Dal-Chawal is an ultimate comfort food for many. At times we just can't do without it. A simple homemade dal served along with steamed rice is just out of this world. A dollop of extra ghee / a dash of lime (I prefer the latter) and accompanied with some papad or potato fry is something irresistible. What can one ask for? End of the day this is pure divine. You need nothing else.
Coming to the recipe, this is my version of an absolutely homemade style no frills dal that is part of a daily menu in many Bengali homes. And this is how I prepare it. This particular recipe can be made on its own or can be prepared with some veggies of you choice added to it.
So I have made use of few chopped bottle gourd and with a simple tempering of cumin seeds (panch phoron can be substituted), bay leaves, ginger and asafoetida. A tsp. of ghee added to the end product enhances the flavor and is best enjoyed with hot steamed rice.
- 1/2 cup moong dal (split green gram), dry roasted & soaked for 30 minutes
- 1 cup bottle gourd, cubed
- 2 tbsp. mustard oil
- 1 tsp. cumin seeds / panch phoron
- 1/4 tsp. asafoetida
- 1 tsp. grated ginger
- 1-2 bay leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. roasted cumin powder
- 2 green chilies, slit
- 1 tsp. ghee
- 1 tbsp. coriander leaves, chopped
Pressure cook the roasted moong dal along with 1 cup water, bottle gourd pieces and 1 tsp. oil for 4-5 whistles.
Heat remaining oil in a pan and temper with cumin seeds / panch phoron, asafoetida, bay leaves and ginger. Sauté for a few seconds.
Add the boiled dal, slit green chilies and all the dry spices. Adjust water according to the consistency preferred. Bring it to a boil and simmer on a low flame for 2 minutes.
When done, switch off the flame. Add ghee and coriander leaves. Give it a stir and enjoy with either rice or chapati for a wholesome simple meal.
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