Welcome to our blog post, where we are excited to share with you a delectable recipe from the rich culinary heritage of Bengal. Today, we bring you the tantalizing Bengali Biulir Dal Recipe, a savory blend of flavors that combines potato, ridge gourd, poppy seed paste, and fried okra. Join us as we dive into the process of creating this mouthwatering curry that will surely leave you craving for more. So, let’s embark on this culinary journey together!
Introduction:
Welcome to our kitchen, where we’ll be sharing some delectable Bengali recipes that are sure to tickle your taste buds. In this article, we will be sharing a recipe for Biulir Dal, a delightful dish made with split urad dal, fennel seeds, ginger, bay leaves, dry red chilli, hing, green chillies, and ghee. Additionally, we will be revealing the secret to making a lip-smacking Jhinge Aloo Posto, a curry made with ridge gourd, potatoes, poppy seed paste, bay leaves, Nigella seeds, salt, sugar, and mustard oil. Last but not least, we will be showing you how to make pan-fried turmeric okra, which requires only oil, turmeric powder, and salt. So let’s put on our aprons and get cooking!
Biulir Dal Recipe:
Let’s start with the Biulir Dal recipe, a comfort food that will warm your soul. Here’s what you’ll need:
Ingredients:
- 1 cup split urad dal
- 3 cups water
- 1 teaspoon fennel seeds
- 1-inch piece of ginger, grated
- 2 bay leaves
- 1 dried red chilli
- A pinch of hing (asafoetida)
- 2 green chillies, slit
- 2 tablespoons ghee
- Salt to taste
Instructions:
- Rinse the split urad dal thoroughly and soak it in water for 30 minutes. Then, drain the water.
- In a pressure cooker, heat the ghee and add the fennel seeds, ginger, bay leaves, dried red chilli, hing, and green chillies. Sauté for a minute until the spices release their aroma.
- Add the soaked and drained urad dal to the pressure cooker along with water and salt. Close the lid and pressure cook for 3 whistles.
- Once the pressure is released, open the cooker and give the dal a good stir. Adjust the consistency by adding more water if needed.
- Serve the Biulir Dal hot with steamed rice or roti. The lentils can be stored in the refrigerator for 3-4 days.
Jhinge Aloo Posto Recipe:
Moving on to our next recipe, Jhinge Aloo Posto, a traditional Bengali curry that combines ridge gourd, potatoes, and creamy poppy seed paste. Let’s gather the ingredients:
Ingredients:
- 2 cups ridge gourd, peeled and diced
- 1 cup potatoes, peeled and diced
- 4 tablespoons poppy seed paste
- 2 bay leaves
- 1 teaspoon Nigella seeds
- Salt to taste
- 1 teaspoon sugar
- 2 tablespoons mustard oil
Instructions:
- Heat mustard oil in a pan and add the bay leaves and Nigella seeds. Sauté for a few seconds until they sizzle.
- Add the diced ridge gourd and potatoes to the pan and cook until they turn slightly tender.
- Stir in the poppy seed paste, salt, and sugar. Mix well to coat the vegetables with the paste.
- Add a little water if needed to adjust the consistency of the curry. Cover the pan and let it simmer for 5-7 minutes until the vegetables are fully cooked.
- Once ready, garnish with freshly chopped coriander leaves and serve hot with rice. The Jhinge Aloo Posto stays good in the refrigerator for 3-4 days.
Pan-Fried Turmeric Okra Recipe:
Lastly, we have a quick and easy recipe for pan-fried turmeric okra. It’s a perfect side dish to complement your main course. Here’s what you’ll need:
Ingredients:
- 2 cups okra, sliced lengthwise
- 2 tablespoons oil
- 1 teaspoon turmeric powder
- Salt to taste
Instructions:
- Heat oil in a pan and add the sliced okra. Stir-fry on medium heat for 4-5 minutes until the okra turns slightly brown.
- Sprinkle turmeric powder and salt over the okra. Continue cooking for another 2-3 minutes until the okra is crispy.
- Remove from heat and serve hot alongside your favorite rice dish. The fried okra can be stored in the refrigerator for about a week.
Conclusion:
Bengali cuisine is known for its rich flavors and unique combinations of spices. The Biulir Dal, Jhinge Aloo Posto, and pan-fried turmeric okra recipes shared in this article are easy to make and add a burst of flavor to your meal. Whether you’re a fan of lentils, curries, or crispy sides, these recipes are bound to satisfy your taste buds. So go ahead and give them a try; you won’t be disappointed!
FAQs (Frequently Asked Questions):
- Can I substitute split urad dal with any other lentil?
- While split urad dal is traditionally used in Biulir Dal, you can experiment with other lentils like split masoor dal or split moong dal for a different flavor and texture.
- Is ridge gourd the same as zucchini?
- No, ridge gourd and zucchini are different vegetables. Ridge gourd has a ridged exterior and a mild, slightly sweet taste, while zucchini has a smooth skin and a more neutral flavor.
- Can I use ground poppy seeds instead of poppy seed paste?
- Yes, you can use pre-ground poppy seeds, but make sure to soak them in warm water for 15-20 minutes before adding them to the curry.
- Can I use any other vegetable for the pan-fried dish instead of okra?
- Absolutely! You can try this recipe with vegetables like green beans, bell peppers, or even eggplant. Adjust the cooking time accordingly.
- What is the best way to store leftover Jhinge Aloo Posto?
- Transfer the curry to an airtight container and store it in the refrigerator. It will stay fresh for 3-4 days.
Note: If you have any further queries or need more recipe ideas, feel free to reach out to us. Happy cooking!
