Steamed Basmati Rice, Cholar Dal and Potol Bhaja

Ingredients

• 1 cup Chana Dal (Also known as split Bengal gram)
• 4 cup Water (3 cups for cooking and 1 cup for adjusting consistency, plus more for soaking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee (For authentic flavor, can be substituted with oil for a vegan version)
• 2 tbsp Coconut Slices (Thinly sliced from dry or fresh coconut)
• 1 piece Bay Leaf
• 2 piece Dry Red Chilli (Broken in half)
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 1 inch Ginger (Finely grated)
• 2 piece Green Chilli (Slit lengthwise)
• 2 tbsp Raisins
• 1 tