Bengali

Kathal Bichir Daal (A Faux Dal recipe with jack fruit seeds)

5:40 PM


Bengal has always been described as the land of abundance. Each and every traveler whoever crossed this lush green land has always described it as the land of bounty and abundance. But the history and destiny of this land changed forever under the British rule especially in the 18th and 19th century when many famines devastated this land. Chiattorer monontor or the famine of 1770 wiped out almost one-third of the population so as the famine of 1943 which estimated to have killed around 3 million Bengalis.

Bengali

Bina Kakimar Muro die Shim bichir Dal

8:04 PM


Do you know how it feels to converse with people you have never met? especially when they share their heart and open up to you like an old friend. It feels like you are entrusted with love, faith and a blessing called friendship. 
And I am very thankful to my journey of blogging that often I have been blessed with such experience. 

A few days back when I posted the shim bichi die shol mach recipe a reader Mita commented with a mention of her mother's Macher muro die shim bichir dal recipe (Hyacinth beans curry with fishhead). The dish sounded so good that I messaged her back requesting for the recipe. Like a seasoned cook and a true foodie, She sent me the detailed recipe with how much the gravy should thicken and what to pair it with. 
According to her, this recipe belongs to Bangladesh, to the districts of Noakhali and Chattagram. 

Bengali

Shim Mulo die Matar Daal (Lentils with Broad beans and Radish)

11:08 PM


It's amazing how smell can bring back much more than long lost memories. Often some scent on the road, fragrance of a specific flower or aroma of a dish makes us relive some old memory, it takes us right back to that moment. The feeling, the sound, the emotions just the way we felt at that very moment. 

Breakfast

Handvo (Gujarati Lentil and rice Savoury cake)

6:51 AM


Remember that movie three idiots where drunken Kareena says to Amir Khan, tum Gujarati logo ka khana itna khatarnak kyon hota hai???? Dhokla, Fafda, handva, thepla...aise lagta hai jaise koi missiles hai ..." (why does the name of Gujarati food sound like dangerous weapons? Dhokla, Fafda, Handva, Thepla...sounds not like food but missiles).
Exactly my thought. I love Gujarati food especially their elaborate platters but the names always bring a smile on my face. while we were growing up we only heard of Dhokla, that quintessential sweet shop staple for breakfast. Yellow spongy squares of steamed gram flour batter soaked with a salty sweet spicy syrup and sprinkled with coconut and not so fiery fried green chillies. Seriously I can survive on this snack with some hot tea. but now with the globe opening up and people being interested in various cuisines more of Gujarati food are coming into limelight and more such names are being familiar. and I don't see anyone complaining. 

Bengali

Sobzi die bhaja muger Dal (Dry Roasted Yellow lentil with Winter veggies)

7:06 AM


Do you make resolutions? I sometimes do, but over the years the unkept promises had made me realise that am not a big on routine person, rather impromptu things suit me best.

 But 2016 was a different year, a very bad, a nightmarish one at that. But I dont want to talk about that here anymore rather lets highlight how that has changed me as a person. Am sure you have heard it thousand times that no one stays for ever...and am also sure that no one would realise it before the truth hits you hard on your face....Am not taking anyone, anything for granted anymore and I vouch to have a more relaxed, mindful life surrounded by loved ones. To spend more active time with the kids at home and to connect more with people who actually matters to me. While wwriting this I feel thankful for all that has been bestowed on me, deserving or not. At a time of so much unrest all over the World even a peaceful life is a gift and I truly want to find and highlight more of that in our daily lives.

Bengali

Narkel die cholar dal and Winter morning breakfast tales

7:36 AM


Maa no matter how busy she was always made it sure that we eat well. Eating well for her not only meant balanced nutritious freshly made food but also food that creates memory. for a mother of three and a handicraft business owner this was not easy. So she had to wake up at the crack of dawn and then by some magic wand when Baba would help us with our studies, she would finish making 3 - fresh curries and something wholesome for our snack box ready by the 8.30. All three of us kids and baba used to leave by 9 and before that we were massaged with oil, bathed, dressed, fed and sent off to catch our school bus. Now that am living the same life I just wonder how she did it without chanting my mantra 'ar parina (can't do anymore)' several times a day.

