Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
2 cups toor daal/arhar daal; ½ tsp ginger paste; 1 tsp ghee (clarified butter).





Spices:
  • 2 dry red chillies
  • 1 bay leaf
  • ½ tsp whole cumin
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • 1 pinch asafoetida powder
  • Salt to taste
  • Sugar to taste.


Steps:
  1. Wash the daal/lentils thoroughly and keep aside.
  2. Pressure cook the daal/lentils with ½ tsp salt and  ½ tsp turmeric powder. Wait until 4 whistles and let the vapour to be released automatically.
  3. Temper oil in a pan with bay leaf, dry chili and whole cumin.
  4. When the cumin seeds start to splutter, add ginger paste and fry for 1 minute.
  5. Add cumin powder and fry for 1 minute.
  6. Add the boiled daal/lentils to the pan.
  7. Add salt, sugar and asafoetida powder. Bring it to a boil.
  8. Add ghee and turn off the heat.
  9. Serve hot with plain rice.
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