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
DAL SOUP RECIPE | DAHL SOUP | LENTIL SOUP RECIPE | DAAL SOUP
easy dal soup recipe | dahl soup | lentil soup recipe | daal soup
Provided by HEBBARS KITCHEN
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
- rinse well and soak for 30 minutes.
- now transfer the soaked dal to a pressure cooker.
- add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
- cover and pressure cook for 2 whistles on medium flame.
- once the pressure releases, cool completely and transfer to the blender.
- blend to smooth paste.
- take the veggie dal paste to a large kadai.
- add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
- mix well and simmer for 5 minutes or until the flavours are well absorbed.
- finally, add 2 tbsp coriander and dal soup is ready to serve.
Nutrition Facts : Calories 96 kcal, Carbohydrate 17 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 418 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
DAAL - BENGALI LENTIL SOUP
Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :)
Provided by Chef Zbaby
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- wash and rinse lentils under running water several times, dumping out gritty water after each rinse.
- in medium pot boil lentils in 6 cups water for 20 minutes under medium heat, watch for foam that develops and may overflow out of the pot.
- in frying pan saute onions for 10 minutes or until translucent
- add garlic and spices to frying pan and sautee for 5 minutes more, careful not to burn garlic.
- add salt to lentil pot.
- transfer fried ingredients into lentil pot and let cook together for 5-10 more minutes.
- add fresh chopped cilantro at the end for an extra fresh taste.
Nutrition Facts : Calories 224.3, Fat 11, SaturatedFat 0.8, Sodium 596.1, Carbohydrate 23.6, Fiber 8.4, Sugar 3, Protein 9.4
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