As I try to record my parents recipes, I have been thinking for some time now about how to add their personal touch to the blog posts. I thought about video, but they're not very comfortable with it and doesn't work. Then I started thinking about audio and the more I thought about it, the more feasible it seemed. When I spoke to them, they were open to the idea as well.
So I am launching a new audio series where I will have short podcasts with my parents describing the recipes in Bengali. This is very personal project. Just having their voices recorded for eternity telling me how to cook some of my childhood food is very dear to me.
It's the first one and has it's glitches, but hopefully it will get better. The podcast is a conversation between me and my mom about tetor dal.
Coming back to the tetor dal, I was never a big fan growing up. However as time passes, I have come to appreciate the dal and the karela and try to incorporate it more in our diet.And since my mother is here and is making it, this is the best time to record it on the blog :)
Even though it's called bitter dal, it really isn't. It's mild flavored dal with karela or bittergourd in it.
This Dal is best enjoyed with rice and some green chilli or katcha lanka, and some veggie fritters. Mostly, it's served at lunch and is considered part of traditional Bengali lunch.
Ingredients:1 cup moong dal
1/4 lauki/lau (bottlegourd) cut in big pieces (should be about a cup and 1/2)
1 karela (bittergourd) cut in thin slices
1/2 tspoon methi seeds
2/3 tspoon cumin seeds
2/3 tspoon mustard seeds
1 bay leaf
2 tspoon grated fresh ginger
1 tbspoon ghee (clarified butter)
3 tspoon oil
2/3 tspoon turmeric powder
salt to taste
Method:Saute the moong dal on medium heat for a few minutes till the aroma comes. Wash and then put it in a pressure cooker withthe bottlegourd pieces. Add 1/2 tspoon turmeric powder, 1 tspoon oil and salt to taste. Cook it to 3-4 whistles till the dal and lau is cooked.
Mix the bittergourd pieces with salt and turmeric and keep it aside for 10 minutes. Then heat 2 tspoon oil in a pan and stir-fry them till they are done. Keep it aside.
In a saucepan, heat the ghee and then add the bay leaf. Then add the methi seeds, cumin seeds and the mustard seeds in that order. Then add the ginger and saute for a minute. Add the bittergourd, and then the dal and let it all mix and cook together for 3-4 minutes.
Take it off the heat and serve hot with rice.
This tetor dal is going to The Well Seasoned Cook - Susan's 46th Legume Affair. Thanks Susan!
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