SHEEM MULO DHONEPATA DIYE MOONG DAL

On weekend, I share fish, meat curry recipes in blog! Let today be an exception! This winter time family Bengali lentil curry SHEEM MULO DHONEPATA DIYE MOONG DAL is required to be shared before spring arrives. Last year I cooked this dal, clicked, couldn't blog about it. I cook it often, we get radish, Hyacinth beans throughout year. Whether India get them throughout year is my concern. 

However, I saw pointed gourd in Kolkata last month. There people are keen about having seasonal fruits, vegetables. Radish, cauliflower are eaten by cows post February! Tell me why not? With onset of spring, comes to market "shojne phool & shojne data".... Drumstick Flowers & Sticks.... people get busy cooking them ..... Although having them is good for health, they cannot be alternative to medicines, only certified medical experts can give ultimate verdict!

I have long association with plant life! While playing alone at maternal grandparent's garden, I found fearful caterpillars on drumstick, "sheuli phool" / parijat / coral jasmine plants.... I don't know why caterpillars find home on naturally grown drumstick, nyctanthes arbortristis [from wiki]..... "Shorotkaaler Sheuli"  has permanent place in this romantic soul.... the blooms mark beginning of Debipokkho! However lost I am, I keep cooking this or that in my den.... did some experiment with blueberries and dates yesterday .... shall come up with the recipe when my mood permits!

CURRY AND SPICE Blog has some 627 food posts till date.... mostly heirloom Bengali / Indian .... I know I should promote them, waiting for horrid, old pictures to be replaced by decent ones. The laid back self has stopped taking my food posts to different forums, people stopped visiting my space in flocks! However, I enjoy blogging for my own pleasure, for my loyal readers. I know how difficult it is to put trust on someone not famous.... just like I could not trust anyone but T while choosing a life partner.... that trust got me an upgraded iPhone Xs Max last night.... someone stood in a long queue at StarHub centre after a long day at office... I didn't want it.... I am worthless, sit at home... the earlier iPhone wasn't expensive.... I just wanted a set that gets me good pictures. What will I do with an expensive set when my food preferences are such.... while the family had garlic bread with chicken curry yesterday, I had my brown rice with "til-kanchalanka-peyaz bata"....

No wonder, I will proudly have SHEEM MULO DHONEPATA DIYE MOONG DAL in blog.... people peep or not... I will not compromise on the fact what this blog is meant for unless it is special occasion for those from other lands without whom CURRY AND SPICE would not have survived. 

This authentic Bengali, family recipe with split, de-husked yellow lentil, broad beans, radish, fresh coriander doesn't require any spice. Bengalis don't add lot of spices in their lentil curries. The tempering matters however! This had been a much loved winter dal which I do throughout year now. I remember, the paa-in-law told me once that this particular dal reminded him of his family veterans.... I treasure such remarks.... my mother did not allow me to get such appraisal from my paa.... When my brother got appreciative of my way of preparing a dal.... his mother got upset.... This time I got to see that he became a mere pet of his mother.... who decides who he will talk to... who he should not... whether to smile at anyone or not... He comes back from office, hugs and makes joker like gestures to make her laugh.... I shout at it... "bhai stop all these... you have crossed 40 a year back idiot!" I wished to get him out of that house, grow up, explore the world. 

Anyway, maximum in family have lentil curry everyday, here is one of few varieties we do! Have it with steamed rice, chapati, even as soup skipping mains!

INGREDIENTS :

MOONG DAL / SKINLESS, SPLIT MOONG DAL : 1MEDIUM CUP
SHEEM / HYACINTH BEAN : 7-8
MULO / RADISH : 2 SMALL SIZED OR 1/2 OF A BIG ONE
DHONEPATA / FRESH CORIANDER : 2 TBSP CHOPPED & WASHED
GREEN CHILLI : 3-4 SLITTED
DRY RED CHILLI : 2-3 HALVED
BENGALI PANCHPHORON [MIXED WHOLE SPICES] : 1/4 TSP
BAY LEAF : 1
TURMERIC POWDER : 1/2 TSP
SALT : AS REQUIRED
SUGAR : 1TSP [OPTIONAL]
OIL : 2 TBSP [ I USED MUSTARD OIL]

PROCEDURE :

Dry roast moong dal until they turn golden brown, store in bowl, let cool. We will wash once cool. 

Discard two ends of Hyacinth beans, tear off fibre from inner side, cut half, wash. We will marinate them with little salt, turmeric. We will set them aside for 5 minutes.

Discard two ends of radish. Cut half, peel off skin. Cut each half into 4 pieces lengthwise, marinate with little salt, turmeric. Set aside for 5 minute.

Wash roasted moong lentils; add it, marinated radish pieces to pressure cooker along with 2 cups of water, a bit of salt, turmeric powder. Close tight lid.

Pressure cook at minimal heat up to 1 whistle if it is small sized 'shona moonger dal".... if size is that of normal moong dal, 2 whistles are required. I boiled in vessel.

Once cool, we may proceed cooking. Heat oil in wok, add marinated Hyacinth beans. Stir fry for 1-2 minutes, take out. 

Temper with mixed whole spices, dry red chillies, bay leaf! Add boiled dal with radish to wok. Pour a coffee mug of water to pressure cooker, then to wok.

Add rest of turmeric powder, let boil at medium to low heat, covered. After 6-7 minutes, remove cover, add Hyacinth beans, adjust salt, slitted green chillies. Add half of coriander leaves to be used. 

Remove cover, let the dal boil for 2-3 minutes. Add sugar, remaining chopped, fresh coriander. Let boil for a minute, we are done.

Enjoy with steamed rice, ruti / chapati. Health watchers can consider it Bengali Lentil Soup!