Bengali

Ghugni (Dried Yellow peas curry)

10:31 AM


Its always difficult to fall back in routine after a break. Its pointless whether the break is a small one or big but it always make getting back to the grind difficult, very very difficult. Last week we went to our in law's place, somewhere in western Midnapore for a couple of days. Though I must admit that I was a little tensed as the son had high fever just the previous day yet I looked forward to the long drive.It was a long deserved break from the usual surrounding and same old same old routine life.

Curry

Tomato Rasam

6:04 AM


My stay in Japan is memorable in many ways. Not only it gave me an insight into living life in a foreign country but also taught the real value of relationship. Near or far ,many times we just forget or to put it more appropriately...the daily rut consumes us so much that we dont think of how special, how blessed we are to belong to a family. but being away makes our heart ache for those familiar touch, caressing voice. for some people its never a home away from home if your family is not around. but then, that is what life is all about. Making adjustments, finding happiness in a distant land makes us stronger. and having good friends makes the task much more easier. They are family when you are away and provides the comfort of home away from home when you seek.

I was blessed to find such friends in Japan. Lets call them S and T. We lived in the same apartment and the fact that all of us had kids of almost same age helped the matter initially. With the onset of heavy cold winter our friendship became more cosier. Every evening we used to meet at one of our apartments to have our cup of tea or coffee. While the boys played, fought, screamed and patched up amongst themselves we used this time to unwind from the daily grind. We shared everything from life to jokes to annoying habits of our husbands and more often than not food. We tried to support each other with whatever way possible. If one was not well the other did the grocery or looked after the kids. 

Bread Paratha etc

Hing er Kochuri ar Dokaner Chola’r Daal (Asafoeida flavoured stuffed Indian fried bread and Bengal gram curry with potatoes)

11:49 AM


crav·ing 
Noun
A powerful desire for something.
Synonyms
longing - desire - lust - thirst - hunger - eagerness

Craving is a simple word but can drive you to nuts if it decides to settle in. Like my 4 and half year old it could be really nagging at times and refuses to give in if you don’t give it enough importance to satiate your taste buds with what it is craving for. Trust me, Its not everyday that you crave things but when you do its better to go that little extra mile to have it.

Bengali

Lebu Pata die Daal (Lentil with lemon leaves)

9:15 PM


There is something about lemon that always reminds me of summer or more precisely the very thought of refreshing, vibrant citrus gives me comfort in scorching, balmy weather. But like most other citrus fruits they actually are a fruit of winter...though they thrive only in the warmer climates and bring joy to us through out the year. 

Bengali

Narkel-er Niramish Ghugni (Yellow peas curry with Coconut)

11:25 AM



Ghugni or ghuguni is a very popular snack in Bengal, Orissa, Assam and Bihar. There are many versions of ghugni but the basic recipe is to cook boiled yellow peas with common Indian spice mix i.e. onion-ginger-tomato. In my initial days of blogging I had shared one healthy recipe of ghugni but what I dint understand then was before doling out the healthier version one needs to share the basic recipe first. I haven’t changed much yet and today what I am sharing again is the pure vegetarian version (sans onion-garlic) of it. The basic version most probably will have to wait for another year or so. In meantime you can go and check the stories I shared THERE.

We Bengalis have a peculiar habit of cooking a pure vegetarian version of all our favourite dishes. In our quest for doing so we even have many vegetarian versions of goat meat, fish and vegetables. Which we first offer to God and enjoy there after. This no onion-garlic ghugni recipe is also meant for the puja days. Which is often served with soft-puffy luchis for breakfast. Yes this is another great combinations after luchi-alu’r charchari that Bengalis die for.

Bengali

Macher Muro Die Bhaja Muger daal (Dry Roasted Yellow Lentil Soup with Fish Head)

9:07 AM


Yellow lentil or Mug dal is like a special occasion dal for Bengalis. For everyday meals mostly red lentil or musoor dal is cooked, either in its plain soupy avatar or with sour mangoes or tomatoes. But on those special days when lunch or dinner needs an extra touch Mug dal is roasted on very slow flame with utmost care not to burn it and then delectable vegetarian and non-vegetarian version of Dals are made with it. Go to any Bengali marriage or party and the meal will start with this dal, begun bhaja (fried eggplant), Gandhoraj Lebu (Lemon) and some curry. Even in special occasion meals at any home this dal starts the show.

But not everyone is Bengali and not everyone can manage fish head with the expertise and élan in which Bengalis handle their ‘Macher Muro’ (fish head). If I understand it correctly then other than Asians (I am saying this as I have seen Chinese and Malaysians eat their fish heads too) no one cooks fish heads as a dish. Following this the obvious question rises…what happens to the fish heads then? If you have an answer please let me know. Anyways for us Bengalis Mache'r Matha or muro or fish heads are very coveted item. A new groom is always welcomed with a huge fish head, and on that occasion less is never more rather its ‘bigger the better’. Even on a baby’s rice ceremony (where the baby is introduced to real food) she is always presented with a fish head as an integral part of his first meal. 

Go to any Bengali household during the lunchtime and you will see fish heads are force fed to childrens. We have always been taught that eating a fish head makes us intelligent and we never doubted that or thought its fishy or made up. My fish loving family is a big believer of this fishy theory and love this thick, creamy dal for lunch. Even my 2 years old cant wait to have is meal and patiently sucking all the juices out of his share of Macher muro.

Even if you don’t eat fish, cook the dish without the muro and it still tastes great.
Read More...

Bengali

Tak Dal or Sour Lentil Soup with Green Mangoes

11:39 AM


Do you associate some memories with food, or exactly in the opposite way does certain food reminds you of some incidents from past? For me, there are some dish that always triggers some memories, some association from distant past. Mostly because then all fruits and vegetables were not available the year around, certain dishes appeared on the dining table only in specific seasons. No matter what or how much I loved sipping this hot out of the kadhai tongue tickling delight, but I could only relish tak-er dal during peak summer. As a result this dal always reminds me of the lazy hot summer vacations from schools.


Those silent scorching afternoons, with no one on the streets and nothing to do outdoors. When even the birds prefer to tuck themselves in the safe cool cocoons of their nests leaving behind a couple or two of pigeons gurgling in the shade of the water tank. The windows remained closed with neatly drawn curtains making the room dark and comfortable and the fan kept on stirring the soothing but humid air with a monotonous hum. In those days when computer games or cable TV were unheard of, we had very few options to entertain ourselves. Apart from waiting to hear for the faint ringing sound of Goplda’s  ‘Mitu’ ice cream cart, coming our way, we only had weekly magazines like Anandamela or Shuktara to spend our afternoons with…or chatting on the stairs, under the cool shades of that huge jackfruit tree. Chomping on freshly picked just ripe guavas smeared with salt and red chilli powder. Those were the good old days of summer, of simple fun and innocent joy without worries.
Lunch always comprised of very light dishes like this Mango Dal (Lentil), Shukto, Posto, very light fish curry and the inevitable mango chutney. Tak er dal in Bengali means a sour tasting dal cooked with green mangoes. The heat and humidity killed our desire to eat but this light soupy dal with its pungent aroma and sour-spicy taste helped to open our appetite. This has to be cooked with mustard oil to bring out the flavour of green mangoes and Panchforon.  This dal holds a unique place in Bengali cuisine as no dal is cooked with anything sour in it. be it the tamarind, tomato or any other acidic ingredients, we sweet loving Bengalis never prefer our dals tangy. Traditionally, this is cooked with mator dal (split peas) with a tempering of mustard seeds and dry red chillies but I prefer the red lentils as it gives the dish a light and soupy consistency. Sipping a bowlful of this tak dal helps me relive those moments of childhood, which is a cherished summer treat for me.
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Curry

