- 1 cup red lentils
- 3 cups water
- 1 cup onion thinly sliced & divided
- 4 cloves garlic coarsely chopped & divided
- 1/2 tsp ground turmeric
- 1 bay leaf
- 3/4 cup cherry tomatoes
- 1/2 tsp salt
- 2 (2 inch) whole serrano chile peppers
- 1 tbsp vegetable oil
- 2 tbsps cilantro chopped
Bengali dal is another member of the spectacular dal family. Dal is a term that refers to the dried, split pulses or legumes. In India, dal is also synonymous with the various soups that are made from these pulses. Bengali dal refers to dal that originates from Bengal, India. Bengali cuisine is noted for its subtle yet fire packed flavorings. This Bengali dal reflects that cuisine culture. The flavors are delicate but powerful – this dal has a velvet kick.
It is pretty obvious that dal is a healthy dish. Its primary ingredient is dal, otherwise known as black gram. Black gram has been eaten on the Indian subcontinent for hundreds of years. It is firmly embedded in the cuisine culture in large part due to its health profile. Black gram has been known to reduce pain, reduce inflammation, improve the immune system, maintain good skin healthy, and prevent the occurrence of diabetes – it is truly a superfood.
How to make Bengali Dhal
Evidence suggests that dal originated in the Indus Valley civilization.