Mulo Dea Musur Dal (Pink Lentils with Radish)

This is an easy ‘musur dal’ / ‘masoor dal’ or pink lentil recipe and good for everyday cooking. Masoor dal is another dal that is often made in Indian homes especially in Bengali kitchen. There are lots of dals or lentils used in Indian cuisine in a variety of ways. ‘Dal’ is the generic term used for all lentils in India. No meal is complete without a bowl of ‘dal’.

I make this ‘Mulo dea Masoor Dal’ mainly in winter as ‘Mulo’ or radish is mainly available in winter. Serve the ‘Mulo dea Musur Dal’ with some steamed basmati rice, gondhoraj lebu, and ‘Bagan Chorchori’ and you have a comforting Indian veg meal. Even a side dish like cucumber raita or mixed raita can be accompanied with this ‘dal’.

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins


150 gms Masoor Dal or Pink Lentil
½ (Cut into thick round slices) Radish
2 (slitted) Green Chillie
½ tsp Kalo Jeera or Nigella Seeds
2 Bay Leaf
½ tsp Turmeric Powder
2 Tbsps Chopped Coriander Leaves – (for garnishing)
1 Tbsp Mustard Oil
Salt – As required


  1. Wash the dal well and soak them for 15-20 minutes. Now pressure-cook the dal and radish with 2 cups of water, ½ tsp salt and ½ tsp turmeric powder, till they become soft and mushy.
  2. Let the pressure release of its own. Keep the cooked dal aside.
  3. In another kadai, heat oil. Fry the nigella seeds, green chillies and bay leaf till it exudes aroma.
  4. Add the cooked dal. Pour ½ cups water. You can adjust the quantity of water as required.
  5. Add salt and stir. Simmer the musur dal for 2-3 minutes more on a medium heat till you get the desired consistency. This dal is neither thick nor too runny. and has a medium consistency.
  6. Garnish ‘Mulo dea Musur Dal’ with chopped coriander leaves and serve with steamed rice.


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