BENGALI DAL

Bengali Dal image

I don't recall from who or where this recipe came from. If anyone would happen to know, zmail me and I will credit. It is a bit thinner than the usual dal. It is to be served as a soup, rather than a side dish. The spice/heat is barely detectable. You can adjust yours to taste.

Provided by PalatablePastime

Categories Lentil

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup split mung dal, rinsed
7 1/2 cups water
2 teaspoons kosher salt
1/4 teaspoon turmeric
1 1/2 tablespoons mustard oil
1/2 teaspoon fenugreek seeds (methi)
1/2 teaspoon mango powder (amchur)
1 teaspoon ground coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala

Steps:

Place moong dal, water, salt, turmeric and mustard oil in a saucepan and bring to a boil.
Lower heat, cover, and simmer for 20 minutes or until dal is tender.
Stir in fenugreek, mango powder, coriander, onion and garlic powders, cayenne, and garam masala.
Simmer 20 minutes more. Serve garnished with chopped cilantro if desired.

Nutrition Facts : Calories 147.1, Fat 3.9, SaturatedFat 0.5, Sodium 589.7, Carbohydrate 19.8, Fiber 10, Sugar 0.7, Protein 8.4

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