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.