Kara Kuzhambu and Tomato Daal: to Tickle sore Tastebuds

4:25 AM


Last month after coming back from Calcutta we all fell sick. First it was the baby who suffered from viral fever and infections for almost a month, then it was hubby and finally me. I spotted the sick feeling in the beginning and swallowed my trusted medicine with green tea, which helped me to recover fast. But the problem with fever and cold is, it leaves you with a loss of appetite…whatever you eat feels like grass in the mouth. The only respite is something sour that tingles the sore taste buds and make you feel like having a full meal. But the weak me with a nagging baby in tow hardly had any time to cook something exquisite. Then I remembered this recipe called Kara Kuzhambu from a very talented Blogger Prema. This recipe has all the ingredients to nurture depressed soul and tasteless tongue. But the most important promise is the ‘maa ke haat ka khana’ or the taste of mother’s recipes. It bowled me over and I went on making this.

Kara kuzhambu means spicy gravy in Tamil and mostly it is cooked with drumsticks and brinjals. But I didn’t have drumsticks at home and on a laidback weekend nothing would make hubby to go out and buy vegetables. So I decided to give it a miss. Finally with the brinjals from my veggie patch and some pearl onions, I was all set to make my spicy tangy Kara Kuzhambu. After half an hour of pressure cooker hissing, mixie churning and tung tang of spatula touching kadhai the meal was ready.  The final outcome is not as drool worthy as Prema’s and I don’t blame her if she finally decides to disown my dish…but trust me that was a fabulous meal. The colour is black as I cooked with my 2 years old tamarind. We loved the sweet-sour-hot gravy with a very appetizing aroma lent by sambar powder. Combined with my trusted tomato dal, roasted papad and salad it brought our taste buds to life and we enjoyed our meal immensely.

Here are the recipes:

Kara Kuzhambu (vegetables in spicy gravy)

Ingredients:
Brinjal: ½ cup; cut in legth wise pieces
Pumpkin: ½ cup; cut in cubes
Potato: 1 medium; cut in cubes
Pearl onion: 8-10; pealed
 Tomato: 1 medium; chopped
Curry leaves: 1 sprig
Oil: 1 tbsp
 
For tempring: Mustard seeds: 1/2 tsp
 Fenugreek seeds: 1/2 tsp
 For Kuzhambu spices:
 Thick tamarid extract: 1/3 cup
 sambar powder: 2 tsp
 coriander powder: 4 tsp
 Turmeric powder: 1/2 tsp
 salt as needed

Method:
In a mixing bowl add all the kuzhambu spices and mix them well using hand, make it smooth without any lump, if it’s very thick add 1/2 cup of water. Mix and keep aside.
Heat the oil in a kadai and temper with mustard and fenugreek seeds. Once it crackles, add curry leaves.

When the beautiful aroma arises add the small onions and sauté for a minute.

Now add all the veggies, salt and tomato. cover and let it cook on low.

Once the veggies are soft and cooked cooked, add the kuzhambu spices. Mix well and again cover to let the veggies seep the taste and aroma.
.
once the raw smell of the spice powders are gone and the gravy becomes thick, transfer it into the serving bowl.

Tomato Daal

Ingredients:
Red lentil: 1/2 cup
Tomatoes: 2 big
Curry leaves: 1 sprig
Onion: ½ medium
Mustard seeds: ½ tsp
Red chilies: 2 pieces
Oil: 1 tsp
Salt
Turmeric

Method:
Wash and Pressure-cook the lentil with water (2 cups) the tomatoes and turmeric for 2 whistles.

Let the pressure dissipate in itself then open the lid. With a spatula mix the tomatoes to the lentil. The consistency would be smooth and soup like. So if needed add more water.

Heat the oil and temper with mustard seeds, torn chilies and curry leaves. Once it splutters add the onion and fry for a minute.

Add the lentil. Add salt and sugar to balance the tartness of the tomatoes.

Bring to boil and serve with rice and curry of your choice.

