Community & Culture: Bangladesh & India

Students will prepare regionally cultural foods from different regions around the world that use school-grown produce from the buckets provided by the local manufacturing industry: M&M Industries-- and communicate in writing how important regional differences and diversity is on our planet. How can we, as chefs, create dishes that express and highlight the cultural differences around our community and world, so we can appreciate our place on our unique planet?

Course Outcome
Clear Learning Target: I can prepare a dish that is specific to the region and culture of Bangladesh and India.

Students will continue their students on community & culture by studying two new countries: Bangladesh & India. This lesson aligns with EL curriculum focuses and includes kid-approved recipes.

IRA: Bilal Cooks Daal (Indian Cuisine/(Bangladesh + ELA) 

Recipes used in this lesson:

Lentil Dahl (aka Masoor Dal) 


  • ¾ cup dry lentils
  • 1 tsp extra virgin olive oil
  • 1 cup chopped red onion
  • ½ cup chopped celery
  • 3 cloves chopped garlic
  • 1 tsp grated ginger
  • 1¼ tsp curry powder
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ½-1 tsp salt
  • ⅛ tsp crushed red pepper
  • 1 cup vegetable stock
  • 1 15oz can crushed tomatoes
  • 1 15oz can light coconut milk
  • ¼ cup chopped cilantro


  1. Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.
  2. Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.
  3. Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.
  4. Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.

Cucumber Raita


  • 1/2 cucumber, washed, topped and thinly sliced
  • 1 cup plain yogurt
  • 1/2 garlic clove, peeled & crushed
  • 1/2 tsp ground cumin
  • 1 tbsp mint leaves, finely chopped
  • Salt and pepper, to taste


  1. Grate the cucumber then drain the excess water created in the process.
  2. Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin.
  3. Season with salt and pepper and top with mint leaves.
  4. Serve as a starter with pappadums, naan bread, or as a side dish to an Indian meal. 

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