Saturday, November 26, 2016

Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters

I have already described in my previous post that how a particular puja in our home became synonymous with this fritter and the curry made with it. You can read it here. Long story short....Ma makes cholar dal er bora / chana dal fritters and cholar dal er borar jhol / chana dal fritters curry only on the day of the puja of Goddess Shitala. And since... the local club celebrates Shitala Puja in a grand way in our para / locality, this small...rather insignificant puja is hard to miss, even if we want to. Without the chana dal fritters curry and the panta bhat or fermented rice, that day seems incomplete and we feel that we are ignoring an important ritual, which has almost become a routine after all these years.  

how to make Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters recipe and preparation

how to make Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters recipe and preparation

Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters
Serves 6

how to make Cholar Dal er Borar Jhol / Bengali Curry made of Chana Dal Fritters recipe and preparation

Ingredients:
12-15 cholar dal er bora / chana dal fritters (follow the recipe here)
1 tsp nigella seeds
1 tsp turmeric powder
1 and ½ tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
Salt
2 tbsp mustard oil
A few chopped coriander leaves

Method:
In a bowl mix the turmeric powder, red chilli powder, cumin powder and coriander powder. Add ¼ cup of water to them and make a smooth paste. Keep aside.
Heat the oil in a kadai and add the nigella seeds and slit green chillies.
As the seeds start to sizzle add the prepared spice paste to them.
Start stirring the paste. Stir and cook the paste until you see the oil separating at the edges.
Add 2 and ½ cups of water. Add salt to season the curry and let it come to a boil.
Add the fritters and simmer for 3-4 minutes more or until the fritters become a little puffy from absorbing the curry.
Taste and adjust the seasoning.
Switch off the flame and finish off with some chopped coriander leaves.
Serve hot with some plain steamed rice.


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