Bhortas the kitchen. That's the magic of this dish: transforming a simple ingredient into a flavorful purée with a pestle or fork, mustard oil, and onion. A true staple in Bangladesh, this red lentil purée is healthy and protein-rich. Here, the lentils are cooked until they reach a smooth, dense texture, then worked by hand with traditional aromatics. The result is creamy lentils, crisp raw red onions, and the earthy flavor of mustard oil. If you can't find mustard oil, you can infuse mustard seeds in olive oil or simply add a spoonful of mustard to your preparation.

Dal Bhorta: Red lentil puree from Bangladesh

Bangladesh

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Preparation time: 5 minutes Cooking time 20 mins Total time 25 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 150g of red lentils
• 350 ml of water (approximately)
• 1 finely chopped red onion.
• ^1/4 tsp chili powder _.
• 2 tablespoons of mustard oil (or an infusion of mustard seeds in oil).
• 1 pinch of turmeric (for color)
• 1 handful of chopped fresh coriander.
• Salt to taste.

Preparation

1. Cooking the lentils: Rinse the lentils well. Cook them in water with the turmeric and a pinch of salt. Simmer over low heat until all the water is absorbed. The lentils should be very tender and form a thick paste. If necessary, lightly mash them with a spoon at the end of cooking.
2. The herbs: In a bowl, mix the chopped onion, chili powder and mustard oil (or, if unavailable, 1 tsp of mustard).
3. Assembly and finishing: Stir the warm lentil paste into this mixture. Add the fresh coriander. Mix well until smooth. Taste and adjust the seasoning.
   

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