Events:

To Bookmarked Recipes - Every Tuesday Event - 5 October 2010 - Volume 10. this month hosted at Aipi’s US Masala.

 

MLLA#28 the event started by Susan of The well seasoned cook and this month hosted at Divya’s Sil se.


Tags:
South Indian Spicy curry, chettinad curry, chettinad vegetable, spicy gravy, Indian gravy with sambar powder, Tomato lentil, tangy lentil with tomato. red lentil soup, red lentil cooked with tomato, curry leaves tempering, spicy gravy dish. side dish with rice, Bengali lentil, bangali dal, eggplant curry. Indian spict eggplants gravy, vegetables in tangy spicy gravy.

Bread Paratha etc

Sprouted Mung and Ragi Adai (Savory Mix Lentil Pancake)

9:14 AM


I guess all the bloggers who have posted Adai recipes recently will remember me telling them how much I love this savory Indian pancakes. And they will also remember Commenting that I don’t make it, as Hubby does not like to have something so filling for breakfast. A couple of months ago when everyone was posting Ragi recipes for an event, I got inspired and bought a ½ kg packet of Ragi. I tried to sprout and mix it with our regular salad but honestly dint like the taste very much. So it was lying at one corner of the cupboard till I discovered these at Usha's Veg Inspiration.  She has some real good recipes, which are amazingly tasty and very very healthy. So I decided to give it a try with some more lentils. I wanted to reap the maximum benefit of the grains and planned to sprout them first and then make Adai or Indian lentil pancakes.
Adai is a kind of lentil and rice pancake just like dosa but is thicker and spicier. Apart from the regular rice and urad dal, which goes into the Dosa batter, Adai also requires South Indian staple legume Arhar. The best part of preparing Adai at home is it does not need any fermentation. Just soak the grains, grind and fry with little oil. Besides you don’t have to be a pro to spread batter on a sizzling hot pan like you do for thin Dosas, Adai is comparatively thick and two of the normal size pancake for breakfast will make you go through late afternoon. It’s awfully easy but incredibly delicious with some chutney or podi (powder) at the sides. I prefer to have them for a healthy light lunch with regular coconut chutney.This is the perfect Home alone meal that I can prepare  and enjoy for consecutive 3-4 days.
I was not sure of the exact quantities of lentils that go into the Adai batter and everyone seems to have their own version. So I just decided to follow my way, which included some udad dal to act as the binding agent and chana dal for extra taste.  Also finally called for the pack of Kerala rosematta rice, which was happy to sit and adorn my pantry shelf with her bright brown hue. And then it was time to grind and fry the pancakes. I used a non-stick Tawa and the urad in the batter made it very easy to spread the batter. The sizzling sound and the tempting aroma that wafted out of the pan comforted and tempted me all at the same time. I was amazed to see the crunchiness and the beautiful spotted texture that sprouted ragi lends it. My son who is very fond of South Indian food came again and again to me with an open mouth indicating that he needs some more and he made it clear by pointing at the chutney that he needs the condiment with the pancake as well. God only knows how this little kid can eat the red chilies that went into grinding the chutney but he loved it. Same with Husband. I just asked if he would like to have one as an after office snack to which he reluctantly agreed. But after the first bite he was delighted and enjoyed the taste. Now he wants me to make these for breakfast sometimes. This time my effort has been rewarded so thanks to all of you goodies for inspiring us in making better and healthy choices in life.
Sprouted Ragi and Mung Adai
(Yields 8 medium size pancakes)

