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Bengali Dal Soup

(Sweet and Sour Bengali Lentils)


Bengali Dal, a favorite soup of the author. From the excellent bookbook 'The Indian Spice Kitchen' by Monisha Bharadwaj.


Prep time: 20 minutes, plus 1 hour soaking.

Cook time: 30 minutes



1 cup lentils (first soak in water for 1 hour)

4-6 cups water


1 teaspoon turmeric

salt, as desired

2 teaspoon sugar


3 tablespoon corn oil

2 tablespoon panch phoron

4 dried red chilies

2 bay leaves

1 teaspoon mango powder

2 teaspoon raisins


Simmer lentils in water until soft and mushy.

Add the turmeric, salt, and sugar, stir well.


Heat the oil in a small pan and add the panch phoron. When it crackles, add the red chilies, bay leaves, mango powder and raisins.

Saute for a minute and pour the oil and the spices over the lentils.

Add water to adjust the consistency for a soup. Bring to a boil and serve hot.



From "The Indian Spice Kitchen", by Monisha Bharadwaj. Hippocrene Books, Inc., 2000.

Copyright 2004 West-Art, Prometheus 91/2004


PROMETHEUS, Internet Bulletin for Art, News, Politics and Science, Nr. 91, Spring 2004