Bengali · beginner
Bengali Golden Lentil Stew With Crisp Turmeric Cod
Sunlit yellow split lentils dry-roasted and simmered with ginger, served alongside pan-seared turmeric-dusted fish fillets.
- PREP TIME
- 10 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
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.
- 03
Rub the cod chunks with the remaining turmeric and salt.
- 04
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.
- 05
In the remaining oil in the skillet, add cumin seeds, grated ginger, and slit green chilies; sizzle for 45 seconds until fragrant.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Bhaja Dal (Dry-Roasting Lentils)
Toasting raw lentils in a dry pan to develop a warm, nutty profile prior to simmering.
Notes from the kitchen
- 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.
