Скачать или смотреть The Best Patla Dal You’ll Ever Make

Looking for the ultimate comfort food? This Patla Dal recipe is the one you’ll keep making again and again! Light, flavorful, and soul-warming, Patla Dal is a Bengali favorite that you’ll often find served in restaurants across Dhaka, Bangladesh.

In this recipe, we combine masoor dal and moong dal, cook them until creamy, then finish with a golden garlic tempering that takes it to the next level. It’s simple, delicious, and perfect with steamed rice or roti.

Ingredients

1 cup masoor dal (red lentils)

1 cup moong dal (yellow lentils)

½ tsp ginger paste

1 tsp garlic paste

1 small onion, thinly sliced

1 medium tomato, thinly sliced

1 tsp turmeric powder

¼ tsp red chili powder

1 tsp salt (adjust to taste)

3 green cardamoms

1 small stick cinnamon

2 bay leaves

2 tbsp cooking oil

6 cups water (plus more if needed)

1 tsp coriander powder

½ tsp roasted cumin powder

4 tbsp cooking oil (for tempering)

1 small onion, thinly sliced (for tempering)

5–6 garlic cloves, thinly sliced

½ tsp chili flakes

½ tsp cumin seeds

4–5 green chilies, cut in half

3 tbsp fresh coriander, chopped

1 tbsp ghee (optional, for finishing)

Lime juice to taste

Method

Rinse the masoor dal and moong dal thoroughly, then soak for 30 minutes. Drain and set aside.

In a large pot, add the drained lentils, ginger paste, garlic paste, sliced onion, tomato, turmeric, red chili powder, salt, cardamom, cinnamon, bay leaves, and 2 tbsp oil. Mix everything well.

Add 6 cups of water and cook on medium heat until the dal becomes soft (about 20–25 minutes).

Whisk the dal until it blends into a creamy consistency. Add water if needed to adjust thickness.

Stir in coriander powder and roasted cumin powder, then remove the whole spices (bay leaf, cardamom, cinnamon) before simmering.

Let the dal cook gently on low heat.

Tempering (Tadka):
7. Heat 4 tbsp oil in a separate pan. Add sliced onion and cook until soft.
8. Add sliced garlic and cook until it begins to change color.
9. Mix in chili flakes and cumin seeds, cooking until golden brown over low heat.
10. Pour the hot tempering into the dal, or add a ladle of dal into the tempering pan, stir, and return it back.

Finishing Touch:
11. Add green chilies and chopped coriander. Taste and adjust salt.
12. For restaurant-style flavor, finish with 1 tbsp ghee and a squeeze of lime juice before serving.

Serve hot with rice or roti, just like in Dhaka restaurants!





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