50 Min

DF

GF

V

Calcutta Dal

This dal is prepared with the hallmarks of Bengali cooking. Mustard oil for the slight horseradish like flavor, jaggery to add a touch of sweetness and all the spices that make up panch phoran, or the 5-Spice mix that is typically added to many of the dishes from Bengal. Add a handful of chopped cilantro at the end and a squeeze of lime.

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Cook Time

50 Minutes

Serves

4

Directions

Step 1

Rinse dal 2 to 3 times in cold water, then soak in cold water for 2 to 3 hours. Drain and add 5 cups of fresh water. Bring to a boil over high heat. Lower heat, add turmeric, ginger, and salt then cover and cook until tender, 40 minutes.

Step 2

Turn off the heat and stir in jaggery and serrano purée.

Step 3

Mix all of the spice seeds together for the pop. Heat mustard oil and pop the cumin, mustard, fennel, kalonji, fenugreek seeds, and asafoetida. After the seeds pop, turn off the heat and add the kari leaves to the hot oil. Add this to the dal and stir to combine.

Notes & Variations

Mix 2 parts dal with one part peanut butter and spread on toast for breakfast. Top with cilantro or other herbs.
Serve with basmati rice or as an accompaniment to a salad.
No jaggery or asafoetida? Use honey and garlic respectively.

Ingredients

Dal:

2 cups channa dal, soaked and drained

5 cups water

3/4 teaspoon ground turmeric

2 tablespoons ginger purée

1 1/2 teaspoon sea salt (plus more to taste)

3/4 teaspoon jaggery

1/2 tablespoon serrano purée (or minced serrano)

Pop:

4 tablespoons mustard oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon kalonji seeds

1/4 teaspoon fenugreek seeds

Small pinch of asafoetida

1 tablespoon kari leaves, roughly chopped

Step 1

Step 2

Turn off the heat and stir in jaggery and serrano purée.

Step 3

Dal:

2 cups channa dal, soaked and drained

5 cups water

3/4 teaspoon ground turmeric

2 tablespoons ginger purée

1 1/2 teaspoon sea salt (plus more to taste)

3/4 teaspoon jaggery

1/2 tablespoon serrano purée (or minced serrano)

Pop:

4 tablespoons mustard oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon kalonji seeds

1/4 teaspoon fenugreek seeds

Small pinch of asafoetida

1 tablespoon kari leaves, roughly chopped

Notes & Variations

Mix 2 parts dal with one part peanut butter and spread on toast for breakfast. Top with cilantro or other herbs.
Serve with basmati rice or as an accompaniment to a salad.
No jaggery or asafoetida? Use honey and garlic respectively.

Tags:

50 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

50 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

WHAT'S YOUR FAVORITE PEPPER AND WHY IS IT SERRANO?

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Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

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Condiments

Raita

Chutneys

Pickles

Masala

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Grains

Buckwheat

Khichri

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Dough

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Batter

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Savory Baked

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Land & Sea

Land & Sea

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Okra