Ingredients:
Mung bean (yellow lentil with skin): 1/3 cup
Ragi: 1/3 cup
Urad or black gram lentil: 1/3 cup
Chana dal (Bengal gram lentil): 1/4 cup
Uncooked rice: 1/3 cup
Dry red chilies: 5-6 pieces
Curry leaves: 2-3 sprigs
Ginger: 1" piece
Salt
Oil: 1/2 tsp for each of the pancakes.
Method:
The sprouting process needs a little bit of preparation if you want to make your own sprouts at home.
For this thoroughly wash the ragi and mung beans and then soak them overnight. Next day drain the water and again rinse under running water. Now wrap the grains in a muslin or thin fabric and keep on the kitchen counter. Every 6-8 hours rinse to keep them moist. After 24-36 hours the sprouts would be ready for grinding. For detailed home sprouting procedure please check THIS.
The rice and other lentils also need 2 hours of soaking so plan the process accordingly. I generally let the sprouts grow for 36 hours and then just 2 hours before the mealtime soak all other lentils and rice.
After all the grains are soft grind them in batches with all other ingredients except salt and oil. Don’t make a very smooth paste. Let it be a little coarse to have texture and crispiness.
Once the lentil-rice mixture is ready, mix in salt and give it a good stir.
Heat a pan and spread a little oil. I used a non-stick pan and just added a few drops oil in the beginning. Use a cut eggplant or onion piece to spread the oil uniformly on the pan. Alternatively a cooking spray would be great option.
Once the pan is sizzling hot place one big ladleful of batter in the center and swirl in a circular motion to spread the batter from center to the side. If the pan is not covered use more batter as required. Sprinkle drops of oil on the edges and the top of the pancake. Using a wooden spatula spread the oil uniformly.
Once the bottom side is roasted with a golden brown colour flip and roast the other side too.
Serve hot with any accompaniment of your choice.


A dish of healthy Adai, Coconut chutney and Coffee, my home alone Lunch.
A Homemaker's Notes:
Traditionally asafetida is also added while grinding the batter. I dint use as I had mine with some coconut chutney with little bit asafetida. 
other accompaniments could be tomato chutney, green chutney with mint and coriander, peanut chutney or gunpowder.
This recipe is very accommodative so just go ahead and use any mix of lentils. You can see This Adai from Saffron hut, which is made with 16-bean soup packet.

A version of Adai, which is only made with Mung beans, is called Pesarattu and is a popular breakfast item in Andhra Pradesh.


Always freeze the excess batter in a covered container. I store mine in a bowl wrapped in cling film. this stays good for a week.

Events:
to MLLA#25 started by Susan and at Siri's Corner this time.

To Lets sprout a new event started by Priya.

Tried and Tasted hosted this month at Taste space, originally created by . This month featuring our lovely Usha from Veg Inspiration. 

Tags:
South Indian breakfast, south indian cuisine, Indian savory pancake, rice lentil pancake, fried lentil pancake, south Indian pancake, light meal, Healthy lunch, cooking for yourself, healthy diet, mung bean, yellow lentil, urad dal, pesarattu, Andhra breakfast, Indian fried breakfast, crispy fried pancake, lentil dosa, ragi dosa, sprout dosa, rice and lentil dosa, sprouted ragi pancake, finger millet pancake, grain in meals, sprout lunch, ginger pancake, curry leaves, curry patta, easy savory meal, easy meal, easy healthy pancake, crunchy lentil dosa, crunchy adai, crunchy pancake.

Bengali

Spicy Zucchini n vegetable Dal/ Roasted Yellow Lentil with Spices, Zucchini and Other Vegetables

5:57 AM


Ever since I saw this dal at Sangeeta’s blog I knew I have to try it. Though its not new for me, as in winter it’s a staple in most Bengali homes to have dals with veggies like carrots, cauliflowers, beans, peas and tomatoes. My Maa also makes an awesome lauki dal (bottle gourd) with coconut and a little hint of ghee. But this bright summery yellow colour of sangeeta’s dal with those velvety pieces of zucchinis tempted me enough to go to the market and bring home another couple of my new friends. In Bengal Yellow lentil or Mung Dal is never cooked raw, it is first dry roasted till aromatic then washed and cooked in various ways. This dry roasting gives it a nice nutty aroma, which I always love. As a kid veggie dal was something my maa used to serve before we left for school. She used to make it in numerous ways. Sometimes with raw papaya or with bottle gourd or bitter gourd or with a medley of vegetables. Maa almost always added some freshly scraped coconut and bhaja masla to it. I still can remember the smell of those morsels with veggie dal, rice, omlette and tomato chutney that Maa or Baba used to feed us before leaving for school. So guided by that nostalgia, I wanted to make something that would be little spicy and would be laden with the goodness of vegetables. My plan was to wrap up my lunch with rice and this dal or mostly with some tomato pickle at the sides. So I searched again in the blogosphere and stumbled upon Souganya’s vegetable dal with roasted spices. That was exactly what I was looking for. So with these two healthy lentil dishes as my inspiration, I created my own and here is what I made.

