Masoor Dal (Red Lentils) with South Indian Flavour - Fusion style

 

          This is an absolutely simple homemade and an everyday kind of dal (lentil) preparation. No restaurant style at all. It has some South Indian flavour in the form of tadka (tempering) and is devoid of any onion, ginger or garlic. 

          You can also add some sambar powder to the end product for a more intense flavour. I like to relish it with hot steamed rice, a dash of lime and some roasted papad as accompaniment. So check out the step by step pictorial recipe to prepare this South Indian fusion lentil recipe.

• 1/2 cup masoor dal (red lentils), soaked for 30 minutes
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of fenugreek seeds
• 1/2 tsp. cumin seeds
• 1 dried red chili, broken
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 green chilies, broken
• 1/2 tsp. turmeric powder
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. Whisk well and Keep aside.

          Heat oil in a pan and temper with red chili, mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter.

          Add the curry leaves, green chilies, asafoetida and turmeric powder. Sauté for a few seconds. Then add the boiled dal and salt to taste.

          Mix well and simmer on a low flame for 2-3 minutes. When done, add coriander leaves and ghee and give it a stir. Serve hot with either rice or chapattis.

                     Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. 

                     Whisk well and Keep aside.

                             Heat oil & temper with red chili, mustard seeds, cumin seeds &

                             fenugreek seeds. Allow it to splutter.

                     Add curry leaves, green chilies, asafoetida & turmeric powder. Sauté 

                     for a few seconds. 

                       Add the boiled dal & salt to taste. Mix well & simmer for 2-3 minutes. 

                                  When done, add coriander leaves & ghee.

                                 Serve hot with either rice or chapattis.

Dimer Dalna (Egg Curry - Bengali Style)

 

          Dimer Dalna or in simple terms is Bong style egg curry. It is one of my personal favorite. I can never get tired of having this Bong specialty. Potatoes are an essential ingredient in this version. This is one of the quick fix curry when you run out of any veggies or other non-veg. stuff at home. You can enjoy this yummy curry with hot steamed rice, plain pulao or plain biryani. It can also be had with parathas or chapattis. So check out the step by step pictorial recipe to prepare this recipe. 

• 2-3 eggs, hard boiled & halved
• 1 potato, sliced
• 1 onion
• 1 tbsp. ginger. chopped
• 1 tsp. garlic, chopped
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. sugar
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee
• coriander leaves to garnish

         Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.

          Heat the remaining oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Now add the onion paste and sauté till light brown. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.

          Add 2 cups water, salt and green chilies. Bring it to a boil and drop in the potatoes. Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.

          When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala. Mix well and serve, garnished with coriander leaves.

                        Heat 2 tbsp. oil & fry the marinated egg slices & potatoes separately till 

                        light brown on both sides. Keep aside. 

                      Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds.

                                 Now add the onion paste and sauté till light brown. 

                       Add tomato puree, tomato paste & all the dry spices (except garam masala 

                       powder and salt). Fry till the moisture evaporates.

                               Add 2 cups water, salt and green chilies. Bring it to a boil.

                     Add the potatoes. Cover & simmer on a medium flame for 5-7 minutes or 

                     till the potatoes are cooked and the gravy slightly thickens.

                       When done, add the boiled eggs & cook, covered for a minute or two. 

                       To finish off, add ghee and garam masala.  

                                  Serve, garnished with coriander leaves.

Bori diye Aloo Potoler Dalna (Parwal/Pointed Gourd cooked with Dried Lentil Dumplings - Bong style)

 

            Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It is known as Potol in the local lingo. This traditional recipe is purely a vegetarian version, called Niramish, without any use of onion or garlic. Dalna, here refers to a thick gravy. I have only added some vadi (dried lentil dumplings) for a bit of some crunch. You can enjoy with either hot steamed rice, chapatti, paratha or Luchi (poori). This easy and simple recipe can also be cooked with prawns or fish head for a non vegetarian version. 

          

• 8-10 Parwals, chopped into roundels of 1/2" thick
• 8-10 bori / vadi 
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• 1 tsp. ghee 
• salt to taste
• coriander leaves to garnish

 

          Heat 2 tbsp. oil in a pan and sauté the bori, potato and the Parwals separately till light brown. Keep aside. 

          Add the remaining oil and temper with bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Allow it to splutter.

          Add the ginger paste, coriander-cumin powder and turmeric powder mixed with some water. Sauté till the oil separates.

          Add the tomatoes and cook till it is well mashed. Now add the fried potatoes, fried parwals, fried bori, green chilies, salt to taste and 1 & 1/2 cups water.

          Cover and cook on a low flame till done. Add ghee and garam masala. Mix well and garnish with coriander leaves. Serve with either hot steamed rice, chapatti, paratha or Luchi (poori).