Bengal Red Lentils Recipe

Name: Bengal Red Lentils Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. red lentils; 6 x warm green chilies; 1/2 tsp turmeric; 4 1/2 c. water; 1/2 tsp coarse salt; 4 Tbsp. ghee or possibly vegetable oil; 1 c. chopped onion; 1 Tbsp. grated ginger; 1 c. finely minced tomatoes; 2 Tbsp. ghee or possibly vegetable oil; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1 tsp mustard seeds; 1/2 tsp black onion seeds; 4 x bay leaves; 4 x dry red chili pods; 2 tsp chopped garlic

Servings: persons

1/2 c. red lentils
6 x warm green chilies
1/2 tsp turmeric
4 1/2 c. water
1/2 tsp coarse salt
4 Tbsp. ghee or possibly vegetable oil
1 c. chopped onion
1 Tbsp. grated ginger
1 c. finely minced tomatoes
2 Tbsp. ghee or possibly vegetable oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp mustard seeds
1/2 tsp black onion seeds
4 x bay leaves
4 x dry red chili pods
2 tsp chopped garlic

1
Wash lentils and boil together with other ingredients from first list.
2
Stir often to prevent lumping.
3
Cook over medium heat, partially covered, for 25 min.
4
Cover, reduce heat, and cook an additional 10 min.
5
The dal is essentially done at this point and can be served as is.
6
The next few steps make it a morespecial presentation.
7
While the dal is cooking, heat the ghee in a pan over high heat.
8
Add in the onions and fry, stirring constantly, till brown (about 10 min.)
9
Add in the ginger and tomatoes and continue frying for another 8 min till the tomatoes are reduced and thick.
10
Stir constantly.
11
Blend the fried onion-tomato paste into the dal and continue cooking for another 10 min.
12
Keep the dal on a low simmer while you make the spiced butter.
13
Have the spices in separate piles ready for use.
14
Heat the ghee in a small pan over medium high heat.
15
When it is warm, add in the cumin, fennel, mustard, and onion seeds.
16
The mustard seeds should be spattering in about 15 seconds.
17
Add in the bay leaves and chili pods and fry another 15-20 seconds, constantly turning and tossing the spices.
18
Turn off the heat, add in the garlic and let it sizzle for about 20 seconds.
19
Pour entire contents of the pan into the dal.
20
Mix and serve.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 c. red lentils, 6 x warm green chilies, 1/2 tsp turmeric, 4 1/2 c. water, and more.

Yes, Bengal Red Lentils Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!