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| Pulses/Dal |
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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
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| with rice and chapaties. |
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| Musur Dal |
Ingredients:
-Musur dal- 250 gms.
-Water- 3 cups or more
-Turmeric paste- 1 ts.
-a pinch of chilli paste.
-Green
chillies-4-6 (optional)
-Ghee- 1 ts.
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-Dry red chillies- 3-4, -Panch phoron- 1/4 ts.,
-Salt to taste.
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Steps:
Wash the dal. Boil 4 cups of water in a pan. As soon the water boils add dal and stir. Then add the turmeric and chilli paste and the green chillies, if desired.
Continue cooking until dal is soft but there is still plenty of gravy. Heat ghee in a separate karai,and fry the panch phoron and red chillies until spluttering stops.
Pour over dal and mix well. Add salt to taste, stir well and then remove from fire. |
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| Chholar Dal |
Ingredients:
- 250 gms chholar dal
- 3-4 tbl spoon oil
- 1 tbls jeere
- 1/2 tbls grated ginger
- 4-5 tejpata
- chopped green chillies
- 1/2 cup grated coconut
- 1/2 tbls termeric
- 1 tbls sugar
- hing
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Steps:
Boil 250 gms of chholar dal in 2 cups of water. heat oil in
pan add hing, jeere, tejpata, grated ginger, chopped chilles, grated coconut, salt, sugar, termeric and fry for sometime. pour the boiled dal in the pan. cook for sometime and serve
hot. |
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| Mug dal |
Ingredients:
-250 gms of mung dal.
-10 small whole pearl onions.
-4 slit green chillies.
-1/2 cup milk.
-1-2 teaspoons of sugar.
-salt to taste.
-1tablespoon of ghee.
-4 bay leaves.
-1/2 teaspoon whole cumin seeds.
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Steps:
Fry the dry mung dal in a pan over medium heat until delicately
brown.
Wash and put mung dal to boil. After 10 mins add the onions, green chillies and salt. Simmer until dal is cooked. In a separate pan, heat ghee and fry the bay leaves and cumin seeds
for a few minutes. Pour the dal and simmer for 5 minutes. Add 1/2 cup of milk and sugar. Remove from fire. |
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| List of Bengali Recipe |
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