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Bengal on a platter-4
Yet another platter from Bengal. Yes, this time it is a collection of different dal recipes. “parupu”or “dal” as we call it is an important ingredient in any Indian menu. So, here are some extremely easy, quick and yet exceptionally tasty dal treats.
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Masoor dal with eggs:
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 This is better known as “mahisur parupu” down south. Though it is easily available, it is not very popular in the south Indian kitchen. But believe me, after you’ve tried this recipe things are going to change. The most exciting thing about this particular dal is that it is very versatile and lends itself beautifully to a variety of combinations. |
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Ingredients |
Method
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Masoor dal-1/2 cup.
Turmeric-1 tsp.
Green chilly-1 (slit and deseeded).
Onion-1 (finely chopped).
Tomato-1 (finely chopped).
Ginger, garlic paste-1/2 tsp.
Eggs-2(lightly beaten).
Cumin seeds-1 tsp.
Oil-2tbsp.
Salt- to taste.
Finely chopped coriander leaves for garnishing. |
Boil the dal with green chilly, tomato, ½ the quantity of onions, turmeric powder and ginger, garlic paste. The dal should not be very runny so add water accordingly.
Now heat oil in a wok. Add the cumin seeds. When the seeds begin to splutter add the remaining onions and fry till it turns golden brown. Gradually stir in the beaten eggs. Keep stirring all the time. When the egg has coagulated completely, pour in the boiled dal. Add salt and let it simmer for a while. Garnish with chopped coriander leaves. Serve hot with rice or chapattis. |
| 2.
Narkol dea cholar dal: |
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 The direct translation of this would be Bengal gram dal cooked with coconut. This rather sweet dal preparation is considered a delicacy, when served with luchi or puri as most of us know it.
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| Ingredients: |
Method: |
Bengal gram dal-1/2 cup.
Grated coconut- ¼ cup.
Turmeric powder-1 tsp.
Green chilly-1 (slit and deseeded).
Ginger paste-11/2 tsp.
Cumin seeds-1 tsp.
Bay leaf-1.
Raisins-25 gms.
Salt and sugar to taste.
Oil-2 tbsp. |
Boil the dal with green chilly and turmeric powder. The dal needs to be concentrated so be careful with the amount of water you add. Heat oil in a wok. Add the bay leaf and the cumin seeds. When the seeds begin to splutter, reduce the flame and, add in the ginger paste. Fry till the raw smell of ginger disappears. Add the raisins . Now pour in the dal. Add salt and sugar according to taste. Let it simmer for a while then add in ½ the quantity of grated coconut and mix well. Use the other half to garnish the dal.
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| 3.
Bhoger dal: |
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 The word Bhog refers to something that is cooked as an offering to God. Hence, this particular recipe is one that is commonly followed when cooking Prasad.
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| Ingredients |
Method |
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Moong dal-1 cup.
Turmeric powder-1 tsp.
Green chilly-1 (slit and deseeded).
Cumin seeds-1 tsp.
Bay leaf-1.
Ghee 2 tbsp.
Salt and sugar-to taste. |
Boil the dal with turmeric powder. Heat 1 tbsp of ghee in a wok. Be careful, do not let the ghee smoke. Add the bay leaf and cumin seeds. When the seeds begin to splutter, pour in the dal. Now add salt and sugar according to taste and let it simmer for a while. Remove this from the stove add the remaining ghee. Serve hot. |
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4.Karai
Dal |
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 Karai dal or “ulind parupu” as it is called here is extensively used in the preparation of dosas and idlis. But people here seldom eat it in any other form. In Bengal however, it is considered a delicacy, especially when served with either fried brinjal or “aloo posto” i.e khus khus cooked with potatoes.
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Ingredients
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Method
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Ulind parupu-1/2 cp.
Turmeric powder-1 tsp.
Green chilly-1 (slit and deseeded).
Asiphotida-1/ tsp.
Fennel seeds-1/2 tsp.
Ginger paste-2 tsp.
Oil-2tbsp.
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Boil the dal with turmeric powder and green chilly. Heat oil in a wok. Add the asiphotida and fennel seeds. When the fennel seeds begin to splutter, add the ginger paste and fry well for a minute. Then pour in the dal and let it simmer for a few minutes. |
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Sangita Kanjilal
Published on
7th Sep. 2003
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