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bangladeshi stew recipe vegan

Mashur Daal (Spicy Red Lentil Stew)

Mashur Daal is one of the most comforting lentil stews that will fill you up and keep your tummy warm! This dish is a traditional Bangladeshi recipe, the flavours and aromas will not disappoint you.

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 250 kcal

Ingredients

  • 1/2 cup red lentils
  • 1/2 white onion finely chopped
  • 1/2 white onion sliced thinly
  • 1 garlic clove finely chopped
  • 2 green chillis sliced in to thin strips
  • 1.5 cups water
  • 1 tbsp vegetable ghee (sub with olive oil)
  • 1/4 cup fresh coriander roughly chopped
  • 2 tomatoes medium sized

Spices & Seasonings

  • 1/2 tsp salt
  • 1/2 tsp chill powder
  • 1/2 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp black pepper
  • 1/2 tsp panch phoron

Instructions

  1. In a saucepan add your water, white onion (finely chopped), garlic (half of the amount specified, save half for later), 1 green chilli, 1/2 tbsp ghee, tomatoes and all dry spices (apart from the panch phoron)

  2. Wash your lentils in water and add to the saucepan and simmer over a medium heat for 30 minutes, stirring regularly.

  3. Simmer and throw in the fresh coriander and mix well.

  4. In a separate frying pan, heat up the remaining 1/2 tbsp of ghee and add the sliced onions, panch phoron and remaining garlic and green chilli - stir until the panch phoron begins to spit.

  5. Turn the heat down to a simmer and add one ladles worth of the daal into the pan - beware, this will sizzle and possibly spit!

  6. Mix well and add the mixture back into the main pot of daal - this will enhance the flavour once you mix it well.

  7. Cover and simmer for a few minutes - you're ready to serve!