Bengali Dhal

Bengali Dhal

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Tabitha C
Recipe by  Tabitha C

“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!”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  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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Reviews (10)

Rate This Recipe
saira
31

saira

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 cooking, I recommend 1 small tomato, diced. 3. I recommend using 1 large onion in the whole dish, 3/4 in the lentils and the remainder when frying up at the end. 4. The heat level for this dish is not high with serrano peppers. I would recommend using the small hot peppers found at an Indian store. 5. 1/2 tsp of turmeric is very mild to me. I would use 1-2 tsp myself, as it's very healthy for you and doesn't have a strong flavor.

TwistyMcSpliffit
12

TwistyMcSpliffit

This is delicious! I had never cooked anything Indian before and was a little skeptical but it turned out great. Advice to others...do not buy the turmeric from the spice aisle like I almost did. Buy it from the Oriental food section. The difference? One 3 oz. bottle for $9 or one 14oz. bag for $3.

cstopre
10

cstopre

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 dish. chhaya

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 34.3 g
  • 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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