Ingredients for Bengali Dal
- 1 cup moong dal (split yellow lentils)
- 6 cups water
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 tablespoon mustard oil
- 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)
- 1/2 teaspoon garam masala
- fresh chopped cilantro (optional)
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How to Make Bengali Dal
- Rinse 1 cup moong dal (split yellow lentils) under cold water.
- 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.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover the saucepan, and simmer for 20 minutes, or until the dal is tender but not mushy.
- 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.
- Continue to simmer for another 20 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasoning as needed. Add more salt, cayenne pepper, or other spices to your preference.
- Serve hot, garnished with fresh chopped cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
2g
Carbs
6g
