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.