Dim-Alu Sheddho Diye Masoor Daal (Red Lentils Cooked with potatoes and eggs) by Nayana Afroz


Whenever I look for Bengali recipes, one of the sources I always seek help from is Nayana Afroz. Nayana-di is a home chef from Bangladesh. She shuttles to Kolkata often, and in one of such visits, I have been lucky enough to taste her fares in a pop-up she organised. This one from her repertoire is known to be a rustic delicacy from the village kitchens of Bangladesh.


The villages of Bangladesh houses people who see poverty up close and personal. But that never restrains their culinary experiments. In fact, the rustic kitchens are the motherland of innovations. This one takes care of proteins and carbs all in one pot — delicious and nutritious — and the best part, easy to whip up.



  • Masoor Daal (Red Lentils)
  • Mustard oil
  • Dry red chillies
  • Chopped onion
  • 1 tsp garlic paste
  • sliced potatoes
  • turmeric powder
  • red chilli powder
  • coriander powder
  • cumin powder
  • salt and cook
  • 4 cups warm water
  • boiled eggs
  • slit green chillies
  • spicy pickle oil (any bottled pickle of your choice)


  • Soak 1 cup masoor dal for 1/2 hr. Drain and keep aside.
  • Heat Mustard oil and add dry red chillies, chopped onion.
  • When brown add 1 tsp garlic paste. Fry.
  • When a nice smell comes add, sliced potatoes and mix well.
  • Add turmeric powder, red chilli powder, coriander and cumin powder, salt and cook.
  • Add the dal, mix everything properly and add 4 cups warm water and cook covered till almost tender.
  • Now mix boiled egg yolks in the dal. When it comes to a boil, add the boiled shredded egg whites and slit green chillies.
  • Top it up with some spicy pickle oil.
  • Check if the lentils and the potatoes are properly done.
  • Serve with steamed rice.

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