CHANA DAL (CHOLAR DAL IN BENGAL)

Made from split black/ horse gram, this dal will, more often than not, will be found on special occasions and festivals in West Bengal. In Bengal sugar is added to this recipe contrary to the natives of Bangladesh where it is equally famous. As this dal is heavy, asafetida is added to counter flatulence and heaviness.

Ingredients:
1 ½ cup chana dal
1tbsp ghee/ clarified butter
1 tbsp golden raisin
Salt to taste
Small cinnamon
1 bay leaf
½ tsp cumin seed
3 garlic cloves, chopped
1 small knob ginger, scraped and chopped
2 green chili (optional), chopped
2 red chili dry
½ tsp turmeric powder
1 tomato (optional), chopped
½ tsp sugar (optional)
Pinch asafetida
½ cup chopped coriander leaves
Coconut slivers for garnish

Method:

Wash the dal until water runs almost clear. Soak for about 30minutes.
In a suitably large ladle heat ghee and fry raisins until puffed, drain on kitchen towel reserving the ghee.

If using pressure cooker, cook the dal with water and turmeric for 5 minutes (3-4 whistles), allow the pressure to escape completely before opening the lid, and remove the dal from cooker and place in a serving container. If using a vessel to cook the dal, cook in a suitably large container on medium heat for 20-25minutes until soft, checking in between to ensure that they have cooked well.

Heat the reserved ghee in a pan and sauté asafetida diluted with 1tsp water, cinnamon and bayleaf (they leave their aroma very well to the hot oil), cumin, garlic, ginger and green chili. After a couple of minutes add red chili and turmeric powder and cook for a minute. Next add tomato and cook for 2-3minutes.

Add this mixture to the boiled dal with sugar and bring to boil. Simmer for another 5-8minutes until dal is completely cooked and thickened. Serve hot garnished with chopped coriander, fried raisin and coconut sliver.

Regards, Kuntal

Tags: bhatura, curries, kebab, indian curry, paneer, naan, desi, handi, balti, idli

While classifying Handi cooking through the annals of Indian culinary preparation has been the recent endeavour, the cooking vessels in ancient India were mostly Handi-like made from either clay or copper. The pots are typically round thick bottomed which tapers towards the mouth to capture the steam throughout the cooking process. The process is a bit lengthy because it dwells upon the principle of slow cooking to fully develop the flavor and aroma. While  the recipe of “handi dal” vary from place to place, as tracing this recipe through the culinary journey of past years does not yield much information, the widely acceptable lentils for Handi cooking are Arhar Dal, also known as Tur dal or yellow lentil and Whole urad dal, also known as Black lentil. We will try to recreate the recipe which is a close version of what most of the restaurants do while leaving the choice of lentil to you as per your convenience. Please remember that cooking Urad dal will take longer because it contains skin for this recipe and also because it releases its creaminess through slow cooking process as evident in Dal makhni.

Ingredients:
1 cup Yellow lentil (tur/ arhar dal)
2 tbsp groundnut oil
2 tbsp chopped ginger
2 tbsp chopped garlic
3 tbsp chopped onion
½ tsp turmeric powder
3 green chili, chopped
¼ cup chopped tomato
3 tbsp chopped coriander leaves
1 tbsp ghee/ white butter

Method:
Pick the lentils, wash in running water and keep soaked for 30minutes. This allows the lentil to hydrate and cook evenly. Place the washed lentil in handi with salt, turmeric and water (approximately 4 ½ cup), bring to boil, reduce the heat and remove the scum which surfaces on top.

Heat oil in pan, sauté until light brown, add chopped ginger and garlic and keep cooking until all the ingredients are of the same colour (light brown). Then add green chili, stir for a minute.
Add tomatoes and continue cooking until tomatoes are reduced to a pulp. Transfer the mixture to the lentil and stir. Continue cooking until lentils are cooked and of medium thick consistency.

Just before serving, stir in the ghee/ white butter and chopped coriander. Serve hot from the handi either with Indian bread or as an accompaniment for rice.

Bon Appetit !

- Kuntal

Tags: curries, naan, roti, chettinad, dal, paneer, handi, kebab, kulfi, tandoor

Indian Cuisine – The Nutritional aspects by Kuntal Kumar

Traditionally India has never been so conscious about the nutritional breakdown but with general awareness level going up, most of the Indian dishes are coming under nutritional scrutiny. There has been effort by the Indian chefs to provide even the calorific breakdown of the Indian dishes in some of the restaurants. The meals have become not only light but also far more adaptable keeping in mind the preference of the diners who demand no less than the customized preparations of the dishes they order.

The western concept of segmenting the food as three main macronutrients as carbohydrate, protein and fat have ever present in the Indian meal known as Thali without much realization or analysis.

Indian Thali

India has a long tradition of regional “Thalis” which is like a combo platter (made of either, silver, stainless steel or iron) with small bowls which contain small amounts of various local dishes. Let’s do a close evaluation of an Indian Thali and see how it performs vis-s-vis western approach.

Carbohydrate- Most of the Indian Thalis comprises of Indian bread such as rotis, chapati, poori etc. and rice preparation like steamed rice, lemon rice, jeera (cumin) rice etc. and the meal is centered around them.

Protein- You may find around two to three preparation along with dal (Indian lentil preparation) which provides the bulk of vegetable protein. Some of the thalis may also contain meat or fish as well.

Fat: Some of the vegetables also contain fat apart from the cooking medium used for various delicacies for the Thali. Most of the Indian sweets also contain good amount of fat.

Besides, adequate fiber, vitamins and minerals are also present; hence tomorrow we can be sure of the nutritional balance of the Indian meal provided they are prepared in a healthy manner.

Tags: kebab, lentil, tikka masala, bhatura, vindaloo, balti, gosht, kulfi, dal, dosa