Recipe Name Bangladesh Style Dahl Submitted by babbab34@yahoo.com Recipe Description A thick soup low in fat and sodium. Pairs well with most meats and has a consistency good for poaching eggs in. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 2 cups lentils dry red lentils 10 cups (8 fl oz) water divided 1 1/2 slice, thin Red Onion, sliced thinly 1 1/2 cups chopped or sliced Tomatoes 2/3 cups olive oil 1/2 cup cilantro, fresh, chopped 1/2 teaspoon Spices, ground cumin 3 teaspoon salt 5 cloves garlic minced 3 teaspoons red peppers (hot), crushed Steps Sequence Step 1 Boil together the lentils, 4 cups water, salt, 4 halved chillies, half the turmeric and half the mustard seeds. 2 In a separate pan heat the oil and blanch the chilies with the remaining turmeric and mustard seeds. This should take between 1-2 minutes. 3 Add the onions into the oil and cook until browned. 4 Add the cooked onions into the pot with your lentils along with 2 more cups of water, your bay leaves (broken in half) and your tomatoes. 5 Stir occasionally and add the remaining water and cilantro once it thickens. 6 Boil to desired consistency.