By Rajan Bhattacharya
June 23, 2024
The connection Bengalis have with dal is profound, reflecting their cultural heritage and agricultural abundance. Each variety tells a unique story, making dal an expression of Bengali identity and tradition.
Bengali Moong Dal is known for its nutty aroma from toasted lentils. Mustard oil and spices create a flavourful dish, perfect with steamed rice, making it a monsoon favourite.
Peyaj Mushuri Dal features caramelised onions and nigella seeds, adding a sweet and aromatic touch. It's a wholesome breakfast option, enjoyed with fried vegetables or rice.
Arhar Dal, made with split pigeon peas, is a comfort food staple. Flavoured with tomatoes, ginger, cumin, and a hint of ghee, it's ideal for a hearty monsoon meal.
Panch Phoron Dal uses a unique Bengali spice mix, enhancing red lentils with a distinctive flavour. Onions and green chillies add depth, making it a simple yet delicious dish.
Chholar Dal is a festive favourite, enriched with coconut and raisins. Spices like cinnamon and cardamom give it a rich aroma, making it a must-have during celebrations.
Toker Dal, made with tangy raw mangoes and red lentils, offers a refreshing flavour. Mustard seeds and dried chillies enhance its taste, perfect for beating the summer heat.
Biulir Dal, or Urad Dal, is a comforting dish seasoned with fennel and nigella seeds. Ginger and green chillies add mild heat, making it a soothing and hearty meal.