Monday, 5 October 2015

THREE SEASONAL DAALS


Seasonal Dals.... yes, this is how things were in our  childhood. I vividly remember with the onset of spring, maa used to make Tetor Dal on a regular basis. According to her, this prevented the attack of measles and other ailments. There was truth in it as many homes followed it. They say drumsticks do have medicinal properties. I remember, during entire period of february, march and april, we had to have tetor dal made with bitter gourd and drumsticks and drumstick flower fritters.

Now in April n May, after Poila Baishakh[Bengali New Year's Day], it was heat waves in West Bengal. It was time for cooling items cooking in the kitchen. It was mango time during this time, raw mango was used in cooking, in daals, curries and chutneys. Aam Daal made with masoor or matar dal was awesome, soothing. Oh how I loved it with rice n fritters.

December, all green coriander leaves fresh in the market. Oh... the smell is unforgettable. These days where is that flavour with chemical fertilisers being used? They were found in winter only, hence were exclusive, used in curries, daals for an enhanced flavour. Daal with bottle gourd and coriander leaves was very common at our home.

Why I am using past tense here, we still do it. Yes, but with availability of everything throughout the year, its no more seasonal. They do not taste or smell as before, or may be to me old is gold. Besides, this old lady is getting nostalgic kind of with every passing day. I find an urge to compile all these for the future generation. Please keep them alive, its also a part of preserving our own culture, which we must do.

Let us see how we do it.

                                                                    TETOR DAAl



INGREDIENTS :
Masoor Dal[red lentils] : 50gm
Drumstick : 1-2
Bitter Gourd : 2
Salt : As required
Turmeric : 1tsp
Dry Red Chilli : 1
Nigella Seeds[kalo jeera] : 2pinches
Bayleaf : 1
Oil[mustard] : 2tbsp

METHOD :
Wash the dal and put for boil adding enough water. Add salt and turmeric and cover cook till done.

Wash and cut the drumsticks and bitter gourds as you see in the picture and rub with salt n turmeric.

Heat oil in a wok and and fry the drumsticks and bitter gourds one after another. Keep aside.

Temper oil with kalo jeera, bayleaf and halved dry red chilli. Add the boiled dal after whisking it and let boil.

When the dal has boiled for 4-5 minutes, add the fried bitter gourds and drumsticks. Let boil for another 3-4 minutes. Adjust salt if required.

Its good for our well being.

                                                                   AAM DAAL




INGREDIENTS :
Masoor Dal : 50gm[Matar Dal is also used]
Raw Mango : 1
Salt : As required
Turmeric : 1/2 tsp
Sugar : 1/2tsp
Green Chilli : 2
Dry Red Chilli : 1
Black Mustard Seeds : 1/4tsp
Oil [mustard] : 1tbsp

METHOD :
Wash and boil the dal adding some salt and turmeric.

Peel and cut the mango into medium sized pieces discarding the seed. Wash and apply little salt and turmeric.

Heat oil in a wok. Temper oil with black mustard seeds, halved dry red chilli. Add the mango pieces and sauce for 2 minutes.

Whisk and add the boiled daal to it. Cover cook for 7-8 minutes at medium heat. Add slitted green chillies and the sugar.

Boil for another 2 minutes. Its done.

Extremely soothing during summers.
                           
                                                       
                                                                 LAUER DAAL



INGREDIENTS :
Moong Daal[split yellow daal] : 50 gm
Bottle Gourd : 1/4 of a medium one
Cumin Seeds : 2pinches
Bayleaf : 1
Dry Red Chilli : 1
Green Chilli : 2
Salt : As required
Turmeric : 1/2tsp
Coriander Leaves : 2sprig
Oil[mustard] : 2tbsp

METHOD :
Wash the daal and pressure cook upto 2 whistles adding 2 cups water, salt and turmeric.

Peel, wash and cut the bottle gourd into medium sized cubes. Rub with little salt and turmeric.

Heat oil in a wok. Temper with cumin seeds, bayleaf and halved dry red chilli.

Add the bottle gourd pieces and stir for 2-3 minutes.

Add the boiled daal. Cover cook for 8-10 minutes at low heat. Adjust salt.

Uncover and add chopped coriander leaves, slitted green chillies and sugar. Boil for another 1 minute.

During winter it tasted heavenly with addition of fresh and flavourful coriander leaves.

So these are 3 daal recipes from a Bengali kitchen.... the ultimate comfort food.



6 comments :

  1. All three daals look so comfy and delicious, Soma. Loved this share!

    ReplyDelete
    Replies
    1. Thanks so much dear Anupama.... grown up eating them

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  2. Yummy.. They make an awesome comfort food anytime!!

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  3. Lovely share. You made me nostalgic. Remembering my mother's recipe. Loved your write up too.

    ReplyDelete