Biuli Daler Borar Jhol (Urad Dal Pakoras in Gravy - Bong style)

 

           This is a traditional Bengali recipe where pakoras / fritters are made of soaked & ground urad dal and then made into a gravy. Typically, split urad dal is used. But I made use of urad dal with skin for additional fibre. The pakoras can also be prepared  of chana or masoor dal. This is a great comfort food and comes in handy when you run out of any veggies. 

          Besides eggplants, potatoes, ridge gourd, pointed gourd or bottle gourd can also be added to the gravy. This simple delicacy is usually relished with hot steamed rice. However, it can also be had with chapattis. So check out the step by step pictorial recipe to prepare this regional dish. 

Pakora-

• 1/4 cup urad dal (black gram lentil with skin)
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• pinch of baking soda
• oil to shallow / deep fry 

Gravy - 

• 2 tbsp. mustard oil
• 1 long eggplant, cut into 2" pieces
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 small onion
• 1 tomato
• 1" ginger
• 2-3 garlic cloves
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 2 green chilies
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak the lentils for an hour. Wash, rinse and grind, using very little water into a smooth paste. 

          Blend together onion, ginger, garlic and tomato into a smooth paste and set aside.

          In a bowl, mix together all the ingredients listed under pakora (except oil) into a thick batter. 

          For the Pakoras - Heat oil in a pan and drop in small balls into the hot oil. Fry till light golden in color. Drain and keep aside. 

          For the gravy - Heat oil in a pan and sauté the eggplants with a pinch of salt and turmeric powder till they turn slightly brown. Keep aside.

          Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add the onion paste, turmeric powder, coriander powder, cumin powder, red chili powder and salt to taste. Sauté till the oil separates.

          Add 2 cups water and bring it to a boil. Then add in the fried pakoras, fried eggplants and green chilies. 

          Cover and simmer on a low to medium flame for 4-5 minutes. (Let there be enough gravy as eventually the fritters will soak in most of it).

          When done, add the garam masala, ghee and coriander leaves. Give it a stir and serve with steamed rice or any flat Indian bread.

                      Soak the lentils for an hour. 

       Wash, rinse & grind, using very little water into a smooth paste. 

In a bowl, mix all the ingredients listed under pakora (except oil) into a thick batter. 

                   Heat oil & drop in small balls into the hot oil. 

                    Fry till light golden in color. Drain & keep aside. 

Heat oil in a pan & sauté the eggplants with a pinch of salt & turmeric powder till they turn slightly brown. Set aside. 

Temper the same oil with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds.

Add the onion paste, turmeric powder, coriander powder, cumin powder, red chili powder & salt to taste. Sauté till the oil separates.

                    Add 2 cups water & bring it to a boil. 

Add in the fried pakoras, fried eggplants & green chilies. Cover & simmer on a low to medium flame for 4-5 minutes. (Let there be enough gravy as eventually the fritters will soak in most of it).

When done, add the garam masala, ghee & coriander leaves. Give it a stir.

                       Serve with steamed rice or any flat Indian bread.

Dal Makhni (Punjabi style Lentil Curry)

 

          This is an absolutely guilt free healthy version of the most popular Punjabi cuisine - Dal Makhni. The one you get in restaurants are loaded with ghee, butter and cream. But my version has none of these. Instead I have used olive oil, beaten yoghurt and very little butter. Believe me it turned out very yummy and there was no change in the taste and flavor.

          So folks, indulge in this yummy and nutritious dal with naan, tandoori roti or plain phulka. You may also enjoy with steamed rice, jeera rice or plain biryani. This method is well worth the try for all those who are missing out on this delectable cuisine. So check out the step by step pictorial recipe to prepare this amazing mixed lentil recipe.

• 1/2 cup whole urad dal (Black lentils)
• 1/4 cup kidney beans (Rajma)
• 2 tbsp. olive oil
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• 1 tbsp. Kashmiri red chili powder
• 1 cup tomato puree
• 1/4 cup tomato paste
• 1 tsp. salt or to taste
• 1/3 cup beaten yoghurt
• 1/2 tsp. kasuri methi, crushed
• 2 tsp. butter
• 1 tbsp. coriander leaves, chopped

          Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher and set aside.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

          Add the ginger-garlic paste and red chili powder mixed with some water. Sauté till the oil separates. 

          Now add the tomato puree and tomato paste. Sauté till the gravy leaves the sides of the pan. 

          Then add the mashed dal and salt. Mix well and simmer on a low flame, stirring at intervals, till it becomes slightly thick.

          Add 3/4 cup water and continue to simmer till you get the desired consistency.

          Now 1 tsp. butter, yoghurt (reserve some for garnishing) and kasuri methi. Give it a stir and simmer for 1-2 minutes.

          Garnish with remaining butter, beaten yoghurt and coriander leaves. 

          Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher & set aside.

  Heat oil in a pan & temper with cumin seeds. Sauté for a few seconds. 

Add the ginger-garlic paste & red chili powder mixed with some water. Sauté till the oil separates. 

