DAAL IS A STAPLE IN BANGLADESHI CUISINE. IT IS A masterpiece OF FLAVORS, TEXTURES, AND AROMAS THAT HAVE BEEN perfected over generations. LENTILS CAN BE COOKED RELATIVELY QUICKLY AND ARE rich in protein and fiber.

Serves: 4 - 6 people

Cook Time: 30 minutes

INGREDIENTS:

• 1 cup of red lentils

• 3 cups of water

• 1 tablespoon of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 large thinly sliced onion

• 4 finely sliced garlic cloves

• ½ teaspoon of ground turmeric

• 1 medium chopped tomato

• 2 - 3 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

• ½ teaspoon of salt (adjust per your taste)

• 2 tablespoons of cilantro (finely chopped to garnish)

INSTRUCTIONS:

⋄ Step 1:

Using a strainer, wash and rinse the 1 cup of lentils with cold water; wash and rinse at least 2 times or per preference.

⋄ Step 2:

After washing and rinsing lentils, add 1 cup of lentils and 3 cups of water to a large saucepan over medium-high heat. Then add 1 tablespoon of oil, 1 large thinly sliced onion, 4 finely sliced garlic cloves, ½ teaspoon of turmeric (stir while adding in the turmeric), 1 medium chopped tomato, 2 - 3 sliced green Thai chilis and ½ teaspoon of salt. Lightly stir the mixture and let sit, when mixture begins to boil, lightly stir and reduce heat to a low simmer. Cook for up to 20 - 30 minutes (or till the lentils start to break apart and mixture slightly thickens). 

⋄ Step 3:

The dish is complete once the lentils soften. If you find the consistency to be too thick, thin out the mixture with water, mix for 1 minute, and turn heat off.

In our home, we garnish with finely chopped cilantro and serve with hot basmati rice.

From our kitchen to yours, Bismillah.