Bangla Dal with a Hit of Lime

Preparation info
  • Makes about 4 Cups ; Serves


    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

The name of this Bangladeshi classic is tok dal, and it’s become one of our favorite versions of simple dal. Tok means “sour” in Bengali, sour from lime or green tomato or an acidic fruit or, as here, from tamarind.

Masur (red dal) is cooked until soft, then tempered with simmered onions, tamarind, and spices. The combination is given a fresh finish with a squeeze of lime juice from the lime wedges that are served alongside. We serve this often as part of a weeknight s