Carrot Dal
Bengali dal preparations are usually without onions or garlic. They are simmered in a simple tempering of spices. It does not look fancy but it can beat any good looking dal face down in the taste arena. It is generally an amalgamation of legumes and vegetables and you bet it cannot get any healthier than this. In short this is a meal in itself.
However in Bengali cuisine a dal is just part of an elaborate meal that starts with sheddo or boiled veggies and ends in chatni or chutney. Meal time is a rhapsody of food with all elements or tatva of food being catered to.
Ingredients
1 cup moong dal, dhuli
1 tsp turmeric powder
Salt to taste
A pinch of sugar
1 tbsp ghee
1 tsp ginger paste (has to be fresh)
1 tsp cumin seeds
3 carrots, peeled and cut into roundels
Heat a pan and dry roast the dal till it becomes brownish. Be careful not to burn it. Switch off the flame and add 2 cups of water and let the dal sit for 10 minutes. Pressure cook the dal along with salt and turmeric. Switch off the flame after 3 whistles.
Heat a pan and add the ghee. Add the cumin seeds. Once they start crackling add the ginger paste. Fry for a few seconds then add the carrots. Saute for a minute or two. Add the carrots along with the cumin seeds to the dal in the cooker. Add a pinch of sugar and check the salt. Close the lid and give one more whistle. Your dal is ready.
Bengali dal preparations are usually without onions or garlic. They are simmered in a simple tempering of spices. It does not look fancy but it can beat any good looking dal face down in the taste arena. It is generally an amalgamation of legumes and vegetables and you bet it cannot get any healthier than this. In short this is a meal in itself.
However in Bengali cuisine a dal is just part of an elaborate meal that starts with sheddo or boiled veggies and ends in chatni or chutney. Meal time is a rhapsody of food with all elements or tatva of food being catered to.
Ingredients
1 cup moong dal, dhuli
1 tsp turmeric powder
Salt to taste
A pinch of sugar
1 tbsp ghee
1 tsp ginger paste (has to be fresh)
1 tsp cumin seeds
3 carrots, peeled and cut into roundels
Heat a pan and dry roast the dal till it becomes brownish. Be careful not to burn it. Switch off the flame and add 2 cups of water and let the dal sit for 10 minutes. Pressure cook the dal along with salt and turmeric. Switch off the flame after 3 whistles.
Heat a pan and add the ghee. Add the cumin seeds. Once they start crackling add the ginger paste. Fry for a few seconds then add the carrots. Saute for a minute or two. Add the carrots along with the cumin seeds to the dal in the cooker. Add a pinch of sugar and check the salt. Close the lid and give one more whistle. Your dal is ready.
No comments:
Post a Comment