Spicy zucchini and vegetable Dal

Ingredients:
Yellow lentil (Mung Dal): 1 cup
Zuchini and other vegetables: chopped 4 cups (I used carrots, beans, zucchini, cauliflower, peas bottle gourd,and potato)
Grated Ginger: 1” piece
Turmeric
Salt

For tempering:
Cumin seeds: ½ tsp
And dry red chillies: 1 piece

Spice mix:
Urad dal: 1tsp
Bengal gram lentil: 1 tsp
Cumin: 1 tsp
Coriander: 1 tsp
Red chillies: 3
Black pepper: ½ tsp
Grated Coconut : 4 tbsp

Oil: 2 tsp

Method:
Heat a pressure cooker and roast the tallow lentil till a fried aroma comes. This should be done by continuously stirring, as yellow lentil is very prone to burning. Wash the dal and pressure-cook with 3 cups of water on medium for one whistle. Switch off the heat and dissipate the steam either by holding a spatula under the pressure or by holding the cooker under cold running water. Remove the lid.

Now add the washed veggies, grated ginger, turmeric and salt. Cook for 7-8 mintes or till the veggies are cooked and soft. Keep aside.

While the veggies are being cooked heat 1 tsp oil and roast the spices under spice mix except coconut. Roast for 2-3 minutes or the spices change colour. Add the coconut and roast for another minte. Grind to a coarse powder.

Now heat the remaining oil and add the tempering spices. Once they start to splutter pour the lentil mixture. Give a quick stir.

Adjust seasoning and bring to a boil. Before taking off from heat mix in all the ground spices. Mix well and serve with rice or Luchi (puri).

Sending this to MLLA:24 a monthly legume recipe event started by Susan and this time hosted by Diana of Spain in Iowa.                                        Vegetable Marathon: carrots an event started by Silpa and this time hosted by PJ at Seduce your taste buds.












Tags:
Bengali dal. Lentil, Lentil with vegetables, carrot dal, zucchini lentil, veggies lentil, coconut, coconut with vegetables, coconut in lentil, coconut with roasted spices, roasted spices, bhaja masala, bengali spices, bottle gourd, pumpkin, yellow lentil, yrad dal, mung dal. moong daal, mug dal, dal chawal, lentil with rice, freshly ground spice mix, cumin, red chillies, Indian Dal, Indian Lentil.cauliflower.

Bengali

Ghanto/ Lentil with Veggies and Leafy Greens

1:07 PM


If you follow Bengali cooking recipes then you must agree that Bengali cooking terms and methods are a bit quite confusing. We make mixed vegetables in numerous ways and give every type a new name like ghanto, charchari, chyanchra, bati tarkari, labra etc. sometimes even a true Bengali who has grown up solely on the regional cuisine cannot tell the difference at all. And if that numerous ways are not enough we again have made variations in this categories too like pui shaker ghanto (Malabar spinach curry) is a dish where the gravy coats the veggies but in Bandhakopi’r ghanto (dry cabbage dish) is a dry dish. Confused? Then let me warn you am going to confuse you more with today’s recipe. :-)

