“Lentils are friendly—the Miss Congeniality of the bean world.”
What’s the staple food in West Bengal? Any guesses? If you answered fish, you’re suffering from a common misconception (another link). Fish is the most loved dish. But Bhaat (i.e. steamed rice, boiled rice or ubla chawal) is something that Bongs drool over. The Bengal region includes the largest delta (Ganga Brahmaputra delta) in the world and the loamy soil of this delta has favored the cultivation on rice. So, boiled rice has become the staple food, and the main source of carbohydrate among the people of this region. Useful Tip: Don’t ask a Bengali “did you have lunch?” Ask “Bhaat kheycho?”(“Did you have rice?”). The Bong guy will suddenly feel connected to you. Bangalir Bhaat ghum is proverbial – a Bengali usually dozes off post lunch, location notwithstanding.
Rice is usually accompanied with some lentils and any kind of fry, potato, aubergine (brinjal, baingan, baigan), or any other vegetable. A platter of bhaat, dal and bhaaja (rice, lentils and fries) is one of the leanest, and thus, cheapest meal.
Lentil is prepared in several ways. The most preferred one is masur dal (also, musur dal, masoor dal, musuri dal, red lentil). Predictably, the spices used vary with the style of cooking musuri dal. My last two posts were on desserts (give links), thought of writing a simple and lean platter for today’s post. As they say in Bangalore, Enjoy Madi!
Cooking time: 20 + 10min
Preparation time: 5+5min
Red Lentil (Masur dal): ½ cup
Wild celery (Radhuni): ½ teaspoon
Mustard oil (Sarser tel): 1 tablespoon
Water (Jal): 1 ½ cup
Turmeric powder (Halud guro): ½ teaspoon
Salt to taste
Pointed gourd (Patol/Potol): 4-6
Turmeric powder (Halud guro): 1 teaspoon
Sunflower oil (Sada tel) for frying
Salt to taste
- Wash the lentil well, put it in a deep boiling pan along with water and half teaspoon of salt and cook for about 10-15 min or till the lentil is fully cooked, add water if necessary
- Heat the oil in a wok and add the wild celery to it
- As the celery starts popping pour in the cooked lentil and add turmeric powder, stir to mix well
- Simmer for about 2-3mins and take out of flame
- Peel off the pointed gourd and make two inch long slits on both ends, alternatively you can also cut the pointed gourd longitudinally into two halves
- Mix the gourd turmeric powder and salt to it
- Heat oil in a frying pan and fry the pointed gourd till soft in low flame
- Serve hot with warm rice and daal
Hot Tips – While cooking the dal, you can also do it in a pressure cooker, allow two whistles before you take it out of flame.