Masoor Dal Kalonji Seeds
Red lentils tempered with nigella seeds (kalonji) for an aromatic touch. The kalonji adds a distinctive, slightly bitter note to this everyday dal.
Cooking
Boil dal in 4 cups water with turmeric and salt until cooked. Remove from heat and keep aside.
Heat oil in a pan, to it add 2 green chillies, and kalonji seeds. Let seeds splutter.
Add cooked dal and bring to Consistency of the dal should be thin so add water if required.
Add remaining green chillies and simmer for 3 min.
Remove from heat and add the cilantro (dhonepata or coriander leaves).
Serving Suggestions
This lentil is served with steamed rice
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!