In Bangladesh they eat Dahl..what is that..? Is it Tasty..?

Question

My fiance said he ate this...he lives in Dhaka...what is this thing he ate...he told me but i forgot what he said...i am trying to learn about his customs as much as I can....I have a lot to learn and figure out before he comes to USA...I am from Atlanta Georgia...hope he likes Southern Home Cooked Food..!!

Answer 1

"Dahl" is primarily lentils, but actually any type of bean. There are absolutely delicious Indian recipes for black bean "dahl" and chick pea "dahl" (channa) but the most popular are made from lentils. Do not confuse the ordinary (boring) green-brown North American style lentils with those from the Indian subcontinent. Indian chefs count up to 57 different types of lentils and beans with which to make dahls! 57!

There are reddish pink ones, orange ones, yellow ones, green, black, white, reddish-brown ones, split ones, unsplit ones, big ones, small ones and on and on and on.

Dahl is possibly the all time favorite way to eat vegetable dishes in the whole of the India sub-continant and amoung the vegetarian population, it is the staple food source. There are as many different recipes for "dahl" probably as there are Indian grandmothers and some of them are truly "to die for."

Many very good recipes are very simple such as boiling the lentils until soft (tender) and then frying them in a mix of chopped onion, tomato, garlic, cilantro, "masala" (Indian spice mix) and butter. You can leave the dahl soupy, or more solid depending on taste. It is absolutely NOT difficult to learn to make great dahl! When your fiance arrives find out from him which style he prefers, get the dahl beans and spice mix you need from any Indian specialty store and you are all ready. I promise you, you will fall in love with this excellent Indian speciality, everyone I have ever known has.....

(I am just positive that "dahl" will go well with many "Southern" meals as well!)

Additional NOTE: Some people have posted answers that imply or outright state that "Dahl" is a "boring," "uninteresting" or simply "bland" type of "staple" dish, somewhat akin to mashed potatoes or string beans, I guess. If you read some of the recipe ideas from our more knowlegable gourmets, you will clearly see that any dish which includes in its various recipes such items as: fresh garlic and ginger, shallots, anise seeds, black mustard seeds, tumeric, saffron, green and black cardomum seeds, fresh green and red chilies, black, white and cracked red peppers, ghee, butter and/or olive oil, cilantro, lemon, lime, cumin seeds, bay, cinnamon, clove, nutmeg, sour cream, thick cooking cream, yogurt, tamarind and fenugreek, that such a food could ever be "bland" a "mere staple" or "ordinary." is very clearly way out of their depth discussing "dahl" with the rest of us here.........

I once ate a dahl at a friend's mother's place in Hastings, England in the 1970s, that was so delicious I have never forgotten it to this day. I have made 1000s of dahls since, really excellent ones even if I do say so, and NEVER made one as good as that one in Hastings. I am NO vegetarian, I LOVE my meat, but that dahl was one of the most wonderful dishes I have EVER eaten in my 57 years alive on this planet, (having lived in 5 different countries and visited 35 others.) Please don't denigrate Dahl, if you don't understand how to make it very well, stay quiet, read and learn..........

Answer 2

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Answer 3

Its a delicious dish... or I should say a food item. It is made from the seeds of various types of peas. the peas are first boiled with water, salt. when it is melt. then it is added with several kinds of "masala"s.
It can be made creemy or waterry more like soups. But since ur fiance is from Dhaka, I am giving you some names of Dahls:

"Mooshoorir Dahl,
Moogher Dahl,
Motorer Dahl,
Chholar Dahl, etc."

Do you know a bit of bengali? If you don't please tell atleast these terms mentioned above. He will be pleased.

In Bengali "of some thing is told by puting a "r" after that thing. So when its a Dahl of "Chhola" then u say like Chhola-r Dahl.

But You have to buy a book containg the recipies of indian foods.

Answer 4

Dahl is the staple food of India. I being a Punjabi HAVE TO eat dahl. But I haven't tasted Bangladeshi recipe of dahl. My stomach is already growling with hunger just thinking about it.

Answer 5

Butter Pecan Ice Cream.

