This is no restaurant style dish. It is just a simple Bengali homemade style moong dal recipe with turai / ridge gourd thrown in. This is a 'no-onion-no garlic' recipe. I just did a tempering of ginger, bay leaves, whole garam masala and panch phoron and finished off with coriander leaves and ghee for some flavour. You can enjoy it with steamed rice and papad as accompaniment. So check out the step by step pictorial recipe to prepare this simple delicacy.
- 1/2 cup split green gram (moong dal), dry roasted & soaked for 30 minutes
- 2 cups Ridge gourd (turai) cut into roundels
- 1 tbsp. mustard oil
- 1-2 bay leaves
- 2 dry red chilies
- 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. ginger, grated
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 green chilies
- 1/2 tsp. roasted cumin powder
- 1 tsp. ghee (clarified butter)
- 2 tbsp. coriander leaves, chopped
Pressure cook the dal and the chopped turai in 1 cup water and turmeric powder for 4-5 whistles. Keep aside.
Heat oil in a pan and temper with the bay leaf, dry red chilies, panch phoron, cinnamon, cardamoms and cloves. Allow it to splutter.
Add the grated ginger and sauté for a few seconds. Then add the boiled dal, cumin powder, salt and green chilies. Simmer on a low flame for 2-3 minutes.
When done, switch off the flame. Add ghee and coriander leaves. Give it a stir and serve with plain steamed rice for a great comfort meal.
Discard the peel partially & cut into roundels.
Pressure cook the dal & chopped turai in 1 cup water & turmeric powder
for 4-5 whistles.
Heat oil & temper with bay leaf, dry red chilies, panch phoron, cinnamon, cardamoms & cloves. Allow it to splutter.
Add grated ginger & sauté for a few seconds.
Add boiled dal, cumin powder, salt & green chilies. Simmer on low flame
for 2-3 minutes.
When done, add ghee & coriander leaves.
Serve with plain steamed rice for a great comfort meal.
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