THREE SEASONAL DAL

Seasonal Dals.... yes, this is how things were in our  childhood. I vividly remember with the onset of spring, the mother used to make Tetor Dal / Bitter Lentil Curry on a regular basis. According to her and the Bengalis of the yesteryear, this prevented the attack of measles and other ailments. There was truth in it because many homes followed it. They say drumsticks do have medicinal properties. I remember, during the entire period of the months of February, March and April, we had to have "tetor" dal made with bitter gourd and drumsticks and drumstick flower fritters, neem leaves fry the mother would eat, we refused to.

In the months of April and May, after the occasion of Poila Baishakh [Bengali New Year's Day], it was the 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 / Sour Raw Mango and Lentil Curry is awesome, soothing. Oh how I loved it with rice n fritters.

Skinless Moong Bean Daal with bottle gourd and coriander leaves was common at our home during the winters. Also was done another lentil curry with the split, skinless moong bean lentils, bottle gourd and bitter gourd. Starting December it was done frequently the entire summer.

In the present day, with the availability of everything throughout the year, nothing remains seasonal. Our mother would still insist on the word "seasonal", many veterans would. Vegetables and Fruits available throughout the year  do not taste or smell as before. This lady is getting nostalgic kind of with every passing day, that is a sign of aging. I find an urge to blog about all these for the future generation. Please keep them alive, it is also a part of preserving our own culture, which we must do.

Let us see how we do them and enjoy having with piping hot steamed rice.

SHOJNE DATA UCCHE DIYE MUSHURIR DAL

INGREDIENTS :

Masoor Dal [Red Lentils] : 25 gm
Drumstick : 1-2 sticks
Bitter Gourd : 2
Salt : As required
Turmeric : 1tsp
Dry Red Chilli : 1
Nigella Seeds [kalo jeerey] : A Pinch

Fenugreek Seeds : A Pinch

Bayleaf : 1
Oil [mustard] : 2 tbsp

METHOD :

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

Wash and cut the drumsticks and bitter gourds, rub with salt n turmeric. We are to discard the two ends of the bitter gourds and cut ring wise. We are to peel off thinly the skin of the drumsticks and cut lengthwise discarding the two ends.

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

Temper the oil with kalo jeerey, bayleaf and halved dry red chilli [chilli is not used but I do]. Add the boiled dal after whisking it, 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 the salt if required.

It is good for our well being.

                               KANCHA  AAM DIYE DAAL

INGREDIENTS :

Yellow Split Peas [Matar Dal] : 25 gm [I had Toor Dal / Pigeon Pea at home]
Raw Mango : 1
Salt : As required
Turmeric : 1/2 tsp
Sugar : 1/2tsp
Green Chilli : 2
Dry Red Chilli : 1

Bay Leaf : 1
Black Mustard Seeds : 1/4 tsp
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 a little of salt and turmeric.

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

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

Boil for another 2 minutes. It is done.

Having it proves to be extremely soothing during the summer months. You can also use Red Lentils for it.
                           
                            LAUER O UCCHE DIYE DAAL

INGREDIENTS :

Moong Daal [split skinless yellow Moong Bean] : 25 gm
Bottle Gourd : 1/4 of a medium sized

Bitter Gourd : 1-2
Cumin Seeds : 2 pinches

Fenugreek Seed : A pinch
Bayleaf : 1
Dry Red Chilli : 1 
Salt : As required
Turmeric : 1/2tsp

Sugar : 1/2 tsp [optional]
Oil [mustard] : 2tbsp

METHOD :

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

Peel, wash and cut the bottle gourd into medium sized cubes. Rub with a little of salt and turmeric. Discard the two ends of the bitter gourds and cut round shaped, wash and marinate with a little of salt and turmeric.

Heat the oil in a wok. Fry the bitter gourd rings, take out.

Temper the remaining oil with the cumin and fenugreek seeds, bayleaf and the halved dry red chillies [chiilies are not used in bitter dal].

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 the salt and sugar [not added in bitter dals]. Boil for another  minute.

Your body would heal having this be it in the winter or in the summer or spring.

These are 3 daal recipes from a Bengali kitchen.... the ultimate comfort food. We have more in our repertoire.