Bengali Dal Recipe

Ingredients for Bengali Dal

• Mung Dal
• 6 cups water
• Kosher Salt
• 1/2 teaspoon turmeric powder
• 1 tablespoon mustard oil
• Fenugreek Seeds
• 1 teaspoon mango powder (amchur)
• Ground Coriander
• Onion Powder
• Garlic Powder
• Cayenne Pepper
• 1/2 teaspoon garam masala

How to Make Bengali Dal

1. Rinse 1 cup moong dal (split yellow lentils) under cold water.
2. In a medium saucepan, combine the rinsed moong dal, 6 cups water, 1 teaspoon salt, 1/2 teaspoon turmeric powder, and 1 tablespoon mustard oil.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low, cover the saucepan, and simmer for 20 minutes, or until the dal is tender but not mushy.
5. Stir in 1/2 teaspoon fenugreek powder, 1 teaspoon mango powder (amchur), 1 teaspoon coriander powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (or to taste), and 1/2 teaspoon garam masala.
6. Continue to simmer for another 20 minutes, stirring occasionally, to allow the flavors to meld.
7. Taste and adjust seasoning as needed. Add more salt, cayenne pepper, or other spices to your preference.
8. Serve hot, garnished with fresh chopped cilantro (optional).