Radhuni Diye Masur Dal – Red Chief Lentil with Wild Celery

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Lentils are most of the most popular sources of protein for vegetarians or vegans. Though for some weird reason, we Bengalis consider the red chief lentil or masoor dal as non-veg. I have searched, but didn’t get any answer to that. Do you know why?

Masoor dal is one of the most commonly used lentils in our home. These salmon red color beauties low in fat and high in protein – they are just the choice for the daily dose of lentils.

If you are just a few days old in the kitchen, masoor dal is just the one to woo at the dinner table. It’s very easy to cook, and take less time. You can cook masoor dal with fried onions or just with some radhuni. Radhuni is a strong spice, a couple of pinches can overpower your curry. Radhuni can be substituted with celery seeds. This dal is best had with any fries, alu chokha or even a simple omelet.

Masoor Dal with Celery

Indian, Side, Bengali recipe, Masoor dal, Musur dal, Red lentil, Radhuni recipe
Cooks in    Serves 2
  • ½ cup red chief lentil, washed and drained
  • 3 cups of water
  • ½ teaspoon radhuni
  • ½ teaspoon salt
  • 2-3 green chilli
  • ½ teaspoon turmeric powder
  • Boil the water in a saucepan, and pour in the washed masoor dal. Let it cook for 10-15mins, till the dal is completely boiled
  • Pour in the salt, turmeric powder and throw in the green chillies. Give it a stir and take out of flame.
  • Heat the oil in a small pan, throw in the celery, as the seeds start sputtering pour it over the cooked dal. Transfer the saucepan over low flame and cook for two minutes more. Serve hot with roti or rice accompanied with fries or alu chokha.

Hot Tips- Dal takes longer to cook with salt or acid in it. So, add the salt after the dal is cooked.

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20 thoughts on “Radhuni Diye Masur Dal – Red Chief Lentil with Wild Celery

    1. No jowan is ajwain/ carom while radhuni is wild celery, they taste very different even though they look similar

  1. Mooshurir daal with Radhuni is an absolute comfort food. I make it with both kaloo jeere phoron and then add Radhuni at the end before adding the final dhonepata. You can also use Radhuni as foron and use lebupata instead of dhone pata. Either way amazing.
    About Mooshurir daal being considered non vegetarian i have an old wives tale for that. This dal is high on protein and supposedly heats up your body. Bengali widows in the 18th/19th century were not allowed to have this dal for the same reason. You would not want them to have heated bodies , would ya?! ( *Eyes rolling…..)

    1. Loved it! I was about to call my mom to know how to cook masoor dal without onion garlic but it was too late in india to call.and then i discovered to your site 🙂

      1. thanks very much. I never thought the reply will be so soon for an old blog. much appreciated.’


  2. About masoor being considered as non veg.

    There are some stories around how these grains were created from the blood of cows. But that is simply symbolic.

    Everything we eat has a beneficial and a destructive effect on our bodies. We use various spices to counter the destructive effect.
    Out of all the lentils, the moong dal is the highest valued and masoor dal is the lowest. This is because moon dal has the least detrimental effect on our bodies. No wonder sick people are recommended moong dal khichdi.

    It is said that masoor dal consumption leads to a significant rise in uric acid in the body. This is similar to the effect of mutton eating on the human body. Lot of uric acid can cause a lot of problems like gout etc.

    Maybe that’s why it is considered non veg…:)

  3. Radhuni works wonder, but I find it takes lesser time to cook with salt..as I got this idea from my mom, and it always works for me.

    Sudeshna I am not able to find your subscription form to follow your blog regularly.

    1. Hi Manidipa,
      Even I heard about boiling the dal with salt takes lesser time. But a few days back I saw an article saying that lentils cook faster without salt.
      You can find the subscription form at the end of all posts. Also sending you this Feedburner link, hope this helps.

  4. whenever i say anyone (not bong) about how we consider musur daal as non veg .. their jaw drops 😀 Amar radhunir gondho ta khub bhalo lage and ma used to make this daal a lot .. special niramish dine 🙂

  5. I had no idea that mushuri daal is considered non veg. Probably that’s why I like it 🙂 we don’t use radhooni…must look for it. we use kalo jeere in our mushurir daal

  6. Bah ki sundoor dekhte hoyechee….tumi ki pNeyaj er bodole ee celery use korecho? Ami mushoor dal radhuni diye kokhono banai na that is also new for me….try kore dekhte hobe 🙂

    1. Ha Suchismita,
      Peyaj-er badol-e ami celery use korechi. Radhunir gandhota khub bhalolage mashur daler sathe, try kore dekho.

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