Tuesday, June 2, 2009

Jamai Shoshthi Menu: part 1...Cholaar Dal & Alu posto

I will be writing the recipes in batches .So here I am with the recipe of Cholaar Dal and Alu Posto.
These two are integral parts of traditional bengali cuisine and very healthy too. My mother-in-law makes great posto dishes and after I got married I was really hooked on to them.
Back at home Ma's alu jhinge posto (potato and ridge gourd curry in poppy seed paste) and dim posto (eggs in poppy seed paste) are favourites.
But C is the die hard fan of Alu posto and so Alu posto it was... for Jamai Shoshthi.
And Cholaar Dal was a universal choice .

For the Dal:

split yellow grams-1 and 1/2 cup
coconut -chopped into small square pieces
ginger paste-1 tbsp
tomato-1 medium diced
dry red chilli- 1 dry roasted(optional)
whole garam masala-two cloves, two green cardamom, small cinammon roll dry roasted and crushed coarsely)
whole cumin seeds:1 tbsp
bay leaf -1
turmeric -1 tbsp
oil -3 tsp

Pressure cook the lentils with turmeric and a pinch of oil.
Heat the oil and sizzle the cumin seeds and the bay leaf.
Add the chilli and the dry roasted spice.
Next add the ginger and the toamtoes.
Add the coconut and fry until the spice is done and the coconit pieces are browned.
Add this mix to the lentil and adjust the seasoning and consistency.
Put on simmer for a couple of minutes and its ready to be served.

We like our Dal a little sweet .... so add sugar accordingly.

For the Alu posto:

potatoes- 3 medium diced
poppy seed paste- 5 heaped tbsp
green chillies-4-5 slit
kalajeera or black onion seeds-1/2 tsp
mustard oil :1 tsp
white oil:4 tbsp

Heat the white oil and lightly fry the potato pieces.
Add the onion seeds and the poppy seed paste.
Stir until the potatoes are coated with the posto.
When the posto is fried, add water (around 1/2 cup).
Add salt and the chillies and cover until the potatoes are cooked.The water should also dry up.
Just before taking off the heat add the mustard oil.
Serve hot.

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