Bengali Dhal Recipes
BENGALI DHAL
Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!
Provided by Tabitha C
Categories World Cuisine Recipes Asian Bangladeshi
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
- Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
- Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.3 g, Fat 4.1 g, Fiber 15.7 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 304.1 mg, Sugar 2.3 g
BENGALI DAL
I don't recall from who or where this recipe came from. If anyone would happen to know, zmail me and I will credit. It is a bit thinner than the usual dal. It is to be served as a soup, rather than a side dish. The spice/heat is barely detectable. You can adjust yours to taste.
Provided by PalatablePastime
Categories Lentil
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place moong dal, water, salt, turmeric and mustard oil in a saucepan and bring to a boil.
- Lower heat, cover, and simmer for 20 minutes or until dal is tender.
- Stir in fenugreek, mango powder, coriander, onion and garlic powders, cayenne, and garam masala.
- Simmer 20 minutes more. Serve garnished with chopped cilantro if desired.
Nutrition Facts : Calories 147.1, Fat 3.9, SaturatedFat 0.5, Sodium 589.7, Carbohydrate 19.8, Fiber 10, Sugar 0.7, Protein 8.4
BENGALI DHAL
Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!
Provided by Tabitha C
Categories Bangladeshi Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
- Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
- Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.3 g, Fat 4.1 g, Fiber 15.7 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 304.1 mg, Sugar 2.3 g
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