Arhar Daal and Aloo Posto(Tuvar Lentil and Potato in Poppy seed paste)

               Daal with Aloo Posto is one of the most sought and common dishes in a Bong house.In this present hot and humid climate this easily digestable platter is every bong's need.A Bengali kitchen always have aloo,poppy seed and mustard oil in store.Aloo Posto is mainly paired with Daal.You can have any daal of your choice.Here I am sharing Arhar Daal recipe which is considered to be very soothing for stomach especially in this climate.Aloo Posto is a classic example of how a dish prepared with just a few ingredients can yield to be so yummy.......

              Hellowwww everyone............... in this session I am going to share with you today two recipes that will satiate your taste buds and at the same time make you stay healthy.So lets get started with my first recipe of.....

                                                                ARHAR DAAL
Ingredients:

  1. Arhar/Toor Dal: 3 cups
  2. Water
  3. Asafoetida/Hing: 2 teaspoons
  4. Salt to taste
  5. Sugar as per choice
  6. Turmeric Powder: a pinch
  7. Cumin seeds: 1 tablespoon
  8. Dried Whole Red Chilli : 2
  9. Bayleaf/Tejpata: 2
  10. Mustard oil: 1 tablespoon
  11. Ghee: 1 tablespoon
  12. Green Chilli: 4


Procedure:
  1. Pressure cook the daal with turmeric,salt and hing or asafoetida.The daal shall be well cooked but not mushy.
  2. After the pressure settles down open the lid and stir a bit with the ladle.Be careful there must be enough steam.
  3. Take a Kadhai/Wok and heat the mustard oil.Add Cumin seeds,Whole Red Chilli and Tejpata/Bayleaf.Let them sizzle.
  4. As soon as the flavor emanates pour the Daal carefully and stir.
  5. Put water into it as per what consistency you want.This daal tastes good when left slightly thick.
  6. Slit the green chillies and add to it.
  7. Check for the salt.
  8. Add sugar.This daal is eaten slightly sweet.
  9. Cover it and cook for 5 to 7 minutes.
  10. Turn off the gas and add the ghee....
Your daal is now ready.Lets prepare the Aloo Posto....

                                                               ALOO POSTO

 Ingredients:
  1. Aloo/Potato: 6 (cut into cubes)
  2. Poppy Seed:6 teaspoons
  3. Whole Dried Red Chilli: 1
  4. Green Chilli: 4
  5. Salt to taste
  6. Onion seed/Kalojire: 2 teaspoon
  7. Mustard Oil
( You can also use the the temperings of Cumin seeds,Whole dried red chilli and Tejpata/Bayleaf  OR Paanch Phoron/Paanch Phutan and Whole dried red chilli.What I personally do is I alternate among these temperings.This Onion seeds/Kalojire temperings was the recipe of my Dida/maternal grandmother and she used to prepare the best Aloo Posto I have ever eaten.Her tradition is followed by my mother and she makes it a total YUM!!!!!!!.My Mom in law prepares this dish with Cumin seed Tejpata tempering and its DELICIOUS !!!!! too)......

Procedure:
  1. Make Poppy seed paste with 1 whole dried red chilli.
  2. Take a kadhai/wok and heat mustard oil and add any of the above mentioned temperings.
  3. When the flavor emanates add the potatoes with a little bit salt and cook.
  4. When the potatoes are half cooked add the poppy seed paste.Coat with the potatoes very well.
  5. Stir frequently and check that it does not stick to the bottom of the pan.
  6. You can smell the aroma of the poppy seed frying.Add the green chillies and check for the salt.
  7. You don't have to fry it too much.The potatoes will get cooked with the regular stirrings.
  8. As soon as you see the potatoes are well cooked and the poppy seeds are sticking to the potatoes and the sides of the pan be sure the cooking is done.
  9. Turn off the gas and give standing time.
                            Enjoy your delicious platter of Daal,Aloo Posto.Serve it with GOROM GOROM BHAAT(steamed rice).You can have an omlette or chicken pakoras as a second side but I love it this way.Share your feedbacks and queries and I shall be waiting.

Thanks for stopping by............................................................With Love
                                                                                                   SANCHARI

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