Add the tomato puree & tomato paste. Sauté till the gravy leaves the sides of the pan. 

Then add the mashed dal & salt. Mix well & simmer on a low flame, stirring at intervals, till it becomes slightly thick.

 Add 3/4 cup water & continue to simmer till you get the desired consistency.

Add 1 tsp. butter, yoghurt & kasuri methi. Give it a stir & simmer for 1-2 minutes.

            Garnish with remaining butter, beaten yoghurt & coriander leaves. 

Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Biulir Dal (Kolai Dal / Urad Dal / Split Black Gram - Bong Style)

 

          A very popular Dal recipe among the Bengalis is this very special Biulir Dal, which is nothing but our very own split black gram lentil. It is a great comfort food and if paired with some aloo bhaja (fried potatoes) and a dash of lime, is simply out of this world. So check out the step by step guide pictorial recipe to prepare it.

          In this recipe, I first dry roasted the lentil to bring out the nutty flavour and to remove the slimy texture. This is my version where I boiled it along with some ginger, green chilies, turmeric powder and mustard oil. I then gave a tempering of panch phoron and finishing it off with some roasted cumin powder, ghee and coriander leaves. 

• 1/2 cup urad dal (split black gram)
• 1" ginger, grated
• 2-3 green chilies, slit
• 1/2 tsp. turmeric powder
• 2-3 tbsp. mustard oil
• 1 dry red chili
• 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
• 1/4 tsp. asafoetida 
• 1 onion, chopped
• salt to taste
• 1 tsp. ghee (clarified butter)
• 1/2 tsp. roasted cumin powder
• 1 tbsp. coriander leaves

          Dry roast the moong dal till light brown. Soak it for 30 minutes. Wash and rinse well. 

         Boil the dal with ginger, turmeric powder, green chilies. 1 tsp. oil and 1 & 1/2 cups water for 4-5 whistles. Give it a whisk.

          Heat remaining oil in a pan and temper with dry red chili and panch phoron. 

          After it stops spluttering, add asafoetida and onion. Sauté till light brown in colour.

          Add the boiled dal and salt. Simmer on a low flame for 2-3 minutes. 

          When done, add chopped coriander leaves, roasted cumin powder and ghee.

          Serve with steamed rice or chapatti for a wholesome comfort meal. 

Dry roast the moong dal till light brown. 

                                    Soak the dal for 30 minutes. 

Boil the dal with ginger, turmeric powder, green chilies, 1 tsp. oil & 1 & 1/2 

cups water for 4-5 whistles.

                                   The boiled dal.

                          Give it a whisk.

        Heat remaining oil & temper with dry red chili & panch phoron. 

After it stops spluttering, add asafoetida & onion. Sauté till light brown.

        Add the boiled dal & salt. Simmer on a low flame for 2-3 minutes. 

    When done, add chopped coriander leaves, roasted cumin powder

                           and ghee.

Serve with steamed rice or chapatti for a wholesome comfort meal. 

Proso Millet Set Dosa

 

              Millets in general are very popular these days. So start your day with some yummy Proso Millet Set Dosa, accompanied with coconut chutney and sambar. 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 amazing and wholesome millet dosa and introduce something new to your family and dear ones.

 

                You can either ferment the batter or make it instantly. Both ways they come out really well. However, for the instant version, just add a tsp. of eno fruit salt to make them fluffy and soft. Add water accordingly to the batter for the right consistency. 

                Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. So check out the step by step pictorial recipe to prepare these amazing and healthy set dosas.

• 1 cup Proso Millet
• 1/4 cup urad dal (split black gram lentil)
• 1/3 cup poha (beaten rice) I have used brown poha here
• 1/2 tsp. fenugreek seeds
• oil as needed

         Wash the millet, dal and fenugreek seeds well and then soak them in sufficient water overnight. Wash the poha well and soak for 15-20 minutes.

         Grind all the soaked ingredients into a smooth paste. The batter should be of pouring consistency. 

          Ferment for 6 hours. By now the batter would have raised. Add salt to taste to the fermented batter and mix well.

          To make the dosa, heat a tawa / griddle. Smear some oil and pour a ladle full of the batter in the centre. Do not spread it as you need small and thick dosa. 

          Drizzle some oil around the edges. Cover and cook on a low flame till you notice nice porous texture on the surface. Your super soft and fluffy set dosa is ready.

          Transfer to a serving plate. Make similar dosas with the remaining batter. Serve them hot with sambar and coconut chutney.

                                 Soak the millets, dal & fenugreek seeds in water overnight. 

                                Wash the poha well & then soak for 15-20 minutes.

                                Grind all the soaked ingredients into a smooth paste. 

                                Ferment for 6 hours. Add salt to taste & mix well.

                      Heat a tawa & smear some oil. Pour a ladle full of the batter. Do 

                             not spread it. Drizzle some oil around the edges. Cover & cook 

                             on a low flame till you notice porous texture on the surface. 

                                Serve them hot with sambar and coconut chutney.