Dal

"This recipe I learned from my husband who is from Bangladesh. It is very tasty"
 
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Ready In:
35mins
Ingredients:
15
Serves:
3
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ingredients

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directions

  • Rinse and drain lentils, then mix in one tsp oil to prevent sticking.
  • Put lentils and barley in pot with 4 cups water, turmeric, 1 red chili, bay leaf, curry leaves, 1/2 of the garlic clove (sliced), salt, bouillion cube, and the thai chili (long sliced).
  • Thinly slice the onion (long skinny slices), and then chop one half of that and add it to the lentils.
  • Cook lentils on medium heat until soft--if water starts to dry up, add more.
  • Stir occasionally.
  • If foam collects on top, skim off and discard foam.
  • In a frying pan, fry the other half of the finely sliced onion, the other half of the garlic clove, and the rest of the red chilies until golden brown (okay if a little black)--drain oil and press on paper napkin.
  • Quarter the cherry tomatoes and remove stems from cilantro.
  • When lentils are through and there is a little water left on top, add fried onions/garlic/chilies, and tomatoes and fresh cilantro.

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Reviews

  1. Better than in a restaurant! This is becoming a classic in my house.
     
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