This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
This is a quick and easy recipe for channa dal. The addition of hard boiled eggs takes it from a side to a main dish, if need be.
1 egg per person, hard boiled, peeled and halved 1 cup chana dal 1/4 tsp. turmeric powder 4 Tbsp. vegetable oi 1 tsp. shah jeera or cumin seeds 1 cinnamon stick 1 star anise 2 green chilies, minced 1 Tbsp. ginger paste 1/4 tsp. Bengali garam masala (ground cinnamon, cardamom & cloves) 4 cups water 2 big tomatoes, peeled, diced or 1 Tbsp. tomato paste 3-4 green chilies, left whole 1/4 tsp. sugar 1 tsp. ghee salt to taste
Wash channa dal in several changes of water & leave to soak for half an hour in warm water.
Place eggs in a saucepan and cover with cold water, bring to a rolling boil, cover and boil for 10 minutes. Leave eggs in saucepan to cool, drain, peel, cut each egg in half & set aside.
Heat oil over medium-high heat, sputter cumin seeds, cinnamon, star anise & minced chilies.
Add turmeric, garam masala and ginger paste, stir for a minute then add channa dal and water.
Bring dal to a boil, lower heat to medium-low and simmer until soft.
Add salt to taste, sugar, diced tomatoes or paste & simmer for a few minutes.
Place halved eggs in a serving dish and pour dal over the eggs.