Tetor Dal (Karela / Bittergourd Dal / Lentil - Bong Style)

 

               This is a traditional homemade style Bengali delicacy, where fried moong dal (green gram lentil) and raw papaya are cooked with fried bitter gourd slices. Having any bitter preparation at the beginning of any meal is generally considered to cleanse the system. Raw papaya can also be substituted with bottle gourd. 

                Tetor dal is a very common recipe cooked in most of the Bengali household. All bitter melon lovers will definitely relish this dal. Just enjoy it with hot steamed rice. There are many versions to this dal, where it differs slightly from one individual to the other. So check out the step by step pictorial recipe to prepare this very Bong style classic dish.

• 1/2 cup moong dal (split yellow / green gram )
• 1/2 of a small raw papaya, cubed
• 1 small bitter gourd, sliced
• 2-3 tbsp. mustard oil
• 2 whole dry red chilies
• 2 bay leaves
• 1/2 tsp. panch phoron (equal quantity of fennel, mustard, cumin, fenugreek and nigella (kalonji) seeds)
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder 
• 2 green chilies, slit
• 1 tsp. ghee 
• 1/4 tsp. roasted coriander-cumin powder

          Dry roast the moong dal till light brown. Soak in water for 15-20 minutes. Pressure cook along with the papaya cubes & a pinch of salt in 1 & 1/2 cups water for 4-5 whistles. Open the lid after it cools down.

          Heat oil in a pan / kadai and temper with red chilies, bay leaves and panch phoron. After it stops spluttering, add the ginger and sauté for a few seconds.

          Now add the bitter gourd, a pinch of salt and turmeric powder. Sauté till light brown. Add the boiled dal, salt to taste, green chilies and 1/2 cup water. (Adjust the consistency accordingly).

          Bring it to a boil and simmer on low flame for 2-3 minutes. Add ghee and mix well.  Garnish with roasted coriander-cumin powder and serve hot with steamed rice.

                      Pressure cook the soaked moong dal with papaya cubes & a pinch of 

                      turmeric powder in 1 & 1/2 cups water for 4-5 whistles. 

                            Heat oil & temper with red chilies, bay leaves and panch phoron.

                        After it stops spluttering, add the ginger & sauté for a few seconds.

                                  Add bitter gourd, a pinch of salt & turmeric powder. 

                                 Sauté till light brown.

                         Add the boiled dal, salt to taste, green chilies & 1/2 cup water. Bring it

                         to a boil & simmer on low flame for 2-3 minutes. 

                                  Add ghee and mix well.  

                                 Garnish with roasted coriander-cumin powder.

                                  Serve hot with steamed rice.

Chicken Kosha (Chicken Curry - Bong style)

 

          Chicken Kosha is just as delicious as the classic Bengali Mutton Kosha. Kosha means frying the marinated chicken on a low flame till almost dry before adding the water. It is a dry preparation and it is so comforting to have it along with some luchi (poori) for a nice weekend breakfast. 

          You just don't need anything else to satiate your hunger and to give you full satisfaction. It is a great party recipe that can be prepared during special occasions.  Serve with hot steamed rice, pulao or any other Indian bread. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

Marination - 

• 500 gms. chicken with bones, curry cut
• 1/2 cup yogurt
• 2 tbsp. Kashmiri red chili powder
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. mustard oil

Other Ingredients - 

• 2-3 tbsp. mustard oil
• 1-2 potato, cubed
• 2- dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 onion, sliced
• 1 tbsp. tomato paste mixed with 1/4 cup water / puree of 1 tomato

          Marinate the chicken with all the mentioned ingredients overnight or for a minimum of 5 hours.

          Heat oil in a pan and sauté the potato till light brown. Keep aside. Temper the same oil with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamom and cloves. Sauté for a few seconds. 

            Now add the onion and stir fry till light brown. Add the marinated mutton and tomato puree. Mix everything well and cook, covered on a low flame till almost dry. 

          Add the fried potatoes and 1/2-1 cup water and cook again on a low flame till done and the gravy is thick. Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti. 

                        Marinate the chicken with all the ingredients overnight or for a 

                        minimum of 5 hours.

                          Heat oil in a pan and sauté the potato till light brown. Keep aside. 

                      Temper the same oil with bay leaves, dry red chilies, cumin seeds, 

                       cinnamon, cardamom and cloves. Sauté for a few seconds. 

                                  Now add the onion and stir fry till light brown. 

                        Add the marinated mutton and tomato puree. Mix well and cook, 

                        covered on a low flame till almost dry. 

                                  Add the fried potatoes and 1/2-1 cup water.

                                Cook further on a low flame till done and the gravy is thick. 

                          Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti. 

Barnyard Millet Kanchipuram Idli (South Indian Breakfast)

 

            Millets are very popular these days, So let me share an idli recipe made of Barnyard millet. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this yummy millet idli and relish for breakfast / brunch with coconut chutney and sambar. Do check the step by step pictorial recipe to prepare this amazing comfort meal.

          Kanchipuram idlis are slightly different from the usual idlis. A tempering of mustard seeds, cumin seeds, crushed black pepper, broken cashew, urad & chana dal, grated ginger, chopped green chilies, asafoetida and curry leaves in ghee is poured into the batter before steaming.

          Another unique feature is that idli moulds are not used to steam them. Instead, greased small tumblers or containers are made use of to prepare these Kanchipuram idlis. 

