Bengali Dhal Tasty Recipes

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Bengali Dhal

"Here is my recipe for dhal primarily based on my many reports cooking with my buddies over the years. We love this served over freshly made basmati rice. Don't skimp at the caramelized onions and garlic - it totally makes this recipe exquisite!"

Ingredients :

1 cup pink lentils
3 cups water
1 cup onion, thinly sliced, divided
four cloves garlic, coarsely chopped, divided
half teaspoon ground turmeric
1 bay leaf
three/four cup cherry tomatoes
half teaspoon salt
2 (2 inch) entire serrano chile peppers (elective)
1 tablespoon vegetable oil
2 tablespoons chopped cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high warmth. Add half of of the sliced onions and garlic, reserving the rest for later. Stir within the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them complete to feature taste or reduce in 1/2 to feature warmth. When the mixture starts offevolved to boil, lessen the heat to a simmer. Cook until the lentils break aside and thicken slightly, approximately 20 mins.
Meanwhile, in a skillet, heat the vegetable oil over medium warmness until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and grew to become translucent, approximately five mins. Reduce warmness to medium-low, and continue cooking and stirring until the onion could be very soft and darkish brown, 15 to 20 minutes extra. Stir within the relaxation of the chopped garlic and prepare dinner, stirring continuously, till the garlic is aromatic and smooth, approximately 2 mins.
Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

Notes :

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