Ghanto in Bengali means a mixture where the ingredients are mixed with each other, sometimes beyond recognition. And this dish is a perfect example of the literal meaning… which is meant to be cooked in a way where all the vegetables are soft and mushy and entirely mixed with each other and this is known as ‘Ghanto’, which might be unknown to many Bengalis. We mostly are familiar with ghantos where one main vegetable rules the dish like mulo’r Ghanto (dry Raddish dish with potatoes), Lau Ghanto (bottlegourd dish) etc but only ‘GHANTO’? well that’s quite unheard, right? So let me explain, this is a lentil based vegetable dish where leafy greens and veggies are added, sometimes with a handful of prawns.  This is a daily dish in the coastal villagers of West Bengal where I have my roots. It is a common sight in rural Bengal where village women collect varities of leafy greens from the sides of ponds or from fields on their way back after the bath in pond. Sometime its kolmi shaak (water spinach), bothua shaak (lamb’s quarters), gima shaak (Hydroctyle rotundifolia) or the hingche shaak (Enhydra fluctuans) this provides for the veggie dish. For the non veg the man of the house use a standing net, knitted of nylon thread on a triangular cane base. They place it overnight at the narrow openings of the canals or ponds to get small prawns, fishes and crabs in the morning.  And trust me with these meager ingredients they prepare amazing meals. Whenever am there I always make it a point to go to our neighbors to share their meals. Now back to my recipe. Though this is meant to be cooked with Malabar greens but as told, the poor villagers make it with the varieties of greens. With that they throw in whatever veggies they have like ripe parwal or cluster beans, baby potatoes or colocasia roots. Being the fish lover Bengalis are Sometimes they combine it with a handful of small prawns from their net.
Malabar Spinach form my garden

My Sejo jethi (Aunt from paternal side) makes it finger licking good. She passed the recipe to Maa and from her I got…carrying on the good work!!! huh. This is the most versatile dish I ever cook…you can add any vegetable that you cannot use in regular cooking like ripe parwal, hard eggplant, over ripe pumpkin etc but one veggie that you have to use is the colocasia roots as that gives it a thick texture. I personally prefer to cook it with Malabar spinach, pumpkin, colocasia roots, potatoes and any ripe vegetable from the fridge. The Malabar spinach in this dish are from my winter garden which means this recipe was stored in the draft before I went for my lo…ng break. 

Before you get into the recipe here are some pictures from the village I talked about so much.




And here is some picture of fishing in a pond (this is not the net I talked about) with hand net
Getting Ready

Throwing as far as possible

Carefully pulling it together

Coming back to the shore

The Catch
Now the recipe
Ghanto

Ingredients:
Yellow lentil (mung dal): 11/2 cup
Malabar Spinach: 11/2 cups; roughly chopped
Pumpkin: 1/3 cup; cubed
Potato: one small; cubed
Colocasia roots: 4-5; peeled and cubed
Beans: 4-5; cut in 1” pieces
Ridge gourd: 5-6 cubed pieces
Prawns: handful (optional)
Onion: 1 small; chopped
Grated ginger: 1” piece
Dry red chilli: 4-5
Panchforon: ¾ tsp
Oil: 1 tbsp
Salt
Turmeric
Sugar: ½ tsp

Method:
Put the yellow lentil in a heavy bottom pan or kadhai and dry roast on low till a nice roasted aroma comes. During this process keep on stirring as it might burn at the bottom. The roasted lentil would be golden in colour without any black grain.

Wash this and boil with fresh water (4 cups) with turmeric and grated ginger.
When the lentil is half cooked (approx. 10 minutes) add the vegetables and salt. 

Once the veggies are cooked and the lentil is soft take off from heat and keep aside. It should have a moderately thick consistency, not runny. So please adjust the water accordingly.

Now heat the oil in a bigger pan and add panchforon, dry red chillies and onion one by one. When the onions are lightly coloured add the prawns and fry for a minute.

Add the lentil mixture and combine everything together. Check the seasoning.


Boil for 5 minutes and serve with hot steamed rice.


We had a great meal with this, okra fry and Fish Curry.


i am sending this Ghanto to few events

MLLA 23, this time hosted by the Inventor herself, our inspiration Susan of The well seasoned cook.


Cooking with seeds; Cumin. A lovely event started by Priya and this month hosted at Sara's corner.

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