Masoor Dal Chorchori (Red Lentil Curry - Bong style)

 

           This is my version of a typical Bengali style Masoor Dal Chorchori. It can also be called Masoor Dal Bharta. There are many versions to this simple homemade recipe. It is sometimes made into a thin gravy and sometimes into a thick gravy. This is the latter version of this Bengali delicacy. 

           It tastes yummy with hot steamed rice and chapatti. The addition of some raw mustard oil gives this dish a nice mustardy flavour and aroma. So check out the step by step pictorial recipe to prepare this simple Bong delicacy.

Ingredients - 

• 1 cup masoor dal (red lentils), washed well, drained & soaked overnight
• 1 potato, sliced lengthwise
• 2-3 green chilies, chopped
• 1 tomato, sliced lengthwise
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/2 cup water

Tempering - 

• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. nigella seeds
• 1/2 tsp. Radhuni / wild celery seeds (opt)
• 1 tsp. garlic, chopped
• 1 onion, chopped

Garnish - 

1 tbsp. coriander leaves, chopped

1 tsp. mustard oil

          In a kadai / Pan, transfer the soaked masoor dal. To it add rest of the ingredients and cook, covered on a low flame till done. 

           Stir at intervals so that it does not stick to the bottom. If necessary, add some hot water. When done, switch off the flame and give a gentle mix. 

          For the tempering - Heat oil in a tadka pan and sauté the nigella seeds, radhuni and dry red chilies. 

          Then add the garlic and sauté till it changes colour. Now add the  onion and stir fry till light brown. 

          Switch off the flame and pour this tempering over the prepared Dal Chorchori. 

          Garnish with fresh coriander leaves and a drizzle of some mustard oil. Serve with hot steamed rice or chapatti. 

                      In a kadai / Pan, transfer the soaked masoor dal.

                         To it add rest of the ingredients.

Cook, covered on a low flame till done. Stir at intervals so that it does not stick to the bottom. If necessary, add some hot water. 

              When done, switch off the flame & give a gentle mix. 

Heat oil in a tadka pan & sauté the nigella seeds, radhuni & dry red chilies. 

                   Then add the garlic & sauté till it changes colour. 

                   Now add the  onion & stir fry till light brown. 

Switch off the flame & pour this tempering over the prepared Dal Chorchori. 

     Garnish with fresh coriander leaves & a drizzle of some mustard oil. 

                 Serve with hot steamed rice or chapatti. 

Lau Shaker Ghonto (Bottle Gourd Greens Curry with Mixed Veggies - Bong style)

 

          This is a traditional Bengali style curry made with few tender Bottle Gourd leaves and few tender twigs. A whole lot of mixed veggies and some fried bori (lentil dumplings) are added to make this simple and delicious recipe. It is cooked in mustard oil for an authentic touch.

          I added some ghee to the end product to enhance the flavor. This yummy classic dish is best enjoyed with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this Bong delicacy.

• 8-10 tender Bottle Gourd leaves & tender twigs washed, drained & chopped
• A cup each of mixed veggies (pumpkin, French beans, radish, eggplant, carrot, parwal), chopped lengthwise
• 3 tbsp. mustard oil
• 8-10 bori (badi / dried lentil dumplings)
• 2 bay leaves
• 1-2 dry red chilies
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin & nigella seeds)
• 1 tsp. roasted cumin powder
• salt to taste
• 1 tsp. turmeric powder
• 2-3 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. ghee

       

          Heat oil in a pan / kadai and fry the bori till light golden in colour. Drain and keep aside. 

          Temper the same oil with panch phoron, bay leaves and dry red chilies. Sauté for a few seconds. 

          Then add the mixed veggies, salt, roasted cumin powder and turmeric powder. Mix everything well and sauté for 2-3 minutes. 

          Now add the bottle gourd leaves along with the twigs, green chilies, fried bori and grated ginger. 

          Give it a mix and cook, covered on a low flame till done. Sprinkle some water if necessary and keep stirring at intervals. 

          Switch off the flame and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve with hot steamed rice or chapattis for a comforting meal.

        Heat oil & fry the bori till light golden in colour. Keep aside. 

Temper the same oil with panch phoron, bay leaves & dry red chilies. Sauté for a few seconds. 

Add the mixed veggies, salt, cumin powder & turmeric powder. Mix well & sauté for 2-3 minutes. 

 Add the bottle gourd leaves along with the twigs, green chilies, fried bori & grated ginger. Give it a mix & cook, covered on a low flame till done. Sprinkle some water if necessary & keep stirring at intervals. 

Switch off the flame & add the ghee. Give it a toss & keep it covered for 2-3 minutes. 

           Serve with hot steamed rice or chapattis for a comforting meal.

Mourola Mach diye Pui Shaker Chorchori

 

             Check out this Bong style recipe that has an unique combination of Mourola Mach (Mola Carplet  - small size fresh river water fish) and Pui Shak (Malabar Spinach). This is my first try and it turned out real amazing and heavenly. 

