| Recipe Name:
Jhinge posto ridge gourd and poppy seeds |
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| Category:
Indian Regional |
Sub Category:
Bengali |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| For the garnish |
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| Ghee |
|
1 tbsp |
| Chopped coriander |
|
2 tablespoons |
| Other Ingredients: |
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| Broken wheat cleaned and washed |
|
1 cup |
| Cumin seeds |
|
1 teaspoon |
| Asafoetida |
|
1/4 teaspoon |
| Cloves |
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2 |
| Cinnamon |
|
1/2" piece |
| Onion, diced |
|
1/2 cup |
| French beans, diced |
|
1/2 cup |
| Carrots, diced |
|
1/2 cup |
| Cauliflower, cut into florets |
|
1/2 cup |
| Kalai Dal/ Urhad Dal |
|
250 gms |
| Water |
|
6cups |
| Turmeric paste |
|
1/4ts |
| Ginger paste |
|
2tbls |
| Salt and sugar to taste |
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| Ghee |
|
1tsp |
| Mustard seeds |
|
1/2 tsp |
| Red chillies |
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2 |
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Method: |
- Wash dal thoroughly and add to boiling water. Add the turmeric. Cook over fire until done.
- Add the ginger paste and mix thoroughly. Add salt to taste and very little sugar.
- Heat ghee in a pan, add mustard seeds and dry red chillies and when this stops spluttering, pour over dal and mix well.
- Serve at room temperature. It is a good accompaniment with rice
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