Bangladeshi Daal Recipe

Daal is a staple in South East Asia, perfect for drizzling over rice, being scooped up by naan, or accompanied by fresh sliced cucumbers and red onions.

This delicious stew-like dish not only is delicious, but filled with protein.

daal in bowl

Bangladeshi Daal Recipe
Daal is a staple in South East Asia, perfect for drizzling over rice, being scooped up by naan, or accompanied by fresh sliced cucumbers and red onions. This delicious stew-like dish not only is delicious, but filled with protein.
Bangladeshi Daal Recipe
Votes: 1
Rating: 5
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Rate this recipe!
Nutrition Facts
Bangladeshi Daal Recipe
Amount Per Serving
Calories 332 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 664mg 28%
Potassium 664mg 19%
Total Carbohydrates 49g 16%
Dietary Fiber 8g 32%
Sugars 5g
Protein 16g 32%
Vitamin A 23%
Vitamin C 34%
Calcium 11%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
Course Sides
Cuisine Indian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Sides
Cuisine Indian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Bangladeshi Daal Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Nutrition Facts
Bangladeshi Daal Recipe
Amount Per Serving
Calories 332 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 664mg 28%
Potassium 664mg 19%
Total Carbohydrates 49g 16%
Dietary Fiber 8g 32%
Sugars 5g
Protein 16g 32%
Vitamin A 23%
Vitamin C 34%
Calcium 11%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Sauté the onion and garlic in the vegetable oil in a frying pan set to medium-high heat until browned, between 3 to 5 minutes.
  2. Add the vegetable stock to the hot pan, followed by the rest of the ingredients except for the salt.
  3. Bring the mixture to a boil then reduce to medium, simmering the mixture for 15 to 20 minutes.
  4. Turn the heat to medium-high and cook the daal for 5 to 7 minutes until it becomes more of a homogenous mixture and thickens.
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