Best Daal Bengali Lentil Soup Recipes

BENGALI DHAL

Steps:

• Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
• Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
• Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

PYAZ DIYE MASOOR DAL

Steps:

• Wash Masoor Dal two-three times under running water.
• Take Dal along with half of the turmeric powder and 1/2 Tsp. salt in a Pressure Cooker.
• Add three cups of water.
• Attach the lid and put the weight.
• Pressure cook on medium flame until pressure releases two times (Two whistles).
• Switch the flame off.
• Open the lid once the pressure dropped completely.
• Meanwhile, chop onion and tomato.
• Heat Oil in a pan.
• Temper the oil with Onion seed and also dry red chili.
• Add chopped onion and fry until the onion turns translucent in color.
• Add chopped Tomato and crushed garlic and cook until tomato soften.
• Now add Turmeric powder and green chili and also salt.
• Cook until oil leaves the edge.
• Now add Boiled dal to it.
• If required add little water.
• Cook for five minutes and switch the flame off.
• Serve Pyaz Diye Masoor Dal hot with steamed rice and a side.