Weekend Special

Think of Bengali Cuisine and Fish comes right at the top. Its true......Bengali cuisine is incomplete without Fish. In the eastern part of the country, states like Orissa, West Bengal, Assam and Tripura have a large Bengali population and these states share the liking for fish. Rice and fish is a staple diet in these parts, as all know. 

Weekend Shopping- Mourala Maach,Boal Maach and  Bata Maach

A Bengali can't do without fish. I love fish but I don't think anyone is as loyal to fish as 
Mr Hubby. Bongs love fresh water fishes and among the salt water fishes the Ilish and Pomfret has gained entry into most Bengali kitchens. There are many different ways of cooking one particular fish. It could be fried, roasted, made into ginger-cumin gravy (Jhol) or cooked with vegetables, cooked in tomato gravy or yoghurt (doi) gravy or just steamed. It's said that Ilish can be cooked in 108 different ways !! Bengali cuisine has subtle flavours. It has remained authentic inspite of a large number of influences. 

Boal Maacher Jhal :

Boal Maach............................................... 850 gms (cut into large size pieces)

Onion ..........................................................1,large

Ginger.........................................................1 inch piece

Garlic..........................................................5-6 pods

Tomato.......................................................1, large

Green Chilly,slit.........................................4

Green Chilly................................................2

Turmeric powder......................................1/2 tsp

Salt...............................................................1/2 tsp

Sugar (optional)........................................1/4 tsp

Kashmiri Red chily Powder.....................1tsp

Nigella seeds(Kalo Jeere)........................a pinch

Bay Leaves.................................................2

Mustard Oil................................................for cooking

Salt&Turmeric..........................................to sprinkle on fish pieces

 How I prepared this fish:

I washed the fish pieces and then marinated the pieces with salt and turmeric powder.

Then I grinded the onion , ginger, garlic, green chillies as well as the tomato separately in a food processer .You can grind them together as well.

Then I heated mustard oil in a wok. We prefer using a wok to other utensils here but you go right ahead and use a pan. Fry the fish pieces carefully and set them aside.

I used the same oil in which I fried the fish pieces to make the gravy as the flavour is in it.
Add a pinch of kalo jeere and 2 Bay leaves  to the oil and then add the onion paste. 

Don't brown the onion but when the onion paste turns light golden, add the ginger paste, garlic paste and the green chilly pastes and stir cook for 2- 3 minutes.

Next, I add the tomato paste and  stir fry well to remove the raw smell and cook  it. 
Mixing a little water to the spice powders help. So I make a paste with a little water and then  add to the gravy and cook.

Adding salt and sugar(optional) at this stage with the spices and cooking till oil rises to the top ,gives  a right colour and texture. 

Fish pieces go in after this along with the slit whole green chillies . After adding them , add a dash of water , cover and let the fish pieces cook for 2-3 minutes. 
This is not a soupy gravy fish curry.  Jhal is usually a dry type dish.

After that the dish is ready to serve....

I would serve this jhal with plain rice.

Mourala Maach bhaaja :

Mourala Maacher jhal, Mourala maacher tok, Mourala maacher bati chachari , Mourala maach Bhaja are a few ways we have this fish in our family. All types of fishes are cooked in various different ways in every Bengali household. 

Mourala Maach or White Bait is a very tiny variety of fish and like all other fishes is a good sourse of Omega 3 fatty acids thats very good for health.I fry this fish with different ingredients  and have already given you ,my readers , one such recipe earlier. Here's Mourala Maach Bhaaja  prepared my moms style for you......

Mourala fish Fry :

Mourala Fish...........................250 grams

Turmeric Powder.....................1 tsp

Salt...........................................1tsp

Red Chilly Powder...................1 tsp

Green Chillies...........................2

Cornflour..................................1 tbsp

                                                      Mustard oil...............................for deep frying

How I Prepared this maach this time :

As our fish monger had already cleaned out the insides of the fish I washed and dried them on a kitchen napkin and sprinkled 1 tsp turmeric powder and 1 tsp  salt over 

the fishes .

