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
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Ramu786 Ch
[email protected]I'm so glad I found this recipe.
Fhmgg
[email protected]This is my new favorite dhal recipe!
Rigo Tovar
[email protected]I can't wait to try this recipe again!
Dalina Naidoo
[email protected]I would definitely recommend this recipe to others.
Aziz Khalid
[email protected]Overall, I thought this dhal was a good recipe. It was easy to make and the results were delicious.
Family Phone
[email protected]This dhal was a bit too thick for my taste. I think I'll add more water next time.
Dodo Lolo
[email protected]I found this recipe to be a bit bland. I think it could use more spices.
Paul Ikojo
[email protected]This dhal is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use less chili pepper.
Limon Talukder
[email protected]I'm not a big fan of lentils, but this dhal was actually really good. The flavors were well-balanced and the lentils were cooked perfectly.
pascal ofoedu
[email protected]This dhal is a great make-ahead meal. I often make a big batch on the weekend and then reheat it throughout the week.
Dameon Lewis
[email protected]I love the addition of coconut milk to this recipe. It gives the dhal a creamy and rich flavor.
Sabbir Traders
[email protected]This dhal is a great way to use up leftover lentils. I always have a bag of lentils in my pantry, and this recipe is a great way to use them up.
Md Sony
[email protected]I've tried a lot of different dhal recipes, but this one is by far my favorite. It's so easy to make, and the results are always delicious.
Hakeem Wilder
[email protected]This Bengali dhal turned out amazing! The flavors were so rich and complex, and the lentils were cooked perfectly. I served it with some basmati rice and a side of yogurt, and it was a hit with my family.