Editorial sample recipeBengalibeginnerGluten-FreeDairy-FreeHalal

Bengali Golden Lentil Stew With Crisp Turmeric Cod

Name: Bengali Golden Lentil Stew With Crisp Turmeric Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 cup Yellow moong dal, split yellow lentils; 400 g Cod fillets, cut into 2-inch chunks; 1 tsp Turmeric powder, divided; 2 tbsp Mustard oil; 1 tsp Whole cumin seeds; 1 tbsp Grated fresh ginger; 3 item Green chilies, slit lengthwise; 1 tsp Salt

Sunlit yellow split lentils dry-roasted and simmered with ginger, served alongside pan-seared turmeric-dusted fish fillets.

Prep: 10 min
Cook: 30 min
Total: 40 min

AI-generated illustration of Bengali Golden Lentil Stew With Crisp Turmeric Cod

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Technique to learn

Bhaja Dal (Dry-Roasting Lentils)

Toasting raw lentils in a dry pan to develop a warm, nutty profile prior to simmering.

Instructions

Step 1: In a dry saucepan over medium heat, toast the yellow moong dal for 3 to 4 minutes until lightly golden and nutty-smelling. Rinse thoroughly.
Step 2: Combine the toasted dal with 3.5 cups of water, half of the turmeric, and half of the salt. Bring to a boil, cover, and simmer for 18 minutes until soft.

Step 3: Rub the cod chunks with the remaining turmeric and salt.

Step 4: Heat mustard oil in a skillet over high heat. Pan-sear the fish for 2 to 3 minutes per side until golden and slightly crisp. Transfer fish to a plate.

Step 5: In the remaining oil in the skillet, add cumin seeds, grated ginger, and slit green chilies; sizzle for 45 seconds until fragrant.

Step 6: Pour the hot spice mixture into the cooked dal, stir well, fold in the crisp cod chunks gently, and cook together for 2 minutes before serving.

Cooking tips

Dry roasting moong dal before boiling adds an essential nutty aroma characteristic of Bengali bhaja dal.
Avoid over-stirring after adding the fish chunks so they stay intact.
Original home-cooking adaptation inspired by Bengali; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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