Kept it aside for 10 minutes and then mixed 1 tsp red chilly powder, 2 minced  green chillies and 1 tbsp cornflour. This should coat the fishes. If the cornflour is not sticking to the fish wet your hand and use hand to mix all ingredients with fish.

Heat enough mustard oil for deep frying the fish and fry in small batches till crispy.

Remove to a serving dish/bowl and serve delicious crispy fried mourala maach . It is very crispy when fried and is eaten whole with head and bones.

Mourala Maach Bhaaja is served with 1 tbsp ghee, green chilly and plain rice or with daal and plain rice.

My Tip : If you fry in a hurry ,on high heat, the fish will be crisp in the beginning but soon they will soften. So take your time and fry on low heat

 Mourala Maacher Jhaal :

Mourala Maach....................250 grams

Tomato,chopped...................1 medium size

Spring Onion Greens.............1 bundle

Green Chillies ,chopped.........2

Green chilly,slit........................2

Nigella seeds...........................a pinch

Ginger paste...........................1/4 tsp

Garlic paste.............................1/2 tsp

Red chilly powder...................1/2 tsp

Turmeric .................................1/2 tsp

Salt..........................................as per taste

Sugar......................................as per taste

How I Prepared Mourala Maacher Jhaal Peyaj Koli Diye :

Chop the spring onion bunch , tomato, green chillies and slit 2 whole green chillies. 

In a pan, heat oil and fry the fishes till crispy and remove.

Then add a pinch of kalo jeere  (Nigella) to the oil and chopped tomatoes and green chillies. 

Stir fry till the raw taste of tomato has gone and then add ginger and garlic pastes and fry well.

Next add the  spring onions and stir fry. Also add the powdered spices with 1/2 cup of water.Cover and cook.

Add the fish,Give it a mix in the pan and again cover for a few minutes .

This is a dry sauteyed dish and so no gravy is required. Serve with plain rice.

Bata Maacher Jhaal Sorshe Diye :

How I Prepared this fish curry:


 I grinded 2 table spoon of mustard seeds with a pinch of salt and 2 green chillies to a smooth paste with the help of a little water.

I washed and dried the 5 fish pieces and smeared some turmeric and salt on them and left it aside to marinate for a few minutes while I heated some mustard oil in a pan.

Once hot, add the fish pieces one by one carefully to the pan and fry both sides for a minute or two. Remove.

Now add a pinch of nigella seeds, kalo jeere in Bengali and 3-4 slit green chillies to the pan along with the mustard paste.

You may also mix 1 small tomato finely chopped  for colour and a pinch of red chilly powder but I prefer not to .

Next, I added 1/4 tsp salt, 1/4 tsp turmeric powder and sugar to taste.

Add the fish and cover for a couple of minutes and then turn the flame off. There needs to be a little gravy in this fish curry, so check.

Some ladies add 1 tbsp of finely chopped  fresh coriander in the very end and leave the curry in the pan for a standing time of 5 minutes before dishing it out.

Enjoy !!!!! Happy Cooking!!!!!


               We in India are pampered by the fish mongers, who do all the cleaning and we get fish fresh .....within a few hours  of being caught and many a variety is still moving when it come home...
My mother in law would never eat a dead koi or Magur Or singhi fish....She wants these  cleaned in front of her eyes !!!

Chicken Satay

I've mastered  a dish that i call chicken satay, but i  make sure i dont invite anybody from Singapore when i cook this particular dish at home. I know they'll be rather surprised at what's being passed off as chicken satay. This is my version of what my daughter Shreya had on  one of her trips to Singapore. 

Ingredients :

Onion,chopped                                                               1

Garlic,chopped                                                               3 flakes

Soy Sauce                                                                      3 tbsp

Turmeric Powder                                                            1/2 tbsp

Sugar                                                                              1/2 tsp

Cumin Powder                                                                1/2 tsp

Salt                                                                                 to taste

Pepper                                                                            to taste

Chicken Breasts ,pounded                                               600 grams

Bamboo skewers                                                             as needed

White Refined Oil                                                             1/2 tbsp

This is how i prepared it :

Mix the onion,garlic soy sauce, refined oil,turmeric powder, sugar, cumin powder,salt and pepper in a large bowl.Set aside 1 tbsp of this marinade in the fridge until ready to cook.Mix the chicken breasts into the remaining marinade and refrigerate for five six hours.

