This dish is traditional in East India, around West Bengal. It was given to me by my friend, Sunita. It is ideal for vegetarians, or meat can be added if you wish. If pumpkin isn't in season, my friend tells me it can also be made with any sort of root vegetable - butternut squash, yam or sweet potato. Sunita, tells me this recipe was originally her mothers, although she has adapted it, but she doesn'tt know how many generations it has been passed down. It is ideal served with rice or naan.
Dal(lentil soup) is an everyday dish that is eaten with rice. I usually have dal at the end of a meal Makha Dal is special because of its thick gravy texture. It is a great pair with mango or tetul achar ( pickles). Some also like to have it with freshly squeezed lemon.
I have never tried this very unique recipe, but my friend, Unaiza, assured that it tastes great! I know some common recipes for frying eggs, but this is the first time I found a recipe for frying eggs over easy with curry. Enjoy!
Cinnamon tea is known for its delicious sweet flavor. It is great for uplifting a lonely soul in a rainy afternoon or sharing with friends and family when they come over.
Moog dal is a traditional Bengali-Indian lentil soup. Many add other types of dal, such as masoor or chora dal to the moog dal lentil soup. This dal is known for its thick gravy, and is served as an every day side dish for lunch and dinner with plain white rice. I like to have mood dal with plain ata rootis ( flour tortillas) and scrambled eggs for breakfast.
Pani Kochu (Tora) is a root vegetable found in south Asia which is somewhat like a potato, but it turns quite gluey when cooked. I never tried this recipe, but I like anything that has coconut milk in it. Pani Kochur Korma can be cooked at special occasions, and is eaten with pulao or tandoori rooti.
Deem Bhaji Curry is an easy to make quick curry. It can be served as breakfast with parathas or for lunch with rice.
Tamarind can be prepared in countless ways to make chutneys. This recipe makes the chutney quite sweet. The chutney is delicious by itself, but can be served with snacks, such as pakoras, samochar, pooris or shingaras. I personally like to have tetul chutney with daal and rice for lunch.
Dal Bhorta is an easy side dish that is often made in my home when there is not enough groceries or my mom does not feel like cooking. A trick to making dal bhorta is using left over dal from previous meals. You will just have to heat the dal so that all the water dries up completely, and the dal can be made into a paste. It is eaten with plain white rice, or can also be used to make dal poori.
Deem bhorta is an easy way of making young kids eat eggs who do not like hard boiled eggs or scrambled eggs. It is light, slightly spicy and VERY easy to make. It is served with plain white rice.