Answer 6

Dal and roti is the favourite food in northern India,Pakistan,Nepal and Bangladesh.
to say it is tasty is an understatement.it is simply delicious.
it is known as Dal makhani
it is Lentil delicacy tossed with onions, tomatoes, ginger, garlic, cream and spices

Answer 7

DAL is any lentil. It is made using onions, ginger garlic paste, tomatoes and spices. It comes out like a thick soup eaten with rice or chappaties. Nothing to go ga ga over. It is basic everday cooking not a delicacy.
If dal is your guys favourite food be assured he is not a fussy eater. On the other hand it may be the opposite too.Guys who grow up on simple food do not relish anything else.

Answer 8

Dal are lentils named Masoor red lentil,Aarhar yellow lentil.These are very tasty and also healthier,They boil them to soften them then with oil or ghee with red whole chillies and garlic hot them and out over the cooked lentils to enhance taste and flavor this called Tarka in local language.There are many types of lentils you can get at any Asian stores,Instruction of prep ration are given over it,

Answer 9

its yellow lentil
the easiest to make is tarka dhaal
where u soak the lentils in cold water overnight
boil them for abt half an hour and liquidise it all
strain it, and put the thick liquid back into back in the pot
stir fry onions, onion seeds, whole green chillies, cubed tomato (half the quantity of the onion, whole cumin seeds, curry leaf or two and a cinnamon stick in clarified butter (ghee) til its thick
Add to the lentil pot and simmer for abt 10 mins. Taste the salt. Garnish with coriander leaves
Serve with pulaao rice and papadums
hope this helps

Answer 10

Enjoy and make it your home own i give u mayy tipe of dal dish
Ingredients:

Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste

Method:

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream
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Chana Daal
2 mugs

Tumeric
1/2 teaspoon

Geera (Cumin) powder
1+1/2 teaspoon

Salt
1+1/2 teaspoon to taste

Sugar
2 teaspoon to taste

Green Chilli
2 - 3

Coconut (Optional)
1

Indian Bayleaves
3 or 4

Whole Geera (Cumin)
1 teaspoon

Ginger
1 inch peeled and chopped

Moori (aniseed seeds)
1/2 teaspoon

Kalwanji (onion seeds)
1 teaspoon

Dried red chilli
1 - 2

Whole Cardamom
8 - 10

Cinnamon sticks
6 - 8





Preparation
Wash and drain the daal using hot water. Add plenty of cold water and leave to soak for one to two hours. Drain.

Cooking the Daal
Put the soaked daal in a large saucepan and half fill it with cold water. Bring to the boil and boil for 3/4 hour (if it starts drying out whilst boiling you can add more hot water). Add salt and mix.

Add the Tumeric and Cumin powder and a little sugar to taste. Take two or three small fresh green chillis and open them to expose the seeds by slicing them down their length; add these to the daal.

Fresh coconut flesh is sometimes now added - try it if you can get a whole nut. Halve the coconut and carefully remove the white pulp. Cut it into small squares and fry it separately until it is just going brown. It can now be added to the daal.

Frying the spices
In a second saucepan you now prepare the remaining spices for the shombar.

Heat a little oil to a high heat but not quite smoking. Add the red chillis and Indian bay leaves and lightly fry. Then add the whole geera, mouri, kalwanji and chopped ginger. The seeds should fry instantly. Remove the saucepan from the heat and immediately pour the liquid daal into the hot oil. Be careful as the combination is explosive! I usually do this over the sink. The better the "shombar" the better the taste of the daal.

Finishing off
Having had the fun off the shombar you are nearly there. Put the saucepan which now contains everything back on the stove and gently heat. You now add the whole Cardamom and Cinnamon sticks. These can be added whole to the daal, but if you are able to crush them into a powder first with a little mortar and pestle this gives even more flavour. You can also add a little butter at this point.

Boil the whole mixture together for a further 10 minutes and check if you need to add more salt or sugar.

You are now ready to serve the daal, though it will still taste wonderful if it is re-heated the next day
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http://www.route79.com/food/daal.htm see also here
enjoy any time

Answer 11

What Is Dahl