Soak the sewers in water for 30 minutes. Pre heat the oven to 170 degrees.

Take the chicken out of the marinade and cut each chicken breast to get three long strips.Tie each strip on to the soaked skewer with a thread.

Grill, till the chicken is cooked and soft ,turning frequently.  Keep putting the marinade on top of the chicken every now and  then also brushing oil .

When the chicken is crispy and brown,serve.

Lau Dal Diye (Bottle Goud with Lentils)

Lau (Bottle Gourd)                                                           1,medium size
Moong Dal                                                                       6-8tbsp
Green Chilly                                                                      4
Desi Ghee                                                                         1 tbsp  
Sugar                                                                                1 tsp
Salt                                                                                   as per taste
Cumin Seeds                                                                     1/4 tsp
Bay Leaf                                                                            2
Paanch Phoron                                                                  1 tbsp,roasted &powdered


How i prepare this dish :

Dry roast the moong dal and keep aside.

Peel and chop the gourd very fine.

Roast the paanch phoron and powder it coarse.

Now pressure cook the dal and gourd together till soft. Gourd is a watery vegetable and cooks easily in its own juices but you can add some water if you like. Discard  water if any.

Peeled and Chopped Bottle Goud

Now heat a tbsp of desi ghee in a  wok. Add bay leaf and cumin. Then add the soft gourd  and dal.

Add sugar, salt and green chillies, slit. Give it a mix.

When all are a bit dry add the coarsely powdered paanch phoron and mix.

As no turmeric powder is added its  a white preparation.

Lau Dal  Diye

Ilish Dum Pokht

Whether it rains or not a "Bangali" loves to have Ilish (Hilsa) .This dish was mastered by ma.
My ma in Law says its Ilish Dum Pokht but in actual she has never used the original Dum Pokht technique of slow cooking in a sealed container. This dish is dedicated to my ma,my mentor.

Ingredients :

Hilsa Fish-500 grams
Onion Paste-4 tbsp
Ginger Paste-1 tsp
Green Cardamom-5
Lime Juice- 1/2 tsp
Thick Coconut Milk-1 cup
Pepper Powder-1/2 tsp
Green Chilly-4
Refined Oil-as required
Desi Ghee-2 tsp or as required


Heat Ghee and Oil together in a "Handi".
Crush Green Cardamom and add as tempering.
Add the Onion Paste and saute till reddish.
Add the Ginger Paste and saute a bit and immediately add the Coconut Milk.
Add Salt  ,Green Chilly and Pepper Powder.
Reduce the heat and let the gravy come to a boil.
Add the raw fish pieces and increase the flame.

Let the fish cook. Fish will not take more than a few minutes to cook.

Now after adding the fish pieces you can  put a lid, reduce the flame and seal the utensil with a soft dough made of wheat flour and water.
Cook for a few minutes on low flame and then turn the heat off. Don't open the container immediately
 Remove seal when you are ready to serve. Add the lime juice and 1 tsp Desi ghee before serving.
I use 1/2 tsp lime juice but if you like the sour taste feel free to add more.
Serve with plain rice.

Tandoori Chicken

When my brother -in -law Gautam invited us to dine with him at Flame n Grill an Indian cuisine eatery in Kolkata, I was sure it would be a great outing. All this, because of the trashing reviews this restaurant had received from my eminent excise inspector friend. The first impression of the dimly lit interiors of this restaurant situated in Mani Square is of a cool upmarket place. The interiors arrest our attention , an ethereal sight indeed, but its the buffet spread that attracts my attention.

For those of us who would rather eat at home than have an exquisite dining experience, gourmet everyday is the mezzanine option. Try this ! Puree mangoes with some cucumber, mix with cold water to thin the solution, add some chopped coriander, some salt and lemon juice and you have a cold soup ready!!!Putting together a few simple ingredients you can put gourmet on your table everyday. Duplicating something you ate at a restaurant or your  last vacation, evoking the same delicious smell ,can be fun.

