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Bengali Dhal

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Adjust Servings:
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

Nutritional information

34.3 g
13.2 g
4.1 g
304 mg
0 mg

Bengali Dhal

  • Veg
  • 30 mins
  • Serves 4
  • Easy



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.

Health Benefits

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.

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How to make 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.


Evidence suggests that dal originated in the Indus Valley civilization.

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