এ জগতে, হায়, সেই বেশি চায় আছে যার ভূরি ভূরি–
রাজার হস্ত করে সমস্ত কাঙালের ধন চুরি।
The above mentioned lines are from Rabindranath Thakur’s “দুই বিঘা জমি” (Dui Bigha Jomi). No, these lines have nothing to do with my today’s recipe. Then why these lines? Because, for me, there is nothing in the world that can describe the present social scenario better than these lines. While the society is sharply divided into haves and have nots, the poor is becoming more poor and the rich is continuing growing its bank balance. With that said, here I wish for all of us to get a good and unbiased governance this time. Happy Election Days! 😀 Eat good, feel good and vote wisely.
Starting the write up with a quotation from Tagore’s poem has another significance – yes, you got it – this is the third one of my recently introduced Thakurbarir Ranna series. Every Bengali has an untearable thread connected with Tagore. While we grow up singing his songs and reciting his poems, Sanchayita and Gitanjali are our holy books. Growing up, Tagore was my best escape from all worries and tensions and he still is. Recently, when I grabbed my copy of Thakurbarir Ranna, I made my way to bring Tagore to my kitchen as well. I am so happy.
Today’s dish is called Tetul diye Cholar Dal and I cooked it last Thursday when we had elections here in Bangalore. The reason behind the abrupt combination of elections and Tagore in this write up is partly this. Since the day was a holiday, I made the best use of it by trying out another gem of Jorashako Thakurbari kitchen.
This dish is mild, flavourful and has an awesome fusion of spiciness and tanginess in it. This versatile dish goes perfectly with steamed rice and luchi (Bengali deep fried puffy bread). This is different from the traditional Bengali Chanar/Cholar Dal that includes coconut. Tetul diye Cholar Dal is rather an unique combination where the boiled split chickpeas are cooked with tamarind puree with a dash of onion and garlic. Here’s the recipe for you all.
- 1 cup cholar dal (split chickpeas)
- 3/4 cup tamarind puree (adjust according to your taste)
- 5 green chillies, slitted from middle
- 1 onion, finely chopped
- 7 garlic cloves, minced
- 1/2 tea-spoon cumin seeds
- 3 dried red chillies
- 1/2 tea-spoon turmeric powder
- 1/2 tea-spoon garam masala powder
- 1 tea-spoon sugar
- 1 table-spoon ghee
- 2 table-spoon mustard oil
- salt, according to taste
- Soak the chickpeas overnight. Before cooking, pressure cook the chickpeas with green chillies and little salt for 5 whistles. Let the pressure cool down naturally.
- In a heavy bottom pan, dry roast cumin seeds and dried red chillies till aroma comes out. Let it cool down completely. Grind the roasted spices to make rough powder and keep aside.
- Heat oil in a pan and temper with onion and garlic. Sautè until the onion turns golden brown.
- Now, add the boiled chickpeas along with the water and give a quick mix.
- Add salt and turmeric powder and cover with the lid. Cook for 5 minutes on medium flame.
- Open the lid and add water if required and bring it to boil.
- Add tamarind puree and cook for another 5 minutes.
- Now, add roasted spice powder and ghee. Give it a quick mix. Turn the flame off.
- Add sugar and sprinkle the garam masala. Cover the lid and let it rest for 5 minutes.
- Your Tetul diye Cholar Dal is ready to be served now.
Serve this hot with rice or luchi and enjoy this authentic Thakurbarir Ranna 🙂
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.