Koraii'r Dal/ Lentil with Ginger & Fennel Seed

19 February 2015

Koraii'r Dal/ Lentil with Ginger & Fennel Seed

Koraii'r Dal/ Lentil with Ginger & Fennel Seed

19 February 2015
Prep Time
10
Cook Time
20 min
Serves
4 Person
Type
Cuisine
Origin

This is a combination dal. It has a partner – the famous ‘Aloo-Posto’, which is going to follow this recipe. It’s a favorite combination for Bengalis, and at our home, even my little ones have it – well not jumping with joy but with decent amount of enthusiasm. As for me as a kid, I hated this dal. My naani used to grow it as a crop and we had to eat with the skin all the time. I hated the way it was cooked and still have nightmares of having it day after day. If you are a not a Bengali, you should give this a try, a welcome break to your palette. But remember to make it with the combination of the potato.

Utensil/ Appliance

Pressure cooker and a medium size kadahi

Ingredients

Urad dhuli: 1 cup

Water: 2 cup

Salt: 1 tsp

Turmeric: 1/4 tsp

Spice paste: 1 inch ginger and 1 tsp fennel seeds made into paste

Temper: 1 tsp Indian 5 spice + 1 whole dried red chilli + 1 pinch asafetida

Mustard oil: 2 tsp

Method

In the pressure cooker add the dal, water, salt & turmeric and pressure cook to 1 whistle. Turn off the heat and let it cool off. In the meanwhile prepare the paste and keep aside. Once  you open the lid, put it back on fire in simmer and stir in the ginger-fennel paste. In the kadahi, heat the mustard oil and then add the temper spice. Once it sizzles, pour the dal into the temper mix or vice versa and serve hot. Goes best with steam rice & aloo-posto.