Dal (Lentils)
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Bangladeshi flesh and blood, red, green and yellow beans every day
Description
The lifeblood of BD cooking. Assorted split lentils (red Masoor, green Mung, yellow Chana) consumed daily as soups or thick mashes.
Classification: Lentils
Shops selling Dal (Lentils)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Assorted dried lentils
Instructions
- (Prep) Boil until mushy, then temper (Bagar) with fried garlic/onions in mustard oil.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Mixed beans, Soybeans (different flavor)
Pairing
White Rice / Luchi / Porota
Trivia
Vegetarian, Vegan, Gluten-free
Eating tips & etiquette
[Difference] India often favors Toor Dal; BD's daily dal is overwhelmingly Masoor Dal (red lentils) cooked light and watery.
Allergen
None