Each Time I bring home a bunch of bright vegetables , I have the feeling that my kitchen has suddenly brightened up. Scooping up all those colours and thinking how to cook them is a pleasure in itself. 

My sister -in -law, Mala cooks up  some simple but amazing dishes with her friends on weekends at her place. She shared with me a few of her recipes, that i would now like to pass on to you all. As you can see she is making chicken.We had tandoori chicken earlier at the restaurant so i decided to try out Mala's recipe at home. Mala's recipe can be made successfully in a conventional oven .

Tandoori Chicken :

Chicken                             1.5 kg, skinned & cut into 4 pieces                                                     or just chicken legs

Lemon                               juice of 2 

Salt                                    4 tsp

Garlic                                2 cloves,peeled & sliced

Onion                                1,large,peeled &sliced

Coriander Powder            1 tsp

Red Food Colour              1/2 tsp

Chilly Powder                  1/2 tsp

To Garnish :

Lettuce                             1

Tomatoes                          1-2,sliced

Onion                                1/2,sliced into rings

Lemon Wedges                 a few

Method :

Make 3 deep cuts in each piece of chicken with a sharp knife. Rub the flesh all over with half the lemon juice, then rub in the salt.
Mix the remaining ingredients to a paste with the remaining lemon juice, using an electric blender.Put the chicken in a baking dish lined with foil,then pour over the marinade.
Cover and leave to marinate for at least 12 hours.
One of the secrets of tandoori chicken is the marinade......the longer the chicken is left in the marinade, the more authentic will be the finished dish. You  may find that in some of the eateries it is usual for the chicken to be marinated in a cool place for 3 days and sometimes even for as long as 1 week.
Roast in a pre-heated moderate oven for 1 1/2hours at 180 degree celcius or until the chicken is tender. Increase the heat to moderately high that is 200 degrees celcius and roast for further 15-20 minutes until browned on top.
Serve hot on a bed of lettuce leaves, garnished with tomato slices, onoin rings and lemon wedges.

Tandoori Chicken

Oats Pulao

Oats Pulao

Ingredients:

Oats                                                                  100 grams

Potato                                                                2 large,peeled and cut small

Onion                                                                 1 large,finely chopped

Peas                                                                   1/2 cup,shelled

Green Chillies                                                      2-3 ,chopped

Sweet Corn                                                        1/2 cup

Refined Oil                                                         2 tbsp

Salt                                                                    to Taste

Sugar                                                                 2 tsp

Dry Red Chilly                                                    1,slit

Tomato                                                               1,d'seeded &chopped into large pieces

Green Coriander                                                 1 tbsp,finely chopped

Method :

Wash and drain the potatoes. Apply a pinch of salt and keep aside.

Heat a wok with the oil.

Add the slit  dry red chilly.

Add the potato and saute on high flame till light golden.

Add the peas, corn, salt, sugar, green chillies and half cup water. Cover and cook  on low flame till the vegetables are tender.

Add the oats and tomato.Mix well.

Check the seasoning.

Remove and transfer to a serving dish. Garnish with finely chopped  fresh coriander . 

Serve hot.

You may add roasted peanuts or omllette cut into thin strips.

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Darjeeling Tea Roast Chicken

This recipe is from Vineet Bhatia's tv program "Twist Of taste". I tried it with a few changes here and there and got great results . Very innovative and great in taste, I urge you to try this in your kitchen . 

He uses a whole chicken but I used breast and leg pieces instead.

Darjeeling Tea Roast Chicken

Ingredients :

Chicken (Leg and breast Pieces)......................................................800 grams

Vegetable Oil...................................................................................60 ml

Garlic Paste......................................................................................1 1/2 tbsp

Ginger Paste.....................................................................................1 1/2 tbsp

Red Chilly Powder............................................................................1 tsp

Garam Masala Powder......................................................................1 tsp

Darjeeling Tea Leaves........................................................................5 tbsp

Salt................................................................................................... to taste

Red Food Coloring.(Optional)...........................................................a few drops

Method :

Clean the chicken and pat dry. Prick all over with a fork.

