Dal Sukhno/ Dried Masur Dal

I have found that Masur dal post on my blog has become the most popular post. In most Bengali households masur or red lentil is the most important of all pulses served. Whenever there is some left out masur dal in the refrigerator my mom always makes the Sukhno dal (Bengali for dried pulses), though it can be prepared with fresh masur dal also. It is a best accompaniment of warm rice served at first of the meal. This preparation had been one of my favorite dishes in lunch. Its simple to cook and absolutely yummy.

Dal Sukhno
Dal Sukhno


Masur dal (Red lentil): ½ cup

Onions (Peyaj): 2 medium sizes

Turmeric powder (Halud guro): ½ teaspoon

Green chili (Kancha lanka): 2

Mustard oil (Sarser tel): 2 tablespoon

Salt to taste and 3 cups of water


  • Wash the masur dal well and cook as instructed here
  • Simmer the dal for further 5 -6 minutes so that the dal gets absolutely dried up
  • Serve with freshly chopped onions and mustard oil

Aal sukhno (Inage 2)

My tip: While simmering the dal to dry, constantly stir it so that it doesn’t get stick to the bottom of the vessel.

Blog Widget by LinkWithin

9 thoughts on “Dal Sukhno/ Dried Masur Dal

  1. its a simple recipe yet awesome taste. I love the recipe. For bachelor man like me in living in bangalore, this is very useful.
    Thanks a lot for publishing this recipe.

  2. I am trying this now with some left over dal. How do you know when its ready? my mixture seems to have dried up. Also do I let it cool completely before shaping into balls as you have xxx

    1. Monika,
      Its best to let it dry as much as possible without letting the dal to get burnt. So dry it up over low flame with constant stirring, so that it doesn’t get stick to the bottom of the pan. I have made those balls just to have an aesthetic feel to the photo that I uploaded, you can have it any way you like :).

Leave a Reply

Your email address will not be published.