Daler Borar 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. So check out the step by step pictorial recipe 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 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. Sauté for a few seconds.

          Add the ginger-garlic paste, turmeric powder and coriander-cumin powder mixed with a little water. Sauté 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 lentils for an hour. Then grind, using less water into smooth paste. 

                                  Mix all ingredients listed under pakora into a batter. 

                        Heat oil & drop in small balls into it. Fry till light golden. Drain on a 
                        tissue paper & keep aside. 

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

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

                                 Mix well & continue to fry till oil separates. 

                                 Add 2 cups water, green chilies & salt. 

                          Bring to a boil & then add fried pakoras. Cover & simmer till the 
                          gravy slightly thickens.

                        Add garam masala & ghee. Serve, garnished with coriander leaves. 

                                  Relish with any form of rice or Indian bread.