Daal soup
Daal dish is an important staple food in Bangladesh. Nahid grew up with this soup daily and could eat it for lunch, snack and dinner.
Soup base
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2 ½ dlRed lenses
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3 stSliced garlic cloves
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1 ½Sliced yellow onion
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1,8 literWater
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1 tskTurmeric
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½ mskSalt
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2 dlSliced and soaked (5 minutes in water) Radishes
Last point
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1 tskFive spice
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1 stSliced yellow onion
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2 stSliced garlic cloves
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1 krmSalt
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2 stThinly sliced tomatoes
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4-5 stSmall green chilies, halved lengthwise
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1 potCoarsely chopped coriander
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1 mskMustard oil for frying
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En klickDairy-free butter for frying
How to do
- Rinse the lentils thoroughly under running water in a strainer.
- Transfer the lentils to a large saucepan and add the onion, garlic, salt, turmeric and water.
- Bring to a boil and then simmer over low heat for 15 minutes.
- Add the radishes and continue to simmer for 10 minutes.
- Heat a frying pan with butter, oil and five-spice seasoning.
- Fry onion and garlic for 2 minutes on medium heat.
- Add salt and continue to cook for 2 minutes, stirring.
- Add two scoops of dall, the tomatoes and the chillies.
- Then stir the fried vegetables into the soup and garnish with coriander.
Small facts about Daal soup
Daal soup, a staple in Indian and Bengali cuisine, has a rich history dating back to ancient times. Originating in the Indian subcontinent, it is made from lentils or split pulses, cultivated in the region for thousands of years. The dish was mentioned in ancient texts like the Vedas and was a crucial part of the diet of common people and royalty alike. In Bengal, daal has evolved into a variety of regional variations, each with its unique blend of spices and ingredients, reflecting the diverse culinary heritage of the area. This nutritious and flavorful dish remains a beloved part of daily meals across India and Bengal.