Tag: Yellow spilt peas with vegetables. Motar Dal

When my mother in law asked one day if I would like to taste some ‘Dal Chorano ‘, I was surprised, as it literally translates to ‘dal spread’ in English and I had not heard of this strange dish before. As it turned out though, it is actually a few vegetables spread or “Chorano” in the Dal. Sambar which is made in South Indian homes also is a dal and few vegetable combination, but sambar is hot and spicy and this Dal Chorano is bland, the only spice used is green chilies, turmeric, and Nigella seeds ( kalojire/Kalonji). This is usually made with vegetables that are available in the hot summer months so they are mainly gourds, and eggplants, potatoes, and some Danta. Danta is usually the stems of the pumpkin plant (Kumro Danta) or the bottle gourd plant( Lau danta) or drumsticks ( Sajne danta) . Sajne Danta are the long stick like fruits of the Moringa tree. The stem of the banana plant Thoar is also used as it has a nice crunchy texture . The Dal that forms the base of this dish can be either Yellow Moong or Motar Dal ( yellow split peas).

It is a simple and easy recipe but the taste depends a lot on the Cow’s Milk Ghee, that is used liberally and the spicy green chilies. Ghee or clarified butter is made out of either Buffalo Milk butter or Cow’s milk butter. There is a difference in the taste and the flavor and in Bengal the Cow’s milk ghee is preferred.

HOW TO MAKE THIS DAL

• First we boil the dal a little
• Next we add the vegetables to the dal and cook till the vegetables are cooked.
• Then just prepare the seasoning ( Tardka, Phoron) and add to the dal and vegetables
• Add a dollop of Ghee.

These are the vegetables I chose

The photo above is a piece of young Pumpkin stem . The tips of the stems and a few young leaves are used. The Video shows how to cut the stem.

How to cut the Vegetables:

Kumro Danta ( pumpkin plant stem): The tips of the vine is usually eaten, the thicker older stems are not good. The tip will have some young tender leaves and also the tendrils. Snip off the tendrils then cut off about 3 inches from the top with the young leaves, that is one piece. the rest of the stem is cut into about 3 inch pieces and the transparent outer skin is peeled off. The whole twig need not be used, but if there are some tender young leaves then that can be used. These stems are not swallowed when eating, only the young leaves can be eaten. The stems( danta) soak up the dal and when you chew these while eating the dal it has an unique taste. So when we eat this stem we chew on them, and suck the juices then throw away the stem.

Potol ( pointed gourd): scrape the skin of the potol first with your knife, then cut off the tips of both ends . Peel the green skin lengthwise so that there are alternate strips of green left. DO NOT remove the green skin totally or potol will lose its shape. After you peel cut into half length wise then each half again lengthwise. So 1 potol is cut into 4 long pieces. If the potol is very small then just cut it into half.

Jhinge ( ridged gourd): cut off the tips at both ends. then divide the Jhinge into 2 or 3 inch pieces. Next peel off the ridges, you can peel some of the green skin too, but not all . Cut each piece into half.

Aloo ( potato): Peel off the skin, then cut into 4 to 6 wedges depending on the size of the Potato.

Thoar ( Banana stem): Peel the outer layers then slice the stem into thin rounds. These a nice and crunchy and retains its shape. All the other vegetables are soft so this adds the special taste and bite.

HOW TO CUT THOAR OR BANANA STEM. How to cut Thoar or Banana plant Stem.

These Photos will be helpful or please see the post on How to cut thoar in my blog.

Wash all the vegetables and keep aside. While I am cutting the vegetables I usually cook the Dal in the Pressure cooker.

Then Add the vegetables to the Dal and also the salt, Turmeric ,chilies. Then once the vegetables are cooked I add the seasoning.

RECIPE

Ingredients

Matar Dal ( yellow split peas) 1 Cup

Vegetables

Potol ( pointed gourd) 1

Jhinge (ridged gourd) 1

Aloo ( potato) 1

Thoar (Banana stem) 5 or 6 slices

Kumro Danta ( Pumpkin plant stems) 8 pieces

Kancha Lonka ( green chilies) 6 slit.

[There is no need to have exact measurements. ]

Other vegetable that can be used in addition to the above or instead of the above ones are, Begoon ( eggplant), Lau (Bottle gourd), and Sajne Danta ( Drumsticks).

For the Phoron (seasoning or Tarda)

Ghee Preferably from Cow’s milk. 3 tablespoons

Salt 1/2 teaspoon or as required.

Holud ( turmeric Or Haldi) !/4 teaspoon

Kalo jire ( onion seeds or kalonji) 1/4 teaspoon

Ghee for garnishing. 2 tablespoons full

How to make the Dal

1. Wash the dal at least 2 or 3 times and then put it in the pressure cooker with 1 and 1/2 cups of water. Close the lid and place the cooker on the stove on high heat. After 1 whistle switch off the stove and keep it to cool down.
2. Cut all the Vegetables according to the detailed instructions given above, wash, and drain out the water.
3. Slit the green chilies length wise.
4. When the pressure cooker cools down open the lid, and add the vegetables, salt, 4 green chilies, and turmeric to the dal and cook it till the vegetables are cooked and can be cut with a spoon.
5. Add some water if the dal thickens too much. It should be like tomato soup consistency.
6. In a pan or wok heat the 3 tablespoons of ghee on medium flame till it is hot.
7. Add the 2 green chilies and the Kalojire, and let the chilies blister and brown a bit.
8. Now either you (1)pour the Dal with the vegetables on the seasoning in the wok, OR (2) pour the ghee with the phoron (seasoning) onto the Dal in the pressure cooker. In the first method there is a lot of splattering so I prefer the second method even though the first method is the traditional way of seasoning Dals.
9. Let it boil for a couple of minutes, taste to see if you need more salt. Pour it out into a serving bowl and add the remaining 2 tablespoons of ghee and serve. Tastes best with plain rice.