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Monday, April 21, 2014

Lentil- Potato Curry (ডাল-আলুর চচ্চড়ি)

  1. Masoor dal- 1/2 cup
  2. Potato- 2 medium size (around 400 gm)
  3. Onion (chopped)- 2 Tbs
  4. Garlic (chopped)- 3 clove
  5. Ginger (chopped)- 1 Tbs
  6. Whole red chili- 2 pieces
  7. Bay leaf- 1 pieces
  8. Fenugreek seed - 1/4 ts (please see the notes below)
  9. Fennel seed- 1/4 ts (please see the notes below)
  10. Black cumin seed- 1/4 ts(please see the notes below)
  11. Turmeric powder- 1/4 ts
  12. Cumin powder- 1/2 ts
  13. Red chili powder- 1/2 ts
  14. Salt- 1 ts or to taste
  15. Oil- 3 Tbs
  16. Coriander leaf (chopped)- 1 Tbs (optional) 
Note: If you do not have the fenugreek seed, fennel seed & black cumin seed, you can use 1 ts Panch phoron (bengali 5 spices) instead of all those seed.

  1. Peel and wash the potatoes and then  cut into long thin strips (julienne) and set aside. (if you want you can fry the potato in oil for around 5 minutes and set them aside)
  2. Wash the dal and soak it in water for 4-5 minute and then drain the water.
  3. Heat oil in a sauce pan. Then add the fenugreek seed, fennel seed, black cumin seed, whole red chili, and bay leaf; let them temper for few seconds. Then add the chopped garlic, chopped ginger and chopped onion and fry them until the onion become soft and light brown in color. 
  4. Now add the washed da, add turmeric powder, red chili powder & cumin powde, fry them for around 1 minute and then add around 2-3 cups of water.
  5. Cook dal in medium heat until it is 6o% done. 
  6. Then add the cut potato into the dal, stir it, then cover the pan and let them cook until the potato become soft (around 10 minutes).
  7.  Spread the chopped coriander on top of the curry and turn off the heat.
  8. Serve the curry warm with ruti, parata or luci.
Maksuda Hossain
(Portland, Oregon, USA)


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