   

In a bowl mix all ingredients except the chicken. Rub this marinade on the chicken and leave aside for one hour.

Pre heat oven.

Roast in a pre heated oven at 180 degrees celcious for 45 minutes or till the chicken is cooked .

Don't forget to baste regularly with its juices.

To Serve  :

Set some rice and boiled vegetables. 

Place the chicken pieces. Top with the left over oil in the tray.

Ada Mouri Diye Maacher Jhole

My mother Krishna Sanyal's flair for cooking and culinary skills were hereditary. I will always remember my grand mother and mother as great cooks. My mom's first cooking lesson began in her mother's kitchen when she was just knee-high. Not only did she learn from her mother, she also mastered Bengali and non-bengali recipes from her nine elder sisters.

Having travelled to all corners of India on various postings with my dad,  she has an old cook book which is the culmination of a lifetime of interest in food from all over India.

Jhole is a Bengali meat or fish preparation, with or without vegetables, cooked in a light gravy.

Ingredients :

Katla/Rui Maach                                                              6-8 pieces

Ginger(ada)                                                                      1 inch piece

Fennel Seeeds(Mouri)                                                      4 tsp

Green Chilly (lonka)                                                         4

Mustard oil                                                                      4 tbsp

Salt                                                                                  as per taste

Method :

Clean the fish pieces and coat with lemon juice and salt for ten minutes. 

Then wash clean and pat dry.

Make a fine paste of the fennel seeds, two green chillies and the ginger together.

Now, heat the oil in a wok and lightly fry the fish pieces. The pieces are to be steamed so frying is optional.

Then put the ada- mouri-lonka paste with the fish pieces and add salt and two green chillies,slit. No turmeric is added.Add half a cup of water.

Cover with a lid and cook on low flame till the fish is soft. Not too much water is added and the oil is on a higher side.

Serve  hot with steamed plain rice.

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Mango Custard

Mango Custard :

Ingredients :

Full Cream Milk...................................................1 litre

Custard Powder....................................................4 Tbsp

Sugar.....................................................................6-8 Tbsp (As per Taste)

Ripe Fresh Mango.................................................2,Chopped

This is a great  Indian dessert that you can make in 15 minutes. This mango custard is delicious.

You need two fresh ripe mangoes. There are a varieties of custard powders available in the markets in India,Vanilla,Strawberry,Mango etc.This powder is added to milk to get a dessert of thick consistency.

Method of preparation :

Heat full fat milk in a heavy bottomed pan. After it comes to a boil , reduce the flame and let it thicken . Keep stirring.

In a cup, take mango flavoured custard powder or vanilla flavoured custard powder as Shruti used and mix with some cold milk.

Now, add sugar to the thickened milk and mix well.

Boil well and add the custard powder. Keep stirring constantly after adding the powder so that fat doesn't form on top of the milk and also so that the bottom doesn't burn.

Garnish with chopped fresh mango pieces.

Chocolate Cake : coming up.....

Lau Patae Chingri Maach

This is a summer special, easy to cook, good to eat and also good for health.

Ingredients :

Poppy Seed (Posto) Paste                                                      5-6 tbsp

Shrimps                                                                                  500 grams

Salt                                                                                        as per taste

Mustard oil                                                                            1 tbsp

Bottle Gourd (lau)Leaves                                                       10

Aluminium Foil                                                                       as required

Lau Pata (leaf)

Method :

Grind the poppy seeds to a smooth paste with 2 green chillies.

D'vein and wash the shrimps well. Coat with salt and lemon juice and keep aside for 5 minutes.

Take a large size gourd leaf(lau pata)and spread a little mustard oil on it. In a bowl mix salt, mustard oil and  the poppy seed paste(posto bata)  to the shrimps. Coat the shrimps well with the poppy paste mix.
Now place  a little of the mix with the shrimps on separate leaves and wrap the leaves.
Place the leaves on aluminium foils and fold to make parcels.

