Whole mung bean curry..

Dal or lentil along with rice and roti is an usual affair in every Indian kitchen. A wide variety of lentils are consumed and preparations vary from region to region. My family is no exception, almost everyday or the other I prepare dal. To make sure it doesn't get boring I use all the different varieties of lentils I know and also try to prepare them in different ways to bring variations in the menu. I already have different recipes involving lentils on my blog, here is another one to add to the list. This time, I have made a whole mung bean curry.

Bhuni Khichuri...

The overcast sky with monsoon cloud pouring at times are most awaited relief after the blazing summer heat. Nonetheless we start to complain, the gloomy sky, the non-stop rain, water logged roads and many other reasons that make our daily life challenging. But food makes everything cheerful. It's an usual affair in a Bengali household to have Khichuri when it rains heavily. Khichuri is an one pot meal where rice and lentil are cooked together. cooking this particular dish has become a common practice during a rainy monsoon day simply becuase when the roads are waterlogged and it's difficult to go to the market to buy fresh veggies or fish or meat, it's convenient to conjure up a dish with basic ingredients in hand. Moreover, the steaming hot Khichuri warms up the chilly rainy days.

Mach er matha diye dal...

Every Bengali can relate to the image above, a typical Bengali lunch, steamed rice, fried potato roundels and yellow lentils with fish head. Bengalis' are known for their fondness of fish. No meal is complete without fish in it. Fish itself is considered auspicious, and is cooked and served during every festivity and special occasions.  It may seem surprising to some when they see how a giant Rohu/Katla head specially bought and cooked with utmost care to celebrate someone's birthday or to welcome the newly wed groom, but in our part of the country, fish head has always been considered a symbol of affection and respect depending on whom it is served to. In early times it was mandatory to serve the fish head to the the head of the family or the earning member of the family, a gesture of the gender-biased patriarchal society Times may have changed but I know there are families who still believe in this hierarchical legacy.

Lentil with raw mango...

Living in a tropical country we dread the season of summer. The unbearable heat with uncomfortable humidity makes it pretty difficult to carry on everyday work, specially cooking. Standing in the kitchen preparing elaborate recipes, cooking for long stretch of time is not only challenging but can make one feel sick. Moreover we all prefer to eat simple, easy to digest, comfort food during summer. Regional cuisines of India are full of such wonderful recipes that help to cool down the body as well as help to beat the heat. The recipes mostly recommend the use of seasonal fruits and vegetables that provide year long supply of minerals and nutrition and good to fight the negative effects of heat.

Chapor ghonto...

Few days back I saw a meme that stated 'Vegetarian Bengali is a Myth'. My reaction was "are you kidding me!!!!". Really.. have you ever heard about aloo posto (Potato cooked with poppy seed), sukto (a bitter sweet vegetable stew), ghonto (vegetable mishmash), chochori (stir fried vegetables), the list is endless.
Unfortunately, Bengalis are universally labeled with mach-bhat (fish and rice) along with few cliche sweets like rosogolla and misti doi. Ask any celebrity outside Bengal they will try to say 'ami misti doi khete bhalobasi' (I love having sweet yogurt) in an obnoxious accent. I can ignore these useless attempt to win hearts by saying something that's written  either by their PR agencies or else said to increase their fan following. But when one call himself a 'Bong' and states that there is no such Bengali who follows vegetarian diet makes me think how much knowledge this new generation have about our rich food culture, and what makes them so irresponsible to make a comment in public forum and which gives a complete wrong conception about Bengali food.

Lentil with lime leaves...

Yesterday I prepared a simple dal for lunch, a typical Bengali lentil soup, but something that turned it special. The dal was flavored with the leaves of Gondhoraaj lebu. Gondhoraaj literally means king of aroma and it is native to Bengal. These are somewhat similar to kaffir lime. From a welcome drink to main course to desserts, these elongated thick skinned large limes work wonder. Usually these limes are cut lengthwise into wedges and served along with Bengali meals, either a simple dal or a spicy bowl of mutton curry, it uplifts every single dish.

Dal and Achari bhindi...

This year the summer is showing it's rage to the people of Kolkata. It was officially spring when it started feeling like mid of summer here. I don't remember when was the last time I experienced this kind of terrible heat for such a long stretch of time, without any rain or the usual respite of 'Kalboishakhi' (the nor'wester). Many schools have declared holiday due to this adverse weather.

Due to this weather kitchen is one place I dread to step in. I'm relying  more on fruits, yogurt, juices to avoid working in the kitchen for long duration. For lunch or dinner I am sticking to simple and quick to cook dishes.

Dahi vada...

