Bengali Dal

West Bengal's food is characterized by a slightly sweet and spicy taste. It's absolutely delicious! I've had this several times at restaurants and friend's houses, but this was the first time I made it at home. And it was wonderfully flavorful and comforting.


Bengali Dal
(recipe from Bong Mom's Cookbook)

1 cup Masoor Dal or Split Red Lentils, washed
1 red Onion, sliced
1 Tomato, chopped fine
2-3 Green Chillies, chopped fine

1 1/2 tsp Panch Phoron, for tempering

4 tsp Lime Juice, for garnish
1/4 cup Cilantro Leaves, chopped, for garnish

1/2 tsp or less Sugar
1 pinch Turmeric Powder
Salt, as needed
Oil, as needed

Cook the lentils with about 2 1/2 cups of water and the turmeric. Once cooked, mash well, and keep aside.

Heat some oil in a saute pan, and add the Panch Phoron mixture to temper. Add the sliced onions and fry until translucent. Add the chillies and tomatoes until the tomatoes are soft and pulpy.

Now add the cooked lentils and mix well. Let them cook and combine together. Add salt, sugar and 3-4 cups of water (depending on how watery you'd like the dal). Stir occasionally. The dal will begin to thicken. Continue to cook to the consistency of dal that you desire.

Remove from heat. Garnish with lime juice and/or cilantro.


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