Aam Dal/Raw Mango Lentil Soup - Summer Comfort Food for the Bong Soul

Well, I’m back!  It was nice to take a break from blogging and blog reading ..but WAIT…the world didn't pause itself to wait for me…so why am I apologising ..?

Anyways, I’ll catch you up on what’s new and exciting.  For starters the week has stated with a bang and also on a bit puzzling note. Big decisions have been raising the roof for my verdict and, as usual, my mind is facing the usual conflict situations. I like options. Cutting down the possibilities makes me panicky. So nervous that I find myself browsing the aisles of Target for sale options , rummaging through the local thrift store for exciting bits or reaching out for that last cookie in the jar and licking the chips packet clean. All done in an attempt to divert my floozy mind. Escapist, am I?  

The escapist in me has more than one form of venting out. Like? While window shopping or browsing the aisles of supermarket and speaking to my Lil  in a word or two in Bengali, I have often come across probashi Bengalis. The escapist in me starts a heart-to-heart almost instantly..

And Maybe I’m not the only one…this is perhaps how the story of Bengalis in a foreign land often starts:

 ‘bah Apnio bangali/Wow you too are Bengali’ and then ‘Kothay bari ? From where? At this point I’m probably trying to assess if they from India or Bangaladesh or perhaps a Ghoti or Bangal. Being Ghoti or Bangal, has no relevance whatsoever to a person thousand miles away from Bangal , but it does give a faint sort of relief to me looking for some familiarity.

Isn’t it true that familiarity is what we yearn when it comes to cooking home food. Otherwise why else would I want to cook an Aam Daal in winter. Yes its cold in my part of the continent, and aam daal is supposed to be a cooling dish, preferred with rice of hot summers of India.

Without digressing from the Recipe further, I shall start.

 

Aam Dal/Raw Mango Lentil Soup

Aam Dal/Raw Mango Lentil Soup

Raw Mango (cut into small cubes) – 1

Onion– 1

Green Chillies – 2

Masoor Dal/Red Daal – 1/2 cup

Refined Oil – 2 tsp

Salt – to taste

Sugar – 1 tsp

Turmeric powder- ½ tsp

For Seasoning:

Mustard seeds – 1/2 tsp

Curry leaves – a few

Asafoetida – a pinch

Heat oil in the pressure cooker and add all the seasoning , green chillies, chopped onions and now add the mangoes here and sautee them for 2 minutes.

Then add the washed red dal and salt and sugar, and  add around 4 cups water.

Pressure cook for 4 whistles.

Maybe we Bengalis long for common things among the uncommon, and share a common palate which goes beyond the common songs and singers!!

Musur Dal (Warm Lentil Soup) and a trek through the Royal Ruins

“The mother of idiots is always pregnant”

This is what I heard a tour guide tell a couple of foreigners touring the Gwalior fort. Not sure what it meant and why it came up. It did make me sit up and listen to my guide more intently thereafter. Isn’t this line good enough to get your attention too. Ha! Now that I have your attention, might as well give you some context.

I’m taking a small vacation this week. And while you are reading this post, I must be soaking up my feet in a tub of warm water after all that  trekking around a few 14^th century old forts.

This is my first visit , and maybe I got a little picture-happy:

Of all the banal holidays in the world sold in the name of sightseeing ,there are some true gems like this one,  that allow one to escape for a couple of days into a world seeped with history made up of imperial forts, royal stories, heroic deeds and folklore.

As one who treasures the past, and who does not believe that many things were better in the 50s — I mean the 1450s — and who values tradition in all art forms, I was hit while thinking about the luxury of living royally sans the modern trappings.

I totally might be a child lost in time. Nostalgic about a moment in time when we were not even there.

Although I’m still confused thinking of that strangely timed proverb. Some search tells me that its an Italian proverb 'The idea here is that there's no short supply of idiots in the world.' and I suspect that it  was told in the context of Mughal Kings, who destroyed most of the beauty of the yesteryears temple in the name of conquering. I'm just thankful to them for keeping a few little gems alive

...and now that I have made you my travelling partner , I might as well welcome and offer you a warm traditional dish . Nothing fancy, I promise. This is a simple Musur Dal and Bhat(Lentil soup with rice) recipe. Things we eat in traditional Bong homes almost every day and more on busy days when it's minus other accompaniments.

Today is one such day for me.and now you know why : 

Musurir Dal

Ingredients

1 cup Masoor dal/red lentils

3 cups Water (I like mine very soupy, but if you want a thick dal you can add a little less water)

A pinch turmeric

1 Onion, finely diced

1 Tomato, seeded and diced

1 Green chilly, finely chopped

 A few sprigs cilantro, young stems and leaves, chopped

1 tsp Butter

Vegetable oil

1 tsp Cumin seeds

Salt, to taste

Method

1) Pressure cook the Masoor Dal with water salt and a pinch turmeric. I usually do it for 5-7 minutes.

2) While the lentils is being pressure cooked, heat the vegetable oil in another pan. Temper oil with Cumin seeds, now add the onions and tomato, and saute until soft. Add green chilly and cook until soft. Set aside.

3) When the lentils are almost done, add the onion mixture to it and stir briskly. Add the tsp butter.

4) Add the cilantro just before you are ready to serve!

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Dhokar Dalna in a province called Salmanistan

Do you have Sunday lunch tradition?

I’m on my way to create one. A tradition of lunch with movie. Albeit, not the healthiest way for a family to bond , but definitely the laziest way to keep warm and cozy inside in theatre or home, while having some fun.
In any case, today’s idea was a winner -movie was not.

Watching ‘Dabang 2’ post having my Dalna aar Bhaat  The movie was nothing new, it was a full on entertainment package with the familiar music and style and same old stars of the Dabang fame. It didn't tell me what I really didn't know, but together this particular movie in the so called province of Salmanistan rocks. The only part I didn't like was when Salman's shirt is torn off by the younger looking hunk instead of being lashed off by the winds of righteousness as in Dabang par 1. I felt sorry- this is so not so cool Salman

Now that I have spoken at length about my tradition#1, let me quickly zip off to tradition #2. My lunch of Dhokar  Dalna.

Dhokar Dalna is to Bengal as Dal-Bati is to a Rajasthan or Dal Dhokli is to Gujrat. The glorious Dalna is every Bengali cook’s modest answer to menus overloaded with non-vegetarian options.

Bongs like me will insist on a culinary history of this skillful dish , but as the story goes(and I can be totally wrong) ,this dish is a borrowed idea from the ever popular Dhokhla  of Gujrat , in which we Bengalis traded some Besan with its birthing mother Cholar Dal, and added the ubiquitous Bengali spices, topped it with slit green chillies, and a dollop of ghee, concocting the frugal yet filling dish now known as Dhokar Dalna.

It's still an unknown fact of who first created this dish, the fact remains that the Dhokar Dalna is a central part of Bengal’s culinary history. And it tastes great, with or without Salman Khan. 

Dhokar Dalna

Ingredients:
1 cup Cholar dal (chana dal/Bengal gram)
1 Tomato
1 tsp Grated ginger
2 Green chillies

Spices
1+1/2 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Cumin seed powder
Pinch of asafoetida
1/2 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Garam masala
1/2 tsp ghee
2-3 tbsp oil
Salt to taste

Wash and soak the lentils in water overnight or minimum for six hours. Drain water and grind the soaked lentil in a mixer till its of a smooth paste consistency.

Heat one tsp. oil in pan and season it with cumin seeds, asafetida, ginger paste, turmeric powder and salt. Pour the lentil paste and cook till the lentil paste has all the spices well infused, but its not completely dry.

Pour the mixture in a well-oiled deep dish and spread it evenly. I use my hands to press and set it all in. once cooled cut it to pieces. Usually it’s the diamond shape.

Now you can take the pieces and fry. Remove from heat and keep aside.

Then heat the rest of remaining oil in a deep bottomed pan and temper it with the 1/2 tsp cumin seeds. Once well fried add the tomato, ginger and green chilies, they all should be in a pureed form. Cook in low heat for 5 minutes.

Now add a cup of water and salt , along with the fried Dhokas and bring it all to boil. Cook on low heat for about 10 minutes.

Check water. It should be thick but not completely dry.

Remove heat. Add the Ghee and Garam Masala before serving.

Moong er Kochuri with soulful Rabindra Sangeet

Cuisine and culture (spelled Kal-char)  is life and soul of us Bongs. Since we all think we are direct descendants of Guru Dev Rabindra Nath Thakur and related to him by virtue of being born in the same soil, we have to keep the Kalchaar flag  flying high. By singing (melodious is given) Rabindra Sangeet  (songs penned by Rabindra Nath Thakur)- of course.

Ours is an open secret.We Bengalis love our singing.

An early morning walk in any suburban locality in Kolkata will confirm this. Most bong girls (and some lucky boys too) are introduced to classical singing early in age.  Talent or choice notwithstanding. Practice makes a man perfect is a verdict given. Abiding is the rule.  Some lucky ones like me break it.In hindsight , I wish I didn’t. My mother being a classical singer of note herself,  perhaps realized that with my no sur-gyaan and interest it would be complete waste of time. She let me do my own thing. It sure made me happy as a kid – not any more.

Now I have a toddler who refuses to sleep to my singing. Yells at my attempts at crooning. Pits me against my husband and both father-daughter duo have e a good laugh at my hapless attempts to sing children’s songs in Bengali.

Sure enough - I bet I am one of the rare Bongs who sucks at singing.!

Singing is not my forte. I can’t even lip sync to Rabindra Sangeet for my lyrics end up being ill timed. I am still mad at why all bong social parties break into a singing session and who the hell invented Karaoke!
Well well.

All is not gone yet- perhaps I can still flutter the kalchaar flag  high by cooking  up a storm in the kitchen. Listen to dada’s and boudi’s applaud – The husband appreciate and put my little one to bed , not with lullabye but a happy belly.

Moong Dal Kochuri 

Ingredients: 

For the dough : 
1 Cup Maida,
Cooking oil
Water.

For the filling : 
1 cup Yellow Moong Dal (Yellow lentils -washed and soaked overnight)
1 pinch Hing/Asafetida
1tsp Turmeric/haldi powder
1tsp Red chilli powder
4-5 Laung/Clove (powdered)
1 tsp Black Pepper Powder.
Salt

Knead the dough well, and add oil generously so that’s its crumbly in texture. Then add little water, in sprinkles and knead into a soft pliable dough.

Heat a little oil and add hing (this is a dominating flavor so be careful to avoid if someone hates it vehemently). Now add the soaked dal and stir. Add all the dry powders and salt .Stir fry for some time and do not add any water. cool.  taste. You should like what you having before it goes into the dough.

Now make small balls of the dough and stuff with the filling and roll them out. Typically these Kachoris are deep fried in Ghee (Clarified Butter) but I use vegetable oil to fry them.

Lastly put some music on. Who says you need to know singing to enjoy some music .

Sending this recipe too Diwali Fest hosted by Cooks Joy and Anus Healthy Kitchen

Quick Bong food

Some days are just so busy, when you can’t care less for the healthy antioxidants in the food or the calories or even the masala proportions, and invariably these are the days which have to follow the Murphy’s Law to the T, talk of chaos aaaaargh!! Like yesterday, I was running late for work when I realised that the maid didn’t turn up, the electricity went out and whatever we had as a leftover is on verge of rotting…or so I was told. With age I think the nostrils flare-up at the sight of anything more than a day old, and I happen to be staying put with such two pairs of noses. Ah well! so life took a downward swing early in the morning and I needed to perk it up for my own sanity, what can be better than ‘Aromas from the east’ …Bong comfort food for the bong at heart all I needed to ensure, is that it better be super quick with an option of zanning it up with red chillies for those with red hot defiant tongues, and I’m ready to start—I better or else I miss my Monday morning meeting!!!

A couple of things before I start my quick cooking expedition is to make a mental note of inventory and list if things to prepare. So yesterday, I thought of making musurer dal(red lentils curry), Alu deem bhate (mashed potatoes with eggs) and Moon bean salad. Before I began scouting for rest of the masalas , I quickly used a pressure pan in which I put 1 cup Musurer Dal(red lentils) for softening with a pinch of salt and turmeric and two potatoes and eggs along with it for boiling. Remember only 2-3 whistles in a cooker/pressure pan, as you run the risk of mixing the egg shells with the Dal if you are not careful. For novice cooks, boiling the eggs separately is advisable.

Musurer dal(red lentils curry)

This is a Bengali quick boil Dal, especially a blessing for those frenzy days. All you need to do is

Ingredients:

1)1 cup Musurer dal/ red lentils
2) Salt to taste
3) Turmeric I tsp
4)2 green chillies
5) Ghee (clarified butter) optional
6) Coriander for garnishing
7)1 tsp cumin seeds

How I did It

As I said earlier, put 1 cup Dal with 3 cups water along with salt and turmeric in the pressure cooker, and you should be done in 2-3 whistles. Open the pan once the steam runs out and churn the Dal. Bengalis like it a little watery.

There are two options of having it, heat ghee(as much as you think you should ) I put 1 tsp for a cup of Dal serving three people, and once the you start seeing the flames splutter cumin seeds and green chillies, once they are fried , mix it with the pressure cooked and churned Dal. You will hear a hiss.

Option 2 calls for leaving the Dal as is, adding ghee and slit green chilly on top.(No cumin.) Depending on you likeability.

Alu deem bhate (mashed potatoes with eggs)
Here the pre boiled potatoes and eggs which I you put along with Musurer Dal for boiling in the cooker come in handy.

Ingredients:

1)3 boiled potatoes
2)3 boiled eggs
3) Green chillies to taste
3) 1/2cup milk
4) Mustard oil 2 tsp or any pickle oil 2 tsp
5) Coriander/parsley/chives (all or one depending on availability chopped fine)
6) Onion half (chopped fine)
7) 1 tsp cumin seeds (roast and ground)

How I did It

Mash all the above as finely as possible, use a food processor for larger quantities and lace it with mustard oil in the last leg of mashing up procedure! You are done.


Whole Green Moong salad

Now I had the soaked green Moong in the refrigerator, so no sweat. For this one needs to plan in advance as it’s quick to make but takes a long time to soak and soften. Overnight is a good time period, you can get a nice salad in the morning. As it goes, we use this little salad with our cocktail nights to hurried lunch cooking days like today. You also have the option of turning it into a western classing by stuffing the salad in tacos or go as desi as possible with zeera and lal mirch tadka(cumin and red chilly seasoning). What I did was:

Ingredients:
1) 2-21/2 cups of soaked green gram/moong beans/dal
2) 1tsp zeera/cumin seeds
3)1 finely chopped onion
3)1tsp finely chopped green chillies
4)1 pinch of heeng/Asafoetida
5) 1 tsp freshly grated ginger
6)Salt to taste
7) 1 tsp any vegetable oil

For the garnish

Finely chopped cucumber and coriander
Fresh coconut or chat masala (depending on what you like and what is available easily at home)
Lime Juice ~ 2-3 tsp

How I did it:

In a pan put the oil, once it’s hot add the zeera, ginger, heeng/Asafoetida, onion, green chilly. Once they start spluttering and onion is a little done then you can add the moong beans. If you feel its sticking to the pan because of less oil, add a little water and cover and cook. Check intermittently and stir. It will be done in 5-7 minutes.

Ps: The time taken to soften the moong will vary based on the time you have soaked the moong, the amount of water. Keep adding water till its soft for yoyr satisfaction. Continue this till the green gram/moong is soft (as you like it)and little damp with no visible water.

Garnish with coriander, chat masala, lime juice, chopped cucumber.

Enjoy it with Alu deem bhate (mashed potatoes with eggs) and Musurer dal(red lentil curry) and steaming hot rice. Perfect summer lunch for a bong belly:)