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Saturday, 14 February 2015

Amloki Dal (Amla / Gooseberry lentil - Bengali Cuisine)


          It is no secret that Amloki (Gooseberries / Amla) have a very wide range of benefits. To name a few, they are a very rich source of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for our stomach. 

          So here is a simple no-frills dal cooked in a Bengali style. It has a tempering of just some mustard seeds and dry red chilies for a smokey flavour. It is a great comfort food and tastes absolutely great with some papad or some aloo bhaja (fried potatoes) as an accompaniment.




  • 1/2 cup masoor dal (red lentil), soaked for 30 minutes
  • 3-4 amlas (gooseberries), finely chopped
  • 1 tbsp. mustard oil
  • 1/2 tsp. mustard seeds
  • 2 dry red chilies
  • salt to taste
  • 1/2 tsp. turmeric powder


          Pressure cook the dal in 1 cup water for 3-4 whistles. When cool, blend it and add 1/2 tsp. turmeric powder. (Add more water if a liquidy consistency is desired). Add the chopped amla and again pressure cook for a further 3 whistles.

          Heat oil in a pan and temper with the red chilies and mustard seeds. After it stops spluttering, add the boiled dal and salt. Simmer for 3-4 minutes on low to medium flame. When done, serve with plain steamed rice and some papad or fried potatoes as an accompaniment.









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