This is a common bong delicacy on a cold winter day. Markets in Bengal fill up with fresh vegetables in winter and this dish makes ample use of that. This is generally served with hot rice, accompanied by begun bhaja (fried eggplant) or crispy aloo-bhaja (potato chips).
- 1 cup yellow split peas (or Motor daal)
- 1/2 radish cut in cubes
- 1/2 cup cauliflower florets
- 1 carrot cut in cubes
- 1/2 cup green peas
- Handful of freshly chopped coriander leaves
- 3,4 green chilies slit lengthwise
- 1 tsp. kalonji ( Nigella seeds)
- Ghee ( clarified butter)
Wash the dal and cook it in a pressure cooker with 2 cups of water and a pinch of salt and turmeric powder. Let the cooker whistle once, then wait for the pressure to be released by its own. You can boil the dal without cooker but then it will take longer time.
In a separate pan or microwave cook the vegetables till they are tender.
Heat oil in a kadai and temper it with kalonji and green chilies. Once it starts sputtering add the cooked vegetables and sauté till the nice aroma of the vegetables fill the air.
Now add dal and season it with salt and sugar. Finish it off with freshly chopped coriander leaves and a spoonful of ghee.