Entree: Bangladesh – Chittagong – দাল ভর্তা ➤ Daal Bhorta (Mashed spiced cooked lentils mixed with aromatics and mustard oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) red lentils (masoor dal), rinsed
- 3 cups (720 ml) water (for cooking lentils)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, plus more to taste
- 6 garlic cloves, roasted or charred and roughly mashed
- 2–3 green chilies, finely chopped (adjust to taste)
- 1 small red onion, finely chopped (about 3 oz (85 g))
- 3 tbsp (45 ml) mustard oil (or 3 tbsp (45 ml) vegetable oil if unavailable)
- 1 tbsp (15 ml) lemon juice or to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 1/4 tsp (1 g) ground black pepper
- 1 small tomato, finely chopped (optional, about 3 oz (85 g))
- 1 tsp (5 g) roasted cumin powder (optional, for depth)

Show original ingredient measurements

- 1 cup (200 g) red lentils (masoor dal), rinsed
- 3 cups (720 ml) water (for cooking lentils)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, plus more to taste
- 6 garlic cloves, roasted or charred and roughly mashed
- 2–3 green chilies, finely chopped (adjust to taste)
- 1 small red onion, finely chopped (about 3 oz / 85 g)
- 3 tbsp (45 ml) mustard oil (or 3 tbsp / 45 ml vegetable oil if unavailable)
- 1 tbsp (15 ml) lemon juice or to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 1/4 tsp (1 g) ground black pepper
- 1 small tomato, finely chopped (optional, about 3 oz / 85 g)
- 1 tsp (5 g) roasted cumin powder (optional, for depth)

Instructions

1. Place the rinsed red lentils, 3 cups (720 ml) water, turmeric, and 1 tsp (5 g) salt in a saucepan. Bring to a boil, then reduce heat and simmer until the lentils are very soft and falling apart, about 15–20 minutes. Add more water if needed to keep a wet, mashable consistency.
2. While lentils cook, roast the garlic over an open flame or in a dry skillet until lightly charred and softened. Finely chop the green chilies, onion, tomato (if using), and cilantro.
3. Once the lentils are cooked, drain any excess water leaving a soft, moist mash. Transfer to a bowl and mash with the back of a spoon or a potato masher to a coarse or smooth texture per preference.
4. In a small pan, heat the mustard oil until it smokes lightly, then remove from heat and let it cool slightly (this mellows the pungency). If using vegetable oil, warm briefly.
5. Add the roasted garlic, chopped chilies, onion, tomato, roasted cumin (if using), lemon juice, and black pepper to the mashed lentils. Pour the warm mustard oil over the mixture and mix thoroughly. Taste and adjust salt and lemon.
6. Stir in chopped cilantro. Serve the daal bhorta at room temperature or slightly warm alongside hot steamed rice and pickles or fried fish as desired.