Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
200 gm whole yellow peas/matar daal; 1 big-sized potato (100 gm) cut into small cube pieces;
1 big onion finely chopped; ½  tsp ginger paste; ½  tsp garlic paste; 1 medium-sized tomato finely chopped; 4 green chilies chopped.

Spices:
  • 1 bay leaf
  • 1 inch cinnamon stick
  • ½ tsp whole cumin
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp chili powder
  • ½ tsp kashmiri red chili powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.
  • Sugar to taste.

Steps:
  1. Wash the whole yellow peas/matar daal and soak it in water (normal) overnight (for about 8 hours).
  2. Pressure cook the daal with a pinch of salt and turmeric powder, wait until 3 whistles (on high heat). Release the pressure and transfer it to a bowl. [save the water for later]
  3. Temper the oil with bay leaf, cinnamon stick and whole cumin.
  4. When the cumin seeds starts to splutter, add the chopped onion and fry until it becomes translucent.
  5. Add ginger and garlic paste. Fry for 2 minutes on medium heat.
  6. Add the potato and fry for 5 minutes on medium heat.
  7. Add the tomato and fry until soft.
  8. In the meantime, make a paste of turmeric powder, chili powder, kashmiri red chili powder, cumin powder and coriander powder with some water. Keep aside
  9. Add salt and sugar. Mix well.
  10. Add the masala paste and mix well.
  11. Add a little bit of water which we saved before. Cook it on low flame for about 5 minutes with the lid on.
  12. Open the lid, add the boiled yellow peas along with the remaining saved water. Mix well.
  13. Adjust the taste of salt and sugar.
  14. Cover it again and cook for another 5 minutes on medium heat.
  15. Open the lid, sprinkle garam masala powder and give it the final stir.
  16. Garnish with chopped onion and chopped green chilies.
  17. Serve hot.

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