Dal Fry
Bengali-style fried dal with a flavorful tempering, a protein-rich staple that pairs perfectly with rice.
Cooking
Dal Place masoor dal, moong dal, green chillies, turmeric, ginger, and garlic. Add adequate water and bring to boil.
Cover and cook on medium low heat until lentils become soft, a semi solid consistency is required.
Keep the mix on low heat and mash lentils to smoothen into a paste like consistency.
Remove and keep aside.
Seasoning Heat white oil, add onions, dry red chillies, onion seeds, mustard seeds, and tomatoes Fry the spices for about 2-3 min Remove from heat and add to the cooked dal Garnish with chopped cilantro Serve with rice, chappatis or pooris.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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