric, red chili and coriander powders and garlic, ginger and onion pastes. Stir.
    2. Pour in 1 cup of water and cook for 10 minutes with lid on until the water dries up a bit and the oil starts to simmer on top.
    3. Add the dal and stir and cook for 5-7 minutes until the water dries up a bit more and the oil again begins to simmer on top.
    4. Now pour in 2 cups of water and cook with lid on until the dal thickens to gravy.
    5. Garnish with green chilies and coriander leaves. You can also use dried red chilies.

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