             If you are a fan of any sort of greens, then this is a must try recipe. The addition of fish just takes this dish to the next level. A drizzle of some mustard oil to the end product is divine. Enjoy it with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare this regional dish.

              Mourala Mach are small fresh river water fish that is generally enjoyed when they are fried crisp, known as bhaja. It is a favorite Bengali fish fry recipe. They can be simple relished as it is or with hot steamed rice and a drizzle of some ghee. It is just heavenly. They are eaten whole along with the bones when they are fried crisp. 

              Pui Shak, on the other hand, has a lot of health benefits in the form of vitamin, calcium, protein, iron and fibre. It is cooked with bori (dried lentil dumplings) for the veg. version and prawns / fish head for the non-veg. version. However, this  combination turns out just amazing.

• 2 bunches of Malabar Spinach
• 100-200 gms. mourala mach, cleaned and rinsed
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili
• 2-3 garlic cloves, chopped 
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. extra mustard oil 

          Marinate the fish with a pinch of salt and turmeric powder and set aside for 5 minutes. 

          Heat 1 tbsp. oil in a pan / wok and stir fry the marinated fish till light golden in colour. Keep aside.

          Heat remaining oil and temper with dry red chili and nigella seeds. Sauté for a few seconds.

          Now add the chopped garlic and green chilies. Stir fry for a minute or till the garlic changes colour.

          Then add the chopped Pui Shak, salt to taste, turmeric powder and roasted cumin powder. Cover and cook till all the moisture has evaporated. 

          Add the fried fish and mix well. Sauté for a minute. Switch off the flame and add the mustard oil.

          Give it a stir and serve with hot steamed rice for a comforting lunch. 

                 Marinate the fish with a pinch of salt & turmeric powder for 5 minutes. 

                     Heat 1 tbsp. oil & sauté the fish till light golden in colour. Keep aside.

                   Heat remaining oil & temper with dry red chili & nigella seeds. 

                          Sauté for a few seconds.

                Add the garlic & green chilies. Sauté till the garlic changes colour.

Add the Pui Shak, salt, turmeric powder & roasted cumin powder. 

Cover & cook till all the moisture has evaporated. 

                             Add the fried fish & mix well. Sauté for a minute. 

                            Switch off the flame and add the mustard oil. Give it a stir.

                                  Serve with hot steamed rice for a comforting lunch. 

Mourola Mach diye Kumro Shaag Er Chorchori (Pumpkin Leaves Curry - Non Veg. Bong style)

 

                   This is a traditional Bengali style curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some Mourola Mach are added to make this simple and delicious recipe. Mourola Mach are small river water fish also called Mola Carplet. This dish is cooked in mustard oil for an authentic touch.

          I added some ghee to the end product to enhance the flavor. For a vegetarian version, substitute the fish with bori / mangodi (dried lentil dumplings), coconut and /  or boiled black chickpeas. This regional dish is best enjoyed with hot steamed rice. However, you may also serve it with chapatti. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups pumpkin leaves & tender twigs washed, drained & chopped
• 3-4 cups of mixed veggies (pumpkin, French beans, cauliflower, eggplant, radish, pointed gourd), chopped lengthwise
• 1 cup mourola maach, cleaned, rinsed & drained
• 3 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 1 tsp. wheat flour mixed with 1/4 cup water to make a slurry
• 1 tsp. ghee

          Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat 1 tbsp. oil in a pan / kadai and sauté them till it changes colour. Drain and keep aside. 

          Heat remaining oil and temper with cumin seeds, bay leaves and dry red chili. Sauté for a few seconds. 

          Then add all the chopped veggies and all the dry spices. Sauté for 4-5 minutes. 

          Now add the chopped greens and grated. ginger. Mix everything well. Cook, covered, on a low flame. Sprinkle some water at intervals and keep stirring.

          When almost done, add the fried fish, slit green chilies and the slurry. Stir fry for a minute more and then add the ghee. 

 

          Give it a toss and keep it covered for 2-3 minutes. Serve with hot steamed rice or chapattis. 

                    Marinate the fish with a pinch of salt & turmeric powder for 5 minutes. 

                       Heat 1 tbsp. oil & sauté them till it changes colour. Drain & keep aside. 

                         Heat remaining oil & temper with cumin seeds, bay leaves and dry

                         red chili. Sauté for a few seconds. 

                          Add the chopped veggies & all the dry spices. Sauté for 4-5 minutes. 

                      Add chopped greens & grated. ginger. Mix well & cook, covered, on a 

                       low flame. Sprinkle some water at intervals & keep stirring.

                                  When almost done, add the fried fish, slit green chilies ....

                                 & the slurry. Sauté for a minute more. 

                          Then add the ghee. Give it a toss & keep it covered for 2-3 minutes.

                                 Serve with hot steamed rice or chapattis.