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Bengali cuisine is renowned for its exquisite flavors, and one dish that truly exemplifies this is Bengali Dal. Dal, or lentils, holds a special place in South Asian cuisine, and each region in South Asia has its unique take on this humble dish. In this blog post, we’ll take you on a culinary journey to discover the delightful world of Bengali Dal.

Lentils are a cheap and easy way to get a good amount of protein into a meal. In South Asia, it’s full of flavor, like turmeric, onions and fried garlic.

The Dal

To make the lentils itself start a cup of red lentils. You can find this in almost any grocery store in the South Asian/Indian section.

“Dal” translates to “lentils”, and you can use any type of lentil for this dish and it will still come out delicious! The texture, however will be different. For example, yellow split chickpeas, or Chana dal, with be much thicker and heavier than a red lentil.

Preparing the Lentils

Whichever dal you use, the first step will always be to wash it. Wash thoroughly by filling the bowl of lentils with water, swirling the lentils around until the water gets cloudy, and then pouring the water out leaving only the lentils. Do this over and over with fresh water until the water runs clear. The lentils are now ready!

Boiling the Lentils

In a medium pot, melt a few tablespoons of good quality butter or ghee (clarified butter). Add the rinsed dal toast until it changes color and turns lightly golden, mixing continuously to prevent burning.

Add lots of water (loooots of water)—about 6 cups. Then season with salt and turmeric, and 1/4 of a medium sliced onion. Mix well and bring to a boil.

Then immediately lower heat, cover, and simmer gently. Mix occasionally until the lentils completely break down and most of the water has evaporated—about 30 minutes.

Be sure to keep the heat low and check and mix the lentils or it can stick to the bottom and burn.

If you want, you can mix dal with a whisk to break it down more. Or if you want it to be completely smooth, blend with an immersion blender or a regular blender. The consistency is your choice!

The Tadka

Tadka is a topping for dal that is essentially a garlic chili oil. To make it, start my heating a couple of tablespoons of ghee in a pan, or any high smoke point oil. Then add sliced or minced garlic and cook on medium until it turns lightly golden.

Quickly add dried red chilis for heat and a sprinkling of mustard seeds so the garlic doesn’t burn. Once the garlic is golden brown and the mustard seeds starts popping-it’s ready! Take the pan and pour everything straight into the pot of hot dal. Mix and it’s ready to enjoy!

Toppings and Servings

Dal tastes extra delicious when topped with freshly chopped cilantro and a squeeze of lemon. It’s great served alongside bread, flatbread like naan, or steamed rice like jasmine or basmati. If you’re low carb, you can even eat it as a soup!

Ingredients

Time: 1 hour

Serves: 2-4

• 1 cup red lentils, washed and drained
• 2 tbsp butter or ghee
• 6 cups of water
• 1/4 onion, sliced
• 1/2 tsp turmeric
• 1 tsp salt

For the Tadka

• 2 tbsp ghee or any high smoke point oil
• 7-8 garlic cloves, sliced
• 2 dried red chilis
• 1 tbsp mustard seeds

Directions

1. Melt butter in a medium sized pot. Add rinsed lentils and toast, stirring, until lightly golden
2. Add water, turmeric, salt, and sliced onions. Bring to a boil on high heat, then turn down to low and cover, simmering gently. Mix occasionally to prevent the bottom from sticking
3. Once lentils have broke down, about 45 minutes to an hour, whisk or blend for a smoother texture
4. In a separate pan, melt ghee and add sliced garlic. Once lightly golden, add dried red chilis and mustard seeds. When mustard seeds pop and garlic is golden brown, immediately pour everything into the dal pot
5. Garnish with cilantro and lemon juice and serve with pita, naan, or rice, and enjoy!

Bengali Dal is not just a simple lentil dish; it’s a celebration of flavors, spices, and the unique culinary traditions of Bengal.

Different Additions and Variations

Dal is a versatile dish that can be enhanced with a wide variety of ingredients to add depth, flavor, and texture. Here are some common additions to dal:

1. Spices & Seasonings

• Cumin seeds (Jeera): Often tempered in oil or ghee at the beginning to add a warm, earthy flavor.
• Mustard seeds (Rai): Adds a sharp, pungent taste, commonly used in South Indian dals.
• Turmeric (Haldi): Adds color and a mild bitterness.
• Coriander powder (Dhania): Provides a slightly citrusy note.
• Garam Masala: A blend of spices for a richer, complex flavor.
• Asafoetida (Hing): Adds a strong, unique flavor, often used in tempering.

2. Herbs

• Curry leaves: Typically added to tempering for a fresh, citrusy aroma.
• Cilantro (Coriander leaves): Used as a garnish to brighten the flavor.
• Fenugreek leaves (Methi): Can be added fresh or dried for a slightly bitter taste.

3. Ghee or Oil

• Ghee: Used for tempering spices or drizzling over dal for a rich, buttery flavor.
• Coconut oil: Commonly used in South Indian dals.

4. Vegetables

• Tomatoes: Add sweetness and acidity, commonly sautéed with onions.
• Onions: Often used as a base for the dal to give it a savory sweetness.
• Spinach (Palak): Adds a healthy, earthy flavor and a rich texture.
• Pumpkin: Common in some regional dals, adds sweetness and body.
• Bottle gourd (Lauki): Softens and takes on the flavors of the dal.
• Carrots: Add sweetness and color to the dal.

5. Tamarind or Lemon Juice

• Tamarind: Adds a tangy, sour note, especially in South Indian dal varieties.
• Lemon or Lime Juice: Used to brighten the flavors at the end.

6. Coconut

• Grated Coconut: Adds a sweet, nutty flavor and texture, used in South Indian dals.
• Coconut Milk: Provides creaminess and richness.

7. Chilies

• Green Chilies: Adds fresh heat.
• Dried Red Chilies: Often used in tempering for a smoky, spicy flavor.
• Red Chili Powder: For a more uniform heat throughout the dal.

8. Ginger & Garlic

• Ginger: Adds warmth and a bit of spice.
• Garlic: For a savory, aromatic flavor, often sautéed in oil or ghee.

9. Yogurt or Cream

• Used to make the dal creamier and give it a richer, tangy flavor, especially in dal makhani.

10. Lentil Combinations

• Mixing two or more types of dal, such as in Panchmel Dal (a mixture of five lentils) or Dal Tadka, can add complexity and variety in texture.

11. Nuts

• Cashews or Almonds: Occasionally used in special dal preparations to add crunch and richness.

12. Sweeteners

• Jaggery (Gur): Adds a sweet contrast, particularly in Gujarati-style dal.
• Sugar: Sometimes used in small quantities to balance out acidity or heat.

These additions can be combined and adjusted based on personal preference and regional traditions.