Bengali Cushine

Mitha or misti Cholar dal, along with begun bhaja (fried eggplant) and luchi or Puri is very common in Bengali Custom.

 

For Cholar Dal:

Cholar dal/Chana Dal/ Bengal gram: 1cup
Bay leaf:2
Cinnamon: 1inch sticks 2-3
Cardamom: 3-4
Cloves:5-6
Dry red chilies: 2-3
Shah jeera/black cumin: 1/2tsp
Grated ginger:1tsp
Turmeric powder:1/2tsp
Cashew nuts:1tbsp
Raisins:1tbsp
Coconut (cut into thin strips): 1tbsp
Salt to taste
Sugar:3tsp
Ghee: 1tsp
Oil

 Method

1.Wash and soak chana dal in water for 30 minutes.

2.Drain water and pressure-cook it with 1-cup water, turmeric powder and 1/2 teaspoon salt in a 3-liter capacity steel pressure cooker for 4-whistles over medium flame. Turn off flame and let it stand for 15-20 minutes to release the pressure inside cooker (Do not open the lid of pressure cooker immediately as it may burn with piping hot steam). After pressure releases, open the lid and keep cooked dal aside.

3.Heat oil and ghee together in a small pan over low flame. Add sliced coconut, raisins and cashew nuts and shallow fry them until coconut slices turn light brown. Drain excess oil and transfer them to a plate.

4.Add cumin seeds, asafoetida, bay leaf, cinnamon, cloves, cardamoms, grated ginger and dry red chilli in the same pan and sauté for 20-30 seconds.

5.Add cooked dal, slit green chilli, fried coconut slices, fried raisins and fried cashew nuts.

6.Mix well and cook for 2-3 minutes over medium flame.

7.Add 1/2 cup water and sugar.

8.Mix properly and cook until medium thick consistency for approx. 5-6 minutes. Stir in between occasionally to prevent sticking. Taste for salt at this stage and add more if required.

9.Turn off flame and transfer prepared dal to serving bowl. Authentic Bengali cholar dal is ready.

For Luchi or Puri

1 cup all-purpose flour
 2 - 4 small pieces (roughly 1/4-inch squares) of butter
 1/4 teaspoon salt
 2 teaspoons water
 1/2 quart sunflower oil or any refined oil (for deep frying)

Method

In a large mixing bowl, put the flour, and put the butter and the salt.

Mix the flour and butter by hand for a minute or so till the butter is incorporated

Add the water a little at a time, kneading the flour till a firm, smooth, pliant dough is obtained.

Let the dough sit for 30 minute.

Make a small round circular roll and little oil and roll it to make it flat on a roti  platter

In a deep fry pan take oil and start deep fry  the small flat type roti .It will Bulge up.

Baingan Bhaja recipe

1 big eggplant (baingan/brinjal), sliced;

1        tsp garam masala;

      1 tbsp coriander powder;pinch of red chilli powder (as per taste);

¼ tsp turmeric powder;

1 tsp amchur/mango powder;

salt as per taste;

rice flour/gram flour(besan);

mustard oil./refined oil

Method

1. Start by washing and slicing the eggplant. For a better flavor, soak the eggplant in water with salt for 10 minutes. Then rinse the eggplant in plenty of water to remove the salt, and pat with paper towels to make sure eggplant is dry.
2. Into a bowl mix all the spices and salt. Cover the eggplant slices with this powder mixture. Keep it aside for 10 minutes.
3. Put some rice or besan/gram flour into a plate and keep aside.
4. Into a frying pan heat mustard oil, on medium flame. Take each eggplant slice and coat it with the flour, on both sides. Then fry the eggplant (baingan) slices on both sides till they turn crisp and golden-brown in color.
5. Once fried, place the fried eggplant slices on kitchen paper towels, to absorb excess oil.