Last weekend being Diwali, I came across so many delicious pictures of sweets and savories of different kinds in the popular social networking sites. Those added fuel to my craving for the mouthwatering motichur laddoos, irresistible samosas and so many more.  Lately I have been  intentionally keeping  myself away from the kitchen, though not completely but I have been avoiding anything that needed an elaborate cooking process. But the uncontrollable craving needed to be addressed. So I choose Dahi vada to quench it. For me that's the easiest one to make. So Dahi vada to celebrate a belated Diwali.

Dahi vada, is a popular road side chaat (snack) from India. It is basically deep fried lentil dumplings made from urad dal (split black gram), first soaked in water and then served with beaten yogurt and other flavorings. It is an absolute favorite of mine and my family.

To make soft and melt in mouth Dahi vadas keep in mind the following tips, use good quality urad dal (split black gram), soak the dal (lentil) for at least 6 hrs before making the paste, fry the dumplings over a medium high heat and most important of all beat the lentil paste with a whisk till your arm falls apart..... or else use an electric beater :)

Things needed to make Dahi vada:

For making the Vada (lentil dumplings):

(makes 16-18 vadas)

• Urad dal (split black gram): 2 cups
• Asafoetida (hing): a pinch
• Cumin seeds (crushed): 1 tsp
• Ginger paste: 2 tsp
• Green chili paste: 1 tsp
• Salt to taste
• Oil to deep fry

For assembling Dahi Vada:

• Yogurt: 4-5 cups
• Water: 1/2 cup-1cup
• Date-Tamarind chutney
• Roasted cumin and red chili powder: to sprinkle
• Black salt or chat masala: to sprinkle
• Fresh coriander: 1 tbsp
• Warm water: a pot full
• Sev or boondi: to garnish
• Sugar to taste
• Salt to taste

Steps of making Dahi vada:

1. Soak urad dal (split black gram) for 6-7 hrs. Wash well and drain the lentils. Make a smooth paste. The paste should have a consistency of thick cake batter.

2. Add crushed cumin seeds, salt, asafoetida, ginger paste and green chili paste to the lentil paste and mix well. Beat the lentil paste till it is fluffy and airy. 

3. Heat oil in a deep pan, when the oil is hot reduce the heat and put dollops of lentil paste and fry till evenly golden brown. Do not over crowd the pan, fry in batches.

4. While the dumplings are frying, heat a pot full of water. Add  a spoonful of salt in the water. Keep the water warm. No need to boil it.

5. When the dumplings turns golden brown, take out with a slotted spoon and keep on paper towel lined plate.

6. Dip the fried dumplings in the warm water.

7. In a bowl beat yogurt, water, sugar, salt, till smooth.

8. Just before serving, squeeze any excess water from the vadas and arrange them in a serving plate. Pour whisked yogurt over the vadas to coat them well. Garnish with date-tamarind chutney, roasted cumin-red chili powder, black salt or chat masala, chopped coriander leaves, sev or boondi.

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Mixed dal.....

Cleaning the kitchen  and the pantry always springs up a mixed bag of emotions - surprise, disappointment, guilt as well as delight. I am pleasantly surprised when I find things, which I thought were lost, and they were  just seating behind a jar or bottle without whispering a word. Shouldn't they have screamed "I'm here, I'm here" when I was looking for them!!!

The disappointment comes from the expired canned and bottled goods I bought long (read long long and long) ago. I guiltily trash them, and promise myself not to buy things that I don't need, but again promises are to be broken, aren't they??

And the delight, yes it comes at the end, when all the clean up is done and for sure I can relax for next few months (read at least 6), unless a  next 'Buried alive' situation arises.

So in the middle of Spring I was doing spring cleaning, which was long due and to my joy found several different lentils. The list was like this, red kidney bean (rajma), black eyed bean (lobia), whole mung (moog), whole black lentil (urad), whole red lentil (masoor). I was quite happy to find these, as I love mixed dal. Mixed dal is an Indian preparation of pulses or lentils with spices. I took all of them and soaked them in water. It is advised to soak the lentils/ dal overnight, but if you are in hurry soak for at least 4-5 hrs in hot water. I followed a simple recipe to make this mixed dal, to go with some roti(s).

Things needed to make Mixed Dal:

Different lentils: 1/4 cup of each (soaked overnight)

To boil the lentils/ dal:

• Onion: 1/4
• Garlic: 3 cloves
• Ginger: 1 inch
• Cinnamon: 1/4 inch stick
• Green cardamom: 2
• Cloves: 3
• Salt: 1 tsp

To make the dal:

• Onion (finely chopped): 1 cup
• Garlic: 1 tbsp
• Ginger paste: 1/2 tbsp
• Tomato (chopped): 1 large
• Red chili powder: 1 tbsp
• Kashmiri red chili powder: 1/2 tbsp
• Turmeric powder: 1 tsp
• Coriander powder: 1 tbsp
• Kasuri methi/ dry fenugreek leaves: 1 tbsp
• Honey: 1-2 tbsp
• Salt to tatse
• Garam masala powder: 1 tsp
• Butter: 1 tbsp
• Oil to cook
• Fresh cream to garnish (optional)

Steps of making Mixed Dal:

1. Soak multiple varieties of dal/ lentils overnight or at least 4-5 hrs. I used red kidney bean (rajma), black eyed bean (lobia), whole green lentils (mung dal), whole black lentils (urad dal), whole red lentils (masoor dal).

2. Drain water and wash the dal well by changing water. Put them in a pressure cooker along with things under the list 'To boil the lentils/ dal'. Put enough water, so there is one inch water above the level of lentils. Let the cooker whistle twice, reduce heat low-medium and cook for 15-20 min. Switch off heat and wait till pressure releases. Check whether the dal is done or not. Discard the whole ginger piece. With a back of a ladle mash some dal, but not all.

3. In a heavy bottom large deep pan, heat oil (any vegetable oil is good). When the oil is hot add chopped onion. 

4. Cook till the onions start to take red color. Add garlic paste, cook for 1 min. Add ginger paste, cook for 1-2 min. Add chopped tomato, sprinkle a little salt, cover the pan and cook over medium heat till the tomato is done.

 5. Add red chili powder, kashmiri red chili powder, coriander powder, turmeric powder, mix well.

6. Reduce heat, as the spices release oil add the boiled dal. Mix well.

7. Add 1 cup hot water, cover the pan and cook over low heat for 20 min. In between give the dal a good stir. Add honey and mix well. Check seasoning and adjust accordingly. Add garam masala powder, kasuri methi, mix well. Serve hot, just before serving add a tablespoon of butter or garnish with fresh cream.

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Tetor dal:yellow lentil with bitter gourd

Korola, Bitter gourd...from the name it is very evident why this vegetable is not so welcomed to everyone, but I'm among those few who love Bitter gourd. Boiled bitter gourd and potato mashed (Uchhe-alu bhate) together with salt and mustard oil, is my all time favourite. Or crispy fried bitter gourds(korola bhaja) with a dash of mustard sauce(kasundi)...mmm for me these are mouth watering.

A typical bengali menu begins with something bitter, be it Sukto(Bitter-sweet vegetable curry) or simple fried or boiled bitter gourd. Other than bitter gourd there are several other hundreds of bitter vegetables/leafy greens, those are part of regular bengali diet.

Today I made lentil soup with bitter gourd....Tetor dal. Yellow lentils(Moog dal) along with bitter gourd. It also has bottle gourd(Lau), and as the bitterness blends with the soft bottle gourd and lentils, this dish does not taste that bitter, rather it has bitter-sweet medley. And another speciality of this lentil soup is the flavor of Randhuni/Indian celery seeds. Randhuni is a very common spice found in Bengali kitchen, used widely for making Sukto to Fish curries.

I'm updating this post with some recently click photographs. I know it's evident which were clicked six year back, the recipe is same though.

Things needed to make Tetor dal:

• Moog dal/Yellow lentil:1/2cup
• Korola/Bitter gourd:1 medium cut into rounds
• Lau/Bottle gourd:8-10 large cubes
• Ginger: 1tsp(grated)+1tsp(julienne)
• Green chilies:2(Optional)
• Celery seed:1/2tsp
• Turmeric powder:1/2tsp
• Salt to taste
• Sugar to taste
• Oil

Ingredients for Tetor dal

Steps for making Tetor dal:

1. Soak the bitter gourd in water for 10-15min, then wash them well. Cut the bitter gourd into 1/2cm thick rounds. If the seeds are ripe and hard, discard the seeds.

2. Peel and wash bottle gourd, and cut into large cubes 1and1/2 inch thickness.

3. Wash the yellow lentil thoroughly, till the water runs clear. In a pressure cooker put the lentils and cubed bottle gourd and water. Cook on high heat till 2 whistles. Remove from heat. Wait till the pressure releases.

Boiled lentil and bottle gourd

4. In a pan or kadai heat 2tbsp of oil and fry the bitter gourd pieces. Add salt and turmeric powder while frying.

Fried bitter gourd

5. In the pan or kadai add 1tbsp oil, when the oil is hot reduce the heat and add celery seeds(Randhuni). If you are staying outside India, and do not manage to get Randhuni in the stores, just look for this India Celery Seeds in any local grocery stores.

6. Add the grated ginger and cook for 1-2min. Add the boiled lentil and bottle gourd, turmeric powder and water. The amount of water depends on the thickness you want for the soup. Add the fried bitter gourd. As it boils, reduce the heat add green chilies, cover and cook for 10min. Add sugar.

7. Check the seasoning, adjust accordingly. Switch off the heat. Transfer to a serving bowl. Sprinkle the julienned ginger, immediately cover the bowl.

Serve hot with rice

Serve with steamed rice, along with some fried potato or egg plant or pumpkin..a delicious healthy lentil soup.