Bangladeshi Daal
mama...@gmail.com
Daal 3/4 cup
Onion finely *chopped* 3.5 table spoon
Halud 1/4 or 1/2 tea spoon (turmeric)
whole ginger 1/2 inch cube (optional)
galic 2 cloves finely *sliced*
oil any kind 1 table spoon
green chilli 3 or to taste
boiled water (you can use normal water but preferably use boiled water)
tomato 1 chopped (optional)
dried brown tej pata (bay leaf) 1 leaf (optional)
Red dried chilli 2/3 or to taste (optional)
Dhaniya pata, finely chopped 2 table spoon or as much as you like
(optional but adds a lot of flavor)
salt 2 tea spoon
wash the daal thoroughly several times until water is clear
put enough water to cover the daal ..and water level should be 1/2 inch
above the daal.
Put 2 table spoon onion, ginger, tej pata, green chilli, Halud and
simmer covered in low heat
Simmer for 10-15 minutes until the daal melts , keep adding little
water if daal starts to stick
use a spoon (or hand blender) to liquify or nearly liquify the daal.
Add salt.
In a separate pan boil 2 cups of water
Add half the boiled water and green chilli and tomato, keep simmering
until the daal has the consistency that you want.
If daal is too thick for you liking add the rest of the boil water or
more boiled water if you want and keep simmering.
Bagaar ( the process of adding fried onions/garlic/chilli etc)
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Put the oil in a frying pan and heat the oil for 30 sec in medium heat.
add 1.5 table spoon of chopped onion, garlic and red chilli and fry
until onion and garlic turn dark brownish
put the fried bagaar into the daal. Give the daal a stir.
Add the dhaniya pata and give it a stir.
Keep covered for 5 minutes or longer and it's ready!
mmmmmmm.........