Bengali Dhal

Name: Bengali Dhal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 177 milliliters cherry tomatoes; 2 Tbsps chopped cilantro; 4 cloves garlic, coarsely chopped, divided; 1 teaspoons ground turmeric; 237 milliliters onion, thinly sliced, divided; 237 milliliters red lentils; 1 teaspoons salt; 1 Tbsp vegetable oil; 710 milliliters water

Bengali Dhal might be a good recipe to expand your side dish repertoire. One serving contains 108 calories, 6g of protein, and 2g of fat. This recipe serves 8. If you have water, lentils, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Wash the lentils in a strainer.

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Lentils

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Sieve

Combine the lentils and water in a saucepan over medium-high heat.

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Lentils

Water

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Sauce Pan

Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt.

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Bay Leaves

Tomato

Turmeric

Garlic

Onion

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.

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Lentils

Chili Pepper

Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers.

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Cooking Oil

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Frying Pan

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.

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Garlic

Onion

Pour the contents of the skillet into the cooked lentils and stir.

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Cooked Lentils

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Frying Pan

Garnish with chopped cilantro.

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Cilantro