Who doesn’t love a warm, hearty lentil soup in winter? In Bangladesh, we have two different kinds of lentils- one is called Moshur daal (Lens Culinaris) and another is called Muug Daal (Vigna radiata). Muug Daal is also called green gram as the beans are covered with deep green husk and has a slightly different …
Continue reading The Classic Bangladeshi Mung Bean Soup – Ghono Muger Daal (ঘন মুগের ডাল)
The mango season now is on full thrust in Bangladesh. If you are lucky to visit Bangladesh now, you will be welcomed with delicious, sweet, "gach paka" (well ripe) different varieties of mangoes! In Bangladesh, we not only eat sweet mango, but also eat green mangoes in different ways - like pickles, chatni, curry etc. …
Continue reading Tangy Mango Lentil – Tok Aam Daal (টক আম ডাল )
Black gram or Vigna Mungo is a common pulse crop grown in Northern Bangladesh. It is also known as black mung bean and widely used in South Asian cooking. This pulse has slimy texture when cooked. In Bangla, it is called mashkolai daal (মাসকলাই ডাল) or masher daal (মাসের ডাল)। Jump to recipe In my …
Continue reading Black Gram Soup – Mashkolai Daal (মাসকলাই ডাল)
I am so excited to share today's recipe! This is one of the most famous and renowned Bangladeshi vegan dish, which is called Alur Daal or Potato Soup. This Alur Daal is from the northern part of Bangladesh, where it gets pretty cold in winter and thus produces a great quality of potatoes in that …
Continue reading Bangladeshi Potato Soup – Alur Daal (আলুর ডাল)
Today's lentil or Daal recipe is a sort of my improvised version of the classic recipe - how? Because, we Bangladeshis cook either split Muug Daal (Vigna radiata) or Mashur Daal (Lens culinaris) separately, one at a time but never usually together! Each daal has its own unique taste but do you want to know …
Continue reading The Classic Bangladeshi Lentil Soup – Daal (ডাল)
Vegan Bangla 