Put the aluminium foil parcels into a steamer and steam for 10 minutes.

Serve hot with plain rice.

Tip : you are supposed to eat the lau pata with the filling.

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Kaanch Kolar Dum

Kaach Kolar Dum is a dry curry. Kaanch kola meaning Raw banana  is used in a curry with potatoes. Its a traditional Bengali recipe and cooked in all Bengali homes. 

 We Bengali's use each and every part of the banana tree in our daily life.

The banana leaves are used to wrap fish fillets and spices together in a parcel to make a steamed dish called "Paturi" , The stem is used to make a dry dish called "Thorer Ghonto", The flower is made into a dry curry called "Mochar Ghonto" and raw banana is used to make this curry called "Kaanch Kolar Dalna" and the banana peel.....yes...the peel into a delicious dish called "Kaanch kolar khosha Bata".

Now being a "Bangal" by birth (though I have never been to Bangaladesh ) and married to a "Ghoti" I have eaten the Kaanchkolar Khasha Bata made by my Ma.

Though, Mr Hubby would not so much as even touch these vegetarian dishes earlier when he was in his twenties and thirties, now a days he prefers quite a few of the so called Bangal dishes. My Ma-in law,

though she came from a Bangal family, was completely dominated by her m-in law who was a Ghoti. 

So could never prepare any of the dishes she had eaten at her parents place.

Bangal are people originally from Bangladesh and Ghoti is the term used for people of West Bengal.

It has always been accepted that "Bangal's" are extremely good cooks. It used to be earlier said that, A Ghoti should  always choose a Bangal as daughter-in-law cause she will cook well and  keep all happy, where as a  Bangal should always choose a Ghoti  as her groom cause he would love to eat all that his Bangal wife cooked for him.

Raw Banana(Kaanch Kola)......................................................2

Potato(Aloo)............................................................................2,medium

Bay Leaf(Tej Pata)...................................................................2

Cloves(Lobongo)......................................................................1

Cinnamon Stick(Darchini).........................................................1 tiny piece

Green Cardamom(Choto Elach)................................................2

Green Chilly Paste (Kaancha lonka Bata)...................................1 tsp

Refined Oil(Sada Tel)................................................................3-4 tbsp

Tomato Paste (Tomato Bata).....................................................2 tbsp

Ginger Paste..............................................................................1 tsp

Onion paste(Peyaj Bata)............................................................2 tbsp

Cumin Paste(Jeere Bata)............................................................2 tsp

Turmeric Powder(Holud Guro)...................................................1/2 tsp

Salt(Noon).................................................................................as per taste

Sugar (Chini).............................................................................1 tsp or as per taste

Desi Ghee..................................................................................1 tsp

                               
Peel and Cut the  Raw bananas into medium size cubes. Also make similar size cubes of the potatoes.

Grind the Garam Masala (clove,cinnamon and cardamoms) to paste using just a drop or two of water. Also grind the onion,green chilly, tomato,ginger and  cumin seeds tp fine pastes. We in Kolkata grind cumin seeds to make fresh paste but if you cant, use powdered cumin instead.
 

Kaanch Kolar Dum

                     

 Heat 2 tbsp refined oil in a Wok (Kadhai) and fry the Kaanch Kola till golden and remove to a dish. Mind you ...keep the flame on sim and take time. Also fry the Potato cubes in the same oil. Remove.

After that is done, in  the same oil add more oil and Bay leaves and then Onion paste. Saute till the raw smell is no more. Then add the Tomato paste and again fry till its raw smell goes. Next add Green chilly paste and Ginger paste.

Fry some more before you add the Cumin paste. Fry . Next add Turmeric powder, Garam Masala paste, Salt and Sugar .

Add  the fried banana and potato pieces and some water  and cook covered for five minutes till soft.

This dish isn't a soupy curry so there is no need to add a lot of water to the dish.

Add the desi ghee  in the very end but that is optional.

Serve Kaanch Kalar Dum hot with Chapati or rice.

