Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Chingri Malai Curry
Choler Dal and Luchi
The ultimate Bengali combo of luchi and choler dal is a typical Sunday niramish (vegetarian) breakfast. It is one of the most loved vegetarian menus in a Bengali household. The soft and fluffy luchi or pori dipped in the scrumptious cholar dal is one of the most comforting foods and certainly worth a try.
Ingredients
(Serving for 4)
Choler dal or chana dal: 1 cup
Coconut: ¼ of the whole ( cut into small pieces)
Sugar: 2 tsp
Halved green chilli: 2
Ginger paste: ½ tsp
Turmeric powder: ½ tsp
Mustard oil: 4 tsp
Ghee: 1 tsp
Salt as per taste
For tempering
Whole red chilli: 1
Green cardamom : 3
Bay leaves: 2
Asafoetida: a pinch
Fennel seed: ½ tsp
Step 1
Wash and soak chana dal for about four hours. Pressure cook with enough water, salt, green chilli and a tsp of mustard oil for about 5 to 6 whistles.
Step 2
Once done open the lid and keep it aside. The dal should be mushy but at the same time, the grains should be visible too.
Step 3
In a pan fry the coconut chips till golden brown. Once done keep them aside.
Step 4
For the tempering, in the same pan add hing (Asafoetida). Dry red chilli, green cardamom, bay leaves, and fennel seeds and let it splutter. Pour the boiled dal along with half a cup of water, sugar, ginger paste, turmeric powder and salt. Cook on high flame for about five minutes til the dal combines well with all the spices.
Step 5
Top with fried coconut chips and ghee. Serve it along with luchi.
