I remember Bhaifotas at home very well.A lot of relatives used to come to our place and we used to have a great time.Not to mention the perfect late Bengali breakfast which used to cover up for our lunch too.
Fulko Luchi,Cholar Dal, Begun Bhaja and Fulkopir Dalna – are still a favourite.
If you ask Bengalis almost all will vouch the above as one of their favourite snacks or breakfast.
This menu happened all of a sudden.Actually, the Cholar Dal which I bought last month was being used very
sparingly.So, while returning home one day from office, I thought of giving the conventional Cholar Dal an
unconventional make over.
Serves: 2
Cooking Time: 30 mins.
Ingredients:
- Cholar Dal: 6 tbsp. Soak the Dal in water for 30 mins.
- Onion: 1 medium sized(50 gms).Cut into small pieces.
- Garlic: 3-4 cloves.Crushed.
- Ginger: One half inch piece.Crushed.
- Tomato: One medium sized.Cut into small pieces.
- Green Chillies: 2.Cut into small pieces.
- Vegetable Oil – 2tbsp + 1 tbsp
- Melted Ghee – 1 tbsp.To be added at the end.
- Salt: to taste
- Sugar: 1/2 tsp.
Garam Masala:
- Green Cardamon: 2
- Cinnamon Stick: One 1 inch piece.
- Cloves: 3-4
- Cumin Seeds: 1 tsp
- Bay Leaf: 1/2
Powdered Spices:
- Turmeric Powder – 1/2 tsp.
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Dry Red Chilli Powder -1/2 tsp
Procedure:
The Roasted Spices:
- In a kadai, dry roast all the garam masalas and wait till the aroma of the spices evolve.
- Transfer the roasted garam masalas to a mortar and pestle and grind them until they become powdery.
The Tarka:
- Heat 2 tbsp of vegetable oil in the same kadai.
- Add ginger, garlic and onion.
- Sprinkle sugar over the kadai and stir fry till the onion slices turn reddish brown in colour.
- Then add the tomato slices and all of the powdered spices.Sprinkle some salt as per taste.
- Continue stirring till the spices are evenly mixed and the raw ness of the tomato disappears.
- Keep the mixture aside.
Boiling The Cholar Dal:
- In a pressure cooker boil the cholar dal with some amount of water(around 1.5 – 2 cups) depending upon the consistency desired.Sprinkle some salt and 1/2 tsp of turmeric powder onto it.
- Let the dal cook until it becomes soft.
- Open the pressure cooker cover.
Cooking the dal:
- Heat 1 tbsp of vegetable oil.
- Once the oil is nice and hot, add the boiled Cholar dal to the kadai.
- Under low heat, stir it for 3-4 mins.
- Then add the tarka mix to the dal.
- Stir for another 5 mins.
- Then add the roasted garam masala, 1 tbsp of melted ghee over the dal.
- Let the dal simmer for a couple of mins.
Serve with paranthas.