Ingredients - 

• 1 cup Barnyard millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• a pinch of asafoetida
• 1/4 tsp. dry ginger powder
• 1 tsp. oil to grease the idli moulds
• coconut chutney & sambar to serve

Tempering - 

• 1 & 1/2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 cashew nuts, broken
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 tsp. black peppercorns, coarsely pounded 
• 1-2 green chilies, chopped
• a pinch of asafoetida
• 1 tsp. ginger, grated
• 1 sprig curry leaves

          

          Wash the millet, urad dal and fenugreek seeds well and soak in sufficient water overnight or for a minimum of 4 hours. Wash again and rinse. 

          Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste, dry ginger powder and asafoetida. Mix well and keep aside to ferment overnight or for a minimum of six hours. 

          Just before steaming the idlis, heat ghee in a pan and temper with all the mentioned ingredients. Sauté for a minute and pour this tempering over the prepared batter. Give it a mix.

          Grease the tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler.

          Steam for 12-15 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers.

          Set aside to cool for some time. Then demould with the help of a knife dipped in water.  Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

                       Take 1 cup Barnyard millet, 1/2 cup urad dal & 1/2 tsp. fenugreek seeds.

                      Wash them well & soak overnight or for a minimum of 4 hours. Wash 

                      again and rinse. 

                       Grind into a smooth paste & make a batter of pouring consistency. Add 

                       salt to taste, dry ginger powder & asafoetida. 

                      Mix well & keep aside to ferment overnight or for a minimum of six hours. 

                     Just before steaming the idlis, heat ghee in a pan & temper with all the 

                     mentioned ingredients. Sauté for a minute.

                                 Pour this tempering over the prepared batter. Give it a mix.

                           Grease the tumblers / small containers & ladle the batter into it. 

                           Fill only 3/4 of the tumbler.

                         Steam for 12-15 minutes or till a knife inserted into it comes out clean. 

                         Set aside to cool for some time. Then demould with the help of a knife

                         dipped in water.  

                             Serve them hot with coconut chutney and sambar for a healthy, 

                             sumptuous breakfast.

Muger Dal diye Lau Ghonto (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

           Here is a simple yet a delicious side dish made from Bottle gourd and split moong dal in a Bengali style. I usually prepare this dish when I want something easy, hassle free and a healthy recipe. Light on the stomach no doubt, it requires minimum of spices and best had with hot steamed rice, parathas or chapattis. The use of mustard oil gives it an authentic touch and flavor. I also love adding lots of chopped coriander leaves along with its stems and a tsp. of ghee to the end product for a good aroma. 

          

         In many Bengali homes, this particular veggie is made in various ways, sometimes on its own and at times in combination with bori (dried lentil dumplings / vadi). For the non-veg. version, it is cooked with prawns or fish head.

          The addition of a little bit of fried moong dal and /or fried bori / vadi enhances the flavor and also gives a slight crunch to the dish. 

• 1 medium size bottle gourd, finely chopped 
• 1/4 cup split moong dal (split green gram), dry roasted & soaked for an hour
• 1-2 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2- 3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder 
• 1 cup coriander leaves, chopped
• 1 tsp. ghee 

          Heat oil in a pan and temper with cumin seeds, green chilies and bay leaves. Sauté for a few seconds.

          Now add the bottle gourd, salt, turmeric powder, roasted cumin powder and soaked moong dal.

          Mix well and cook, covered on a low flame till the bottle gourd turns soft and the moisture dries up. Water can be sprinkled at intervals if it sticks to the bottom of the pan.

          When done, add the coriander leaves and ghee. Give it a stir and serve with hot steamed rice, paratha or chapattis. 

Kulfe Ki Katli (Purslane Lentil Curry - Hyderabadi Style)

 

            This is a delicious dal (lentil) prepared with Kulfa (Purslane) leaves. Spicy and tangy it is a Hyderabadi delicacy. Having stayed in Hyderabad for a very long time, I was yet unaware of its existence. Thanks to my school alumni group member, I was inspired to try this out and it was very yummy. 

             If kulfa is unavailable, you can prepare it with any other greens. Kulfe Ki Katli is a great party recipe which can be prepared during special occasions. It can be relished with hot steamed rice, jeera rice, bagara rice, naan or tandoori roti. Choice is yours. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this great party recipe.

• 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes 
• 1 onion, chopped
• 1-2 bunches of kulfa leaves, chopped
• handful of coriander leaves, chopped
• 2 green chilies. 
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tsp. red chili powder
• salt to taste

Tempering--

• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1-2 sprig curry leaves
• 2-3 whole dry red chilies, broken
• 2-3 garlic cloves, sliced

          Pressure cook the soaked lentils with onion, tomatoes, ginger, garlic, green chilies, kulfa leaves, coriander leaves and turmeric powder with 1 & 1/2 cups water for 4-5 whistles. 

          Mash well and add the tamarind water, red chili powder and salt. Bring it to a boil and simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

          Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Sauté for a few seconds till it stops spluttering.

          Pour this tempering over the prepared dal and serve with hot steamed rice, bagara rice, jeera rice, naan or tandoori roti.

                                 Soak the tuvar dal for 30 minutes.

                        Pressure cook the soaked lentils with onion, tomatoes, ginger, garlic, 

                        green chilies, kulfa leaves, coriander leaves and turmeric powder with 

                        1 & 1/2 cups water for 4-5 whistles. 

                                  The boiled dal. 

                                  Mash well.

                       Add tamarind water, red chili powder & salt. Bring it to a boil and 

                       simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

                      Heat oil & temper with cumin seeds, mustard seeds, garlic, curry leaves

                      & dry red chilies. Sauté for a few seconds till it stops spluttering.

                                 Pour this tempering over the prepared dal.

                    Serve with hot steamed rice, bagara rice, jeera rice, naan or tandoori roti.