Dal Sukhno or Bengali Dal Bharta

Dal Sukhno or Bengali Dal Bharta is a humble dish made mostly with musur dal or red lentils. It is an excellent example of leftover management of our ancestors. I remember having it during my childhood days, when my grandma used to serve me this during hot summer days with some panta bhat or jol dhala bhat , that we usually call it. Grandma always added a piece of tamarind and a spoon of sugar to it along with a fried red chili to make it tangy and hot. I didnot have any tamarind available, hence tried to compensate the sourness with chopped tomatoes. If you have access to tamarind, please feel free to add that to get the perfect taste.

Dal Sukhno or Bengali Dal Bharta

Ingredients for Dal Sukhno or Bengali Dal Bharta

  • Left over cooked dal , preferably Red lentil – 1 bowl
  • Chopped Garlic – 1 tsp
  • Tomato – 2, chopped
  • Dried red chili – 1, fry it in oil and crush it
  • Salt, Sugar – as per taste
  • Mustard oil for cooking

How to make Dal Sukhno or Bengali Dal Bharta

In a flat pan, add a tbsp of mustard oil. Then add the garlic and fry till it turns brown

I have taken a bowl full of leftover dal, cooked the previous day with onion, tomato and kalonji seeds.

Add the leftover dal to the pan and stir a little.

When it starts bubbling, add the chopped tomato and mix.

Keep cooking over low heat, stirring here and there. Reduce the water carefully without burning the dal.

When the dal is dried considerably, add the crushed red chili and sugar. Check for salt to and adjust as required.

When it is coming out of the pan, it is ready to be served. Add a small spoon of mustard oil, give it a final stir and then remove from heat.

Serve with regular rice or panta bhat. You may add some raw onion too.

Dal Sukhno or Bengali Dal Bharta
Dal Sukhno or Bengali Dal Bharta
Dal Sukhno or Bengali Dal Bharta

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