Hot combo that is served in an authentic Bengali lunch thali.

Bengali recipe  Kalai er dal  (Urad dal)and  Aloo  posto ( Potatoes cooked with Poppy seeds) is one of the famous, 

 Yield 3-4 servings

1.  For Kalai  er dal: Split white urad dal flavoured with ginger & fennel .

 INGREDIENTS

    Split white urad dal - 1/2 cup

    Green Chillies -2-3 nos

    Hing/Asafetida - 1/4 tsp

    Water - 2 cups for cooking the dal & 1/2 cup later

    Salt- as needed

    Turmeric powder - 2 pinches (optional)

To grind to a paste

     Ada-Mouri bata ( a wet paste of Ginger and Fennel Seeds)

    Mouri/Fennel Seeds - 1 tbsp

    Ginger - 1 inch piece

  METHOD

    In a pressure cooker base, take the dal and dry roast it till it turns golden brown lightly with a nice smell. Roasting is to avoid the sliminess of the dal while eating. But this step is completely optional. Add enough water, turmeric powder, hing and pressure cook till dal turns mushy.

   

 After the pressure is released, remove the lid of the cooker and mash the dal well with a whisk or ladle. Keep aside.

     

In a kadai, heat oil and sauté the green chilies and the ground paste. Sauté till u get a nice smell.

 

Add the cooked dal, salt and some water. Allow it to boil well for 5-7 minutes. check the consistency. Make it thick or slightly thin as per ur wish.

Serve hot with rice topped with a drop of ghee ..

 

2. Bengali style aloo posto - side dish for kalai dal

    Potato – 2 Big potatoes

    Poppy seeds-(Posto) - 3 tbsp

    Salt & water - as needed

    Cooking oil - 1tbsp

    Jeera/Cumin seeds - 1/2 tsp

    Green chillies - 3 nos

METHOD

   Soak poppy seeds in enough water. Wash and chop the potatoes into cubes . 

Grind the poppy seeds after 10-15 minutes to a smooth paste adding little water. Grind for long time to get a smooth paste. 

Heat oil in a kadai and splutter jeera & sauté slitted green chilies. Add the potato cubes and sauté till golden brown.  Add salt.

Add the ground poppy seeds paste.  Mix well and add some water.  Cover & cook till potatoes are well cooked.  All the water will be absorbed and the mixture will be semi dry.

Remove and serve with dal rice.

A CLASSIC NORTH INDIAN PUNJABI RECIPE ..ITS SIMPLE, FUSS FREE AND EASY.

Matar Paneer Recipe:

Paneer- 250 gm – 300 gm

1.. Take ingredients for making the masala paste in a wet grinder :

1.      ½ cup chopped onions,

2.      ¾ cup chopped tomatoes,

3.      ½ inch ginger, (2-3) garlic,

4.      (1-2) green chilies, (10-12) chopped cashews,

5.      2 tbsp coriander leaves,

6.      (4-5) black pepper,

7.      ½ inch cinnamon,

8.      1 tsp coriander seeds & (2-3) cloves

2. Grind all the ingredients to a smooth paste. no need to add water while grinding.  There should be no small bits and pieces of cashews in the paste. Keep the ground paste aside.

3.   Heat 2 to 2.5 tbsp oil or ghee.  Add ½ tsp cumin seeds.

4. Add the ground masala paste.  Stir, take care while sauteing as the paste splutters. if there is too much spluttering, then cover partly with a lid till the spluttering stops.

5. Sauté for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

6. Add all the dry spice powders – ¼ tsp turmeric powder, (¼ to ½) tsp red chili powder and (¼ to ½) tsp garam masala powder. Stir.

7.  Add 1 cup rinsed peas or matar.  Stir well.

8. Then add (1 cup to 1.25 cups) water and salt.  Stir again.

9. Pressure cook till the matar/peas are cooked. 

10. When the pressure drops on its own, open the lid of the pressure cooker. if the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. if the gravy appears thick, then add some water and simmer. for a slight sweet taste, you can also add up to ½ tsp of sugar. add the paneer cubes (250 to 300 gms). 

Simmer on a low flame for 1 to 2 minutes or till the paneer cubes are cooked. Avoid over cooking as then the paneer would become dense and rubbery.

11. Garnish with chopped coriander leaves

Serve matar paneer with parathas ,naan or with steamed rice