May 11, 2011

Bengali's Alltime Favourite - Kalai er dal R Aloo Posto (Split White Urad Dal And Potato With Poppy Seeds)

My today's recipe is Bengali hot favourite recipe. Any bengali will choose this combo meal.
  Kalai er Dal is a dal made of split white (skin removed) Urad Dal, very typically Bengali and also a favorite in many Bengali homes. Kalai er Dal with Alu Posto or Alu Seddho (mashed potatoes with a dash of mustard oil) is the best thing that can happen to you during summer afternoon lunch. Flavored with Ada-Mouri bata (a paste of ginger and fennel seeds) this sweet smelling dal can take two different avtaars. If you do not roast the urad dal and cook this Dal, it tend to get a bit smoothy. Many people do not like the smooth texture though I loved it. This dal is best enjoyed with white rice. In a Bengali home it is served with alu posto or alu seddho and is typically served during a quiet lunch for the family.

Kacha Kalai Dal ( Unroasted Split White Urad Dal)

Ingredients :

Split white Urad dal : 1 cup
Dry red chilli : 1
Five Spices (panch Phoron) : 1 tsp.
Ginger- fennel seeds paste : 1 tbsp.
Hing : 1/2 tsp.
Oil : 2 tblsp.
Turmeric powder : 1 tsp.
Salt to taste

Method :

Soak urad dal in water for about 1/2 an hour as it takes comparatively more time to cook. Soaking before cooking it, will need less time to cook. Pressure cook the dal until it is soft and done. When done, open the cooker. If water dries up, add 1 cup of water. Mash the dal. Add little salt and turmeric powder and let it cook for 2-3 minutes. Keep it aside.
Heat oil in a pan, when oil is  hot , lower the flame, add dry red chillies, hing, panch phoron. When seeds slightly change colour, pour the cooked dal over it.
Cook for 2-3 minutes. This is not a very thick dal so check the consistency accordingly.
 Add ginger-fennel seeds (Ada-mouri bata) paste and cook for 2-3 mins and take out from heat.
Now dal is ready and serve hot with plain rice.

Aloo Posto (Potato with poppy seeds)

Ingredients :

Potato : 2 (medium)
Poppy seeds : 2 tbsp.
Black cumin seeds (kala jeera) : 1 tsp.
Green chilli : 2 or more according to taste
Turmeric powder : 1 tsp.
Salt to taste
Oil : 2 tbsp.

Method :

Cut potatoes in small cube like pieces. Make a paste of poppy seeds.
Heat oil in a kadai, temper with black cumin seed, when the aroma rises then add potato, salt and turmeric powder, give it a good stir for 5 mins.
Then add poppy paste. Cook on medium heat for few minutes, so that the paste can coat nicely with potatoes. Add enough water to cook the potatoes. Add little salt over it. Cover the lid and wait till all water dries up and potatoes are cooked. After the water dries up.
Take out from heat and serve hot with any dal and white rice...............

Sending this recipe to Priya's " Flavors of Bengal" Event

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