         

Bengali Everyday Dals

Just as Bhaat (Rice) is important in the everyday Bengali  menu, so is Dal. A Bengali just cant do without dal. It is said that the practise of preparing dal in the Bengali kitchen started  as early as the Aryan period. Dal gives the same amount of protein as any non -vegetarian item would but at half or even less price. Preparing any type of Dal is very easy and so it has an important place in Bengali cuisine.

Various types and varieties of Dal are easily prepared and served with rice and roti in the kitchens of a Bengali family. I am mentioning a few of the commonly prepared ones here for you.

1.Bhaja Moong er Dal with Peas, Cauliflower & Potato

Moong Dal                                         250 grams

Cauliflower                                         1,small size

Peas                                                    1 cup,shelled

Ginger Paste                                        1/2 tbsp

Cumin Paste                                        1/2 tbsp

Salt                                                      As  per taste

Turmeric                                              A pinch

Sugar                                                   As per taste

Cumin Seeds                                        1/2 tsp

Bay Leaf                                               2

Dry Red Chilly                                      2

Mustard Oil/Refined oil                         1 tbsp

Garam Masala Powder                           A pinch

Method:

Roast the dal till golden on low flame. keep stirring on low flame till done. Remove and wash well under running water.

Chop the cauliflower and potato into small pieces and shell the peas.

Pressure cook the dal with  cauliflower, potato, peas, salt, turmeric, cumin paste and ginger paste.

When all are soft, remove from flame and cool.

Heat oil in a pan and when it heats up, add the bay leaves, cumin seeds, dry red chilly, sugar and the dal.

When the dal thickens, add a pinch of  garam masala powder and turn the flame off.

Serve hot with rice.

2.Kolai er Dal 

Ingredients:

Kolai  dal                                                            200 grams

Ada (Ginger) Paste                                               1/2 tbsp

Mouri(Fennel) Paste                                             1/2 tbsp

Hing(Asafoetida)                                                  A pinch

Bay Leaves                                                          2

Salt                                                                     As per taste

Dry Red Chilly                                                     2

Sugar                                                                   2 tsp

Mustard oil?Refined oil                                          1 tbsp

Ghee                                                                    1tsp                                            

Method:

Boil the dal with 4 cups of water.

When the dal is almost done, add the ginger and fennel paste and let it boil till soft. No turmeric powder is required in this dish, but add salt and sugar. Blend the dal well.

Heat ghee in a wok and add the asafotida(hing powder). When  good smell comes, add bay leaves, dry red chilly and the dal.

This dal is had cold not hot. Also the dal is not too thick but watery.

Add a teaspoon of ghee.

There is another way i cook this dal. 

After the dal is cooked soft, Heat refined oil and add chopped garlic and dry red chilly. Then add the dal to the mix and let it come to a boil.

Tip:

If you dry roast the dal then it wont be slurry when cooked.

3.Paanchmesali Dal

Ingredients :

Cholar dal                                                1 cup

Moong Dal                                              1 cup

Kolai Dal                                                 1 cup

Musur dal                                                1 cup

Matar Dal                                                1cup

Onion                                                       2 pcs, chopped finely

Ginger Paste                                            ½ tbsp

Chilly Powder                                          1tbsp

Refined/Mustard Oil                                2 tbsp

Cumin Seeds                                             ½ tsp

Dry Red Chilly                                          2 pcs

Salt                                                            As per taste

Turmeric                                                   As required

Sugar                                                         1 tsp

Green Chilly                                              2 pcs, slit

Method:

Soak the dals separately for a minimum hours. Mix all and pressure cook with salt and turmeric.

Heat oil in a wok and add dry chillies and cumin seeds. Stir a bit and then add the onion.  Saute well. Add red chilly powder, sugar, green chilly and the dal. Add ginger paste and mix well. When the dal is thick turn the flame off and dish out. 

You can garnish with chopped spring onion as I did and serve with chutney and paratha.

4.Dal Fry

Ingredients:

Eggs                                                  4, beaten

Onion                                                2, sliced

Tomato                                              2, chopped fine

Turmeric Powder                                ¼ tsp

Salt                                                    As per taste

Masoor Dal                                         200 grams

Dry Red Chilly                                   2

Mustard /Refined Oil                          2 tbsp

Cumin Seeds                                      ½ tsp

Method:

Beat the eggs with a pinch of salt in a bowl and keep aside.

