Bangladesh
Ingredient
Dal (Lentils)
バングラデシュの血肉！毎日食べる赤・緑・黄の豆たち
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