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Bengali Recipe
Pulses/Dal
Pulses are an important part of a regular Indian meal. The soupy preparation made from legumes is not only nutritious but is delicious and a wonderful accompaniment
with rice and chapaties.
 
Aurhor Dal (Toor Dal) with vegetables.
Ingredients:
Aurhor dal- 250 gms.Vegetables such as cauliflower, radish, flat beans, drum sticks, marrow, parwal, potatoes cut in 1 inch cubes or length wise- 2 cups.A small bunch of coriander leaves.6-8 cups of water, Turmeric paste- 1 tsp, Chilli paste-1/4 tsp.Cummin paste-2 tbls, Coriander paste-1 tbls, Ginger
paste-1 tbls.Slit chillies- 6-8, Sugar-1/2 tbls,Ghee-1 tbls,Panch Phoron-1/2 tsp.Salt to taste

Steps:
Wash dal and add to the boiling water in the pan. When dal comes to boil add vegetables such as potatoes and radish, which take longer to cook. Add turmeric and chilli paste. Mix well and simmer over medium heat. Add vegetables to dal according to their cooking time. Finally add the coriander, cumin and ginger pastes, slit green chillies, salt and sugar. Mix thoroughly and simmer another 10 mins. or till dal and vegetables are cooked. In a pan heat ghee and add panch phoron. When this stops spluttering, pour into dal. Stir, bring to boil and remove from fire.
Dal Makhani
Ingredients:
Rajma-50 gms, Black urad dal-20gms, Chana dal- 30gms,
Chopped onion-100gms, Chopped garlic-10gms,
Tomato puree-100gms
Red chilli powder-1/2tsp -Turmeric powder-1/2tsp
Methi powder-1/2tsp, Butter-100gms Oil

Dal Makhani
Steps:
Soak 50gms of rajma overnight. Heat oil in a pan. Add to it 100gms. of chopped onion and 10gms of chopped garlic. Saute for a while. Pour in 100 gms of tomato puree and cook for sometime. Add the rajma, 20gms of black urad dal, 30 gms of chana dal, 1/2 a teaspoon each of red chilli powder and turmeric powder. Mix in well. Add 2 cups of water and allow mixture to simmer over slow fire for an hour. While it is cooking, take 100gms of butter and add it gradually to the mixture in dollops, stirring all the time, until the entire amount is absorbed by the dal. Add salt to taste. When done, sprinkle half a teaspoon of methi powder on top and remove from pan. Serve hot.
 
 
 
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