Bengali Dhal

Bengali Dhal

Tabitha C 0

"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!"


45 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.
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  1. 18 Ratings


A few things to note: 1. Traditional (and in my opinion, more flavorful) daal is made with chhana daal, this can be found in the ethnic section. 2. cherry tomatoes are never used in bengali coo...

This is delicious! I had never cooked anything Indian before and was a little skeptical but it turned out great. Advice to not buy the turmeric from the spice aisle like I almost d...

This dhal is generally made with channa dhal,but will taste good with red lentil.good dish to serve with plain rice and dry potato subji.bengalies make sweet tomato chutany alond with it as side...

This was really easy to throw together. I made it on a whim and I had all of the ingredients at home already. It seems like quite a simple dish, but the caramelized onions and fresh coriander re...

**** Very tasty

The real thing is great (but no tomatoes) but here is my non-authentic shortcut for this dish. Pour a can of lentils, liquid & all into a saucepan and warm gently. Fry 1 cup chopped onions in a...

It had beautiful color and a wonderful smell. For some reason there was a bit too much bitterness. I'm not sure if it was the turmeric or what, but it was in every bite and I couldn't shake it!

This is really good - I am really surprised! Will definitely make again and super easy as well!

Not as flavorful as I had hoped, even though I used extra Tumeric and bay leaves. I want to try again but with more Serrano chilis, I was expecting a little more spice. Still a good, easy recip...