New Menu Bengali Dhal :: Best Dishes

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Bengali Dhal

"Here is my recipe for dhal based on my many studies cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp at the caramelized onions and garlic - it completely makes this recipe first rate!"

Ingredients :

1 cup purple lentils
three cups water
1 cup onion, thinly sliced, divided
four cloves garlic, coarsely chopped, divided
half teaspoon ground turmeric
1 bay leaf
three/4 cup cherry tomatoes
1/2 teaspoon salt
2 (2 inch) whole serrano chile peppers (optional)
1 tablespoon vegetable oil
2 tablespoons chopped cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-excessive warmness. Add half of the sliced onions and garlic, booking the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to feature flavor or cut in 1/2 to add warmness. When the mixture starts to boil, reduce the heat to a simmer. Cook until the lentils damage apart and thicken barely, approximately 20 mins.
Meanwhile, in a skillet, heat the vegetable oil over medium warmness until the oil shimmers. Add the reserved sliced onions; prepare dinner and stir until the onion has softened and became translucent, about five mins. Reduce heat to medium-low, and maintain cooking and stirring till the onion may be very tender and dark brown, 15 to twenty minutes more. Stir within the rest of the chopped garlic and cook, stirring constantly, until the garlic is aromatic and smooth, approximately 2 mins.
Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

Notes :

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