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Thursday, 18 August 2016

Dal'er Bora'r Jhol (Dal Pakoras in Gravy)


          This is a typical Bengali recipe where pakoras / fritters are made out of soaked & ground urad dal and then made into a gravy. The pakoras can also be made out of chana or masoor dal. This is a great comfort food and comes in handy when you run out of any veggies. 

          Potatoes or eggplants can also be added to the gravy. This simple delicacy is usually relished with plain steamed rice. But it can also be had with chapattis. Please check below a step by step guide with pictures to prepare it.






Pakora-

  • 1/3 cup urad dal (split black gram)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. kalonji (nigella seeds)
  • 3-4 kaffir lime leaves, thinly sliced (opt)
  • 1 tsp. ginger, grated
  • 1 small onion, chopped
  • 1-2 fresh red / green chilies, chopped
  • pinch of asafoetida
  • oil to deep fry the vadas

Gravy - 

  • 2 tbsp. mustard oil
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tomato, pureed 
  • 1-2 green chilies, slit
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee







          Soak the lentils for an hour. Wash, rinse and grind, using very little water into a smooth paste. In a bowl, mix together all the ingredients listed under pakoira into a batter. 

          Heat oil for deep frying and drop in small balls into the hot oil. Fry till light golden in colour. Drain on a tissue paper and keep aside. 

          Heat 2 tbsp. mustard oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the ginger-garlic paste, turmeric powder and coriander-cumin powder mixed with a little water. Saute for a minute.

          Now add the pureed tomato and mix everything well. Continue to fry till the oil separates. Add 2 cups water, green chilies and salt. 

          Bring it to a boil and then drop in the fried pakoras. Cover and simmer on a medium flame till the gravy slightly thickens.

          When done, add the garam masala and ghee. Give it a stir and serve, garnished with coriander leaves. Relish with any form of rice or Indian bread.




                         Soak the lentils for an hour. Wash, rinse and grind, using very less water
                         into smooth paste. 



                      In a bowl, mix together all the ingredients listed under pakora into a batter. 






                        Heat oil for deep frying and drop in small balls into the hot oil. Fry till
                        light golden in colour. Drain on a tissue paper and keep aside. 



                       Heat 2 tbsp. mustard oil and temper with bay leaves, cinnamon, cardamoms,
                       cloves and cumin seeds. Saute for a few seconds.



                        Add the ginger-garlic paste, turmeric powder and coriander-cumin 
                        powder mixed with a little water. saute for a minute. Now add the pureed
                        tomato. 



                                Mix everything well and continue to fry till the oil separates. 



                                Add 2 cups water, green chilies and salt. 




                       Bring it to a boil and then drop in the fried pakoras. Cover and simmer
                       on a medium flame till the gravy slightly thickens.



                      When done, add the garam masala and ghee. Give it a stir and serve,
                      garnished with coriander leaves. Relish with any form of rice or Indian
                      bread.














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