Bangladeshi Garlic Daal is a traditional Bangladeshi recipe for a classic vegetarian dish or accompaniment of red lentils cooked with garlic and finished with a spicy tempering. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bangladeshi Garlic Daal.
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Ingredients:
190g masoor dal (split red/orange lentils)
500–750ml water (depending on how thick you want it)
3/4 tsp ground turmeric
1/2 tsp salt (or to taste)
2-3 tbsp oil (for tempering)
6 garlic cloves (sliced)
3-6 red chillies (whole)
1 tsp Panch Phoron (without fenugreek seeds)
4 tbsp coriander leaves, chopped
Method:
Rinse your lentils until the water runs clean then drain in a sieve.
Turn into a pan, pour in the in water then add the turmeric and salt before setting over high heat. Once the daal starts boiling, reduce the heat to low and stir once to stop the daal from foaming and boiling over. Once it calms down, cover and let the mixture simmer for 15-20 minutes or until the lentils are soft and mushy.
Whisk the daal until smooth and creamy. Bring back to a boil, then reduce to a simmer and let it continue cooking while you prep your oil.
Heat a separate small pot over medium-high heat, and once its hot add in your oil and sliced garlic. Fry for 2-3 minutes until the garlic is soft, but not coloured, then add in your red chillies and spices. Fry for another minute until the spices start to pop and the garlic starts to get a hint of golden colouring.
Take the oil mixture off the heat and pour straight onto your daal.
Mix and simmer for another minute, then throw in some chopped cilantro and take it off the heat. Serve hot.
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