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.
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