Bengali Dhal

• Wash the lentils using a strainer.
  • Combine the lentils and water together inside a saucepan at a medium-high temperature.
• Add half of the sliced garlic and onions.
  • Reserve the rest for later.
• Stir in the salt, bay leaf, turmeric, and tomatoes.
• Add the chiles.
  • Note: Leave them whole to add flavor or slice them in half to add heat.
• Reduce the heat to a simmer once the mixture begins to boil.
• Cook until the lentils break apart and slightly thicken.
  • Note: It should take around 20 minutes.
• Heat the vegetable oil in a skillet at a medium temperature until the oil shimmers.
• Add the reserved sliced onions.
  • Cook and stir until the onions soften and turn translucent.
• Reduce the temperature to medium-low.
  • Continue cooking and stirring until the onion turns very tender and dark brown.
• Stir in the rest of the chopped garlic.
  • Cook while stirring constantly, until the garlic becomes tender and fragrant.
• Pour the contents of the skillet into the cooked lentils and stir.
• Garnish with chopped cilantro.

Trivia

Evidence suggests that dal originated in the Indus Valley civilization.