Pressure cook the dal with a little salt and turmeric powder. Cool and open the lid.

Heat 2 tablespoon of oil in a wok and slightly sauté the dry red chilly and cumin seeds.Then add the tomato and onion slices and sauté till golden.

Add the beaten eggs and stir cook very well. Add the soft and mushy cooked dal and mix. Stir cook the dal is absolutely dry and mixed well with the dal.

Serve with chapatti or paratha. I like this preparation to be thick and not have too much gravy.You decide how you like it, by cooking it in your kitchen.

5.Sambar Dal

Ingredients:

Arhar Dal                                                    1 cup

Potato                                                          2,small

Onion                                                          2,medium

Brinjal                                                         2,small

Drum Sticks(Sojne data)                             2

Red Ripe Tomtoes                                       250 grams

Grated coconut (optional)                            1/2 coconut

Jaggary                                                        A little

Green Chilly                                                4,slit

Lemon                                                         1

Sambar Masala                                            1tbsp

Coriander leaves (Optional)                        1tbsp

Salt&Turmeric                                            As per taste

Refined Oil                                                  1 tbsp 

For Tempering:

Mustard Seeds                                              1/2 tsp 

Curry Leaves                                                1tbsp

Refined Oil                                                   2 tbsp

Method:

Grate the coconut.

Chop the tomato into small small pieces.

Chop the onion into pieces and all the other vegetables into medium size pieces.

Heat 1 tbsp oil add  the potato, brinjal and drum sticks and saute them.

Boil the dal till soft and mushy.

Add 5 cups of water, salt, turmeric, chopped onions, tomato and slit green chilly.

Next add the vegetables.

You have to now lower the flame and let the dal soften and become thick in consistency. Keep for 15minutes. Add the jaggery, 1 tbsp sambar masala, juice of a lemon and mix.

Heat2 tsp refined oil and add mustard seeds and curry  leaves.

Mix in the dal with vegetables.

Sambar is ready to be served. You may add chopped coriander leaves and grated coconut if you like.     

6.Peyaj & Tomato diye Moosur er Dal  

                                                                                   

Ingredients:

Moosur dal                                                    200 grams

Salt& Turmeric                                              As required

Onion                                                            1, medium size

Tomato                                                          1, medium size

Nigella Seeds( Kalo Jeere)                                1/4 tsp

Dry Red Chilly                                                2

Refined/Mustard Oil                                        1 tbsp
Sugar                                                             1 tsp
Green Chilly                                                   2,slit

Method:

Slice the onion fine and chop the tomato into pieces.

Add water, salt and turmeric and pressure cook the dal. When the dal  is soft, blend.

Heat  oil in a wok. Add dry red chilly and nigella seeds and the onions. Stir cook till the onions become transparent. Add the tomato and sauté well. Add the sugar and slit green chillies.Then add the mushy dal and mix and its ready to serve.

7.Bhaja Moong er Dal

Ingredients:

Moong Dal                                           200 grams

Cumin Paste                                          1 tbsp

Ginger Paste                                          1/2 tbsp

Salt                                                       as per taste

Turmeric                                               just a pinch

Sugar                                                    1 1/2 tsp

Green Chilly                                          4,slit

Mustard / Refined oil                             2 tbsp

Bay Leaf                                               2

Dry Red Chilly                                      2

Cumin seeds                                         1/4 tsp

Garam masala powder                           a pinch

Method:

Dry Roast the lentil till golden on low flame, stirring all the while till done.

Wash well under running water.

Pressure cook with cumin paste, ginger paste, salt and a pinch of turmeric till the dal is soft.

Heat  oil in a pan and add the bay leaves, dry red chillies, cumin seeds and slit green chillies.

Stir a bit and add the boiled soft dal. Add sugar.

When the dal thickens add a pinch of garam masala powder and turn the flame off.

Serve Hot.