Bengali Dhal

Channa dhal is a round split yellow lentil, similar in appearance to the larger yellow split pea, which may be used as a substitute.

Prep Time: 1 hours
Cook Time: 15 minutes
Total Time: 1 hours 15 minutes



Soak lentils 1 hour; simmer until soft and mushy. Add turmeric, salt, and sugar; blend well.

Heat oil in small pan and add panch phoron; when it crackles, add chilies, bay leaves, amchur, raisins; reduce heat. Sauté for a minute and pour the oil/spice mixture over the lentils. Add water if required to adjust consistency to that of thick soup. Bring to a boil once and serve hot.