Step-by-Step Guide to Make Ultimate Red lentil Bengal's style

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, red lentil bengal's style. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Red lentil Bengal's style is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Red lentil Bengal's style is something which I have loved my entire life.

The lentil daal is a staple to a Bengali's diet, a hearty yet lightly spiced dish which can be eaten with almost any curry. The secret to the perfect daal. I know it has been aaaaaaages since I last uploaded! Lots of stuff going on that is really screwing up my productivity, but it is all good stuff.

To begin with this recipe, we must first prepare a few ingredients. You can cook red lentil bengal's style using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red lentil Bengal's style:

1. Prepare 150 gram red lentil daal boiled
2. Make ready 1 onion chopped
3. Prepare 1 tsp five spices
4. Prepare 1 red chilli whole
5. Get 1/2 tsp turmeric powder
6. Get To taste salt
7. Get As needed oil

So many different Indian foods are made with lentils. From kichidi (simple rice and lentils) to soups, flat breads and even some Maggie noodles (think Ramen noodles) are made from lentils. This particular red lentil variation is from the Bengal. It is distinct in its use of fried onions to imbue rich flavor into the dish and is replete with cauliflower and potatoes and green peas.

Steps to make Red lentil Bengal's style:

1. Heat oil and temper five spices and red chilli
2. As it crackle add chopped onion slices saute well adding salt and turmeric powder
3. Pour the boiled daal and mix well
4. Add coriander leaves chopped and switch off the flame
5. Serve it with rice and fried vegetables

This particular red lentil variation is from the Bengal. It is distinct in its use of fried onions to imbue rich flavor into the dish and is replete with cauliflower and potatoes and green peas. It gets done with in less than twenty minutes of cooking time with a beautiful drizzle of cumin scented clarified butter or ghee. It's essential to use red lentils for this dish, because they cook quickly and dissolve, producing the creamy texture that makes dal so good. A smoky, flavorful, protein- and fiber-packed plant-based meal.

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