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Home>>East India>>West Bengal>>Cuisine>>Bengali Dhal

Bengali Dhal

Bengali Dhal

Bengali Dhal, Bengali Dhal cuisine, Bengali Dhal Recipe, Bengali Dhal East India cuisine, Bengali Dhal Dishes
  • 2 cups channa dhal
  • 3 cups water
  • 1 tsp turmeric powder
  • salt to taste
  • 2 tsp sugar
  • 3 Tbsp oil
  • 2 Tbsp panch phoron (consists of equal
  • quantities of mustard seeds, fenugreek(methi),
  • Cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)
  • 4 dried red deseeded crumbled chilies
  • 2 bay leaves
  • 1 tsp amchur
  • 2 tsp raisins


  • Soak lentils 1 hour; simmer until soft and mushy.
  • Add turmeric, salt, and sugar; blend well.
  • Heat oil in small pan and add panch phoron; when it crackles, add chilies, bay leaves, amchur, raisins; reduce heat.
  • Sauté for a minute and pour the oil/spice mixture over the lentils.
  • Add water if required to adjust consistency to that of thick soup.
  • Bring to a boil once and serve hot with steamed rice. 

 More Cuisine in West-bengal

>> Bengali Fish Curry

>> Rassogolla

>> Mutton Rezala

>> Garlic Prawn

>> Sandesh

>> Bengali Dhal

>> Panch Phoran


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