The everyday soul of Bangladesh — a warming bowl of seasoned lentil soup ladled over fluffy steamed rice, finished with a drizzle of ghee and crispy fried onions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: steel thali plate
Garnishes: fried onions, green chilli
Accompaniments: lime wedge, vegetable bhaji
Instructions
-
1
Wash lentils until water runs clear. Boil with turmeric and salt until soft and broken down, about 20 min.
-
2
Mash lightly with a spoon for a creamy consistency.
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3
Heat ghee in a small pan. Fry cumin seeds until they splutter, add sliced onion and garlic.
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4
Fry until onions are deep golden and crispy. Add dried chillies, fry 30 sec.
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5
Pour the tempering over the dal. Serve immediately over steamed rice.
Did You Know?
Dal bhat is eaten so universally in Bangladesh that the phrase "dal bhat" is slang for anything basic or essential in daily life.
Chef's Notes
Equipment Tips
- saucepan
- rice cooker
- small frying pan
Garnishing
fried onions, green chilli
Accompaniments
lime wedge, vegetable bhaji
The Story Behind Dal Bhat
Dal bhat is the foundational meal of Bangladesh, eaten twice daily by virtually every household regardless of income. Red lentils have been cultivated in the Bengal delta for millennia, thriving in the monsoon climate. The simplicity of this dish belies its importance — it is the nutritional backbone of the nation.
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