09 Jan Bengali Dal (Lentils)
Did you know that the United Nations has declared 2016 as theInternational Year of Pulses?
Top 5 reasons to eat pulses:
- High in protein and fibre (and other nutritious goodies)
- Can cut your risk of heart disease, cancer and diabetes
- Can help you get to a healthy weight
- Affordable i.e. wallet friendly (gotta love that!)
- Environmentally friendly (they actually add nutrients back into soil)
Canada is one of the world’s largest producer of pulses. So show your true patriot love by eating more pulses and taking the #pulsepledge
I was invited to the Pulse Feast to kick off to the International Year of Pulses. Many delicious recipes were devoured, from a crunchy chickpea/kale salad, lentil beef short ribs, to Cheddar split pea biscuits. I’ll be sure to share those recipes when I get my hands on them.
In the meantime, here’s a recipe from my mom’s kitchen – Bengali dal (lentils). Dal is a staple in Bangladesh and every household has its own version. It’s meant to be a side dish eaten with rice, but you can enjoy it as a soup.
You can also vary the consistency – from thin and runny to thick as porridge.
Have you made dal? What ingredients do you use?