Dal/Daal/Dhal

Dal/Daal/Dhal

Dal is a popular dish throughout the Indian subcontinent, made from lentils, peas and beans

Dal isn’t unique to Bangladesh but it is so commonly eaten by Bangladeshi’s that it is unequivocally worth mentioning.

Dal refers to lentils, peas and beans that are dried and split, and then often boiled, seasoned and served in various different forms, most commonly as a thick soup.

Naans, rotis, chapatis and other breads traditionally accompany dal, as well as rice or vegetables.

Whilst very simple to prepare, dal is filling and cheap which makes it very popular in poorer regions of Bangladesh, whilst also still being enjoyed by the more wealthy.

Dal is traditionally made by boiling the mix in water with salt and turmeric. Tomatoes, tamarind or other ingredients are sometimes added depending on taste, and then adding spices such as cumin, chili, onion, garlic or mustard seeds, and garnishing before serving.