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