Puja’s recipes
Durga Puja -- the ceremonial worship of the mother goddess, is one of the most important festivals of Bengal. Durga Puja is celebrated every year in the Hindu month of Ashwin.
And what is a festival without the culinary delicacies? In Bengal, Durga Puja is one of the biggest religious festivals that is observed with pomp and fervour. Bengalis are well known for their passion for good food, especially during this 5-day long carnival, when all families indulge in a gastronomic fare at home.
This Sharodiyo season, to bring a delightful variety, food columnist Salina Parvin introduces her curious readers to some exclusive items of entrees, main courses, sides and sweet dishes on the upcoming issue of Star Lifestyle.
So, on the morning of Tuesday, 23 September read some mouth-watering recipes and prepare your kitchen for the upcoming festival!
Can’t wait? Here’s a chit in advance.
Shahi daal
This soup-like dish combines five different kinds of ‘daal’ and is therefore also known as 'Pancharatan daal’. This is a tasty way to get your daily dose of protein. Serve it with ‘naan’, plain rice or ‘luchi’.
Ingredients
¼ cup maskalai daal
¼ cup cholar daal
¼ cup moong daal
¼ cup masoor daal
¼ cup arhar daal
¼ cup chopped onion
1 tbsp ginger-garlic paste
½ tsp turmeric powdered
1 tsp coriander powder
1 tsp cumin seed
3 pieces green chilli
2 pieces large tomatoes
2 tbsp ghee
2 tbsp coriander leaves
A pinch of asafoetida powder (hing)
Salt to taste
Method
Mix, pick, rinse several times and soak the lentils in water for 2 hours. In a deep pan add mixed lentils, salt, turmeric powder and water, cover the pan and cook for 30-40 minutes. Stir the daal occasionally. Add some more water if needed. In a separate pan, pour ghee and let it heat up. Carefully add a pinch of hing and cumin seeds. When cumin is brown, add ginger-garlic paste, sauté well; then add onions and sauté again till brown in colour.
Now add tomatoes, green chillies, coriander powder and cook well till oil separates from the mixture. Now just whisk the daal slightly and pour it in the pan. Mix well, add some water if needed and cook on low heat for 15 minutes. Adjust the consistency of the daal to a creamy texture. When it is done remove the pan. Garnish with coriander leaves and serve it with rice or roti.
Photo: Sazzad Ibne Sayed
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