Description
A thick, highly concentrated lentil dish. Unlike soupy Dal Tadka, the red lentils are cooked down with onions and spices until they form a rich, semi-dry paste.
Restaurants serving Dal Bhuna
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Masoor dal(Red lentils)
- Red onion(Lots)
- Tomato
- Garlic
- Mustard oil
Instructions
- Boil red lentils until mushy.
- Sauté plenty of onions, tomatoes, spices for the base.
- Add lentils and reduce until thick and pasty.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Red lentils, Curry powder, Fried onion
Pairing
Porota / Luchi
Trivia
The distinction between Indian 'Dal (soup)' and BD 'Dal Bhuna (paste)' is a point of pride for authentic Bangladeshi chefs in Okubo.
Eating tips & etiquette
Since it's thick, scoop it up effectively with Porota (flatbread) or use it as a perfect non-spill Tiffin (lunchbox) item.
Allergen
None