Garur Dal. A potpourri of lentils. A medley of vegetables. Cooked on the last evening of Ashwin. Blessed by autumnal dewdrops. Relished on the first morning of Kartik. Divine !!!
Recipe by Maumita Paul on October 18, 2020
Prep time: PT20M
Cook time: PT30M
Total time: PT50M
Ingredients
1/3 cup chana dal or bengal gram
1/3 cup motor dal or yellow pea dal
1/4 cup mugdal or moongdal
1/4 cup urad or kolai dal
1/4 cup toor or arhar dal
1/4 cup sheem bichi or flat bean seeds
1/4 cup black eyes peas
1/4 cup horse gram dal
1/3 cup pumpkin (peeled and cut into medium cubes)
1/3 cup mulo or radish (peeled and cut into medium cubes)
1/3 cup thor or banana stem (cut into medium thin slices, remove fiber between each slices, and chop into small cubes)
1/3 cup jhinge or ridgegourd or chal kumro (peeled and cut into medium cubes)
1/3 cup taro roots (peeled and cut into medium cubes)
1/3 cup sheem (cut into medium pieces)
1/3 cup water lily stems (peel and cut into 1.5 inch long pieces)
1/3 cup potol / parwal / pointed gourds (peeled and cut into medium cubes)
1 tsp panchforan
1 tsp turmeric powder
2-3 dry red chillies
2-3 bay leaves
2-3 green chillies (slit)
2 tsp grated ginger
1/2 cup coconut (freshly grated)
2 tbsp mustard oil
2 tbsp a dollop of ghee
salt (to taste)
Categories
Main Course
Cuisine
Bengali
Sylheti
Steps
Soak each of the lentils separately overnight.
Drain the sheem bichi and black-eyed peas from water, gently press them to remove the outer skins. Keep aside.
Boil the lentils with a little salt and a pinch of turmeric powder till just cooked. (Please take care to ensure that the lentils do not get over-cooked and mushy.)
Boil the lentils with a little salt and a pinch of turmeric powder till just cooked. (Please take care to ensure that the lentils do not get over-cooked and mushy.)
