Dal Makha (Mashed Red Lentils)

Dal Makha is a flavorful lentil dish hailing from the rich culinary heritage of Bengal, a region in the eastern part of India. It is a staple in Bengali households and is often prepared to complement a variety of main courses. This traditional Bengali dish is a testament to the exquisite art of combining simple ingredients to create a dish that is both wholesome and bursting with flavors. This dish primarily features masoor dal (red lentils), one of the most commonly used lentils in Bengali cuisine. What sets this dish apart is the process of slow-cooking the lentils until they reach a creamy, velvety consistency. The name ‘Makha’ translates to ‘mashed,’ and refers to the lentils cooked to perfection, resembling a smooth and silky texture. The ultimate dish is a flavor bomb- traditional Bengali spices such as mustard oil, dry chilies, garlic, onion, and corainder leaf infused with the lentils gives it a subtle kick of heat. In many Bengali households, Dal Makha is not just a side dish. It is instead, the heart of a comforting meal. It is often served alongside steamed white rice, forming a classic combination known as ‘dal bhaat.’ The simplicity of this dish is its true strength, making it a staple in Bengali homes and a cherished part of daily meals.

Beyond its role in everyday dining, Dal Makha also has cultural significance in Bengali festivals and celebrations. It is a common offering during Durga Puja, a major Bengali festival, and is served with bhog (prasad) in temples across the region. Whether enjoyed as a comforting daily meal or part of a grand celebration, Dal Makha remains a symbol of Bengali culinary excellence and a testament to the region’s rich food culture @sarchakra

PREP TIME: 10 mins

COOK TIME: 20 mins

YIELDS: Serves 4

Ingredients

Red lentils 1 cup
Salt to taste
Turmeric 2 tsp
Mustard oil 3 tbsp
Dry red chilies 2
Garlic 2 tbsp
Onion ½, finely chopped
Coriander finely chopped

Method

Rinse lentils in water. Add 2 cups of water to the red lentils and season with salt and turmeric.
Simmer on low and cook till the lentils is completely cooked and the water has dried up.
In mustard oil fry the garlic and red chilies till golden and aromatic.
In a bowl add the cooked Dal, chopped onions, fried garlic and dry red chilies with the mustard oil and chopped coriander.
Mash with your hands to infuse the spices with the cooked lentils.
Serve Dal Makha with govindobhog or basmati rice.

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