Daal preparations, where pulses (dried beans, lentils etc.) are cooked into a thick spicy stew, are a mainstay of Bangladeshi cuisine. Daal will eaten with rice and vegetables in Bangladesh and less rarely with ruti (wheat-based flat bread).
This particular recipe is a family tradition handed down from my grand-mother to my mother to me.
Continue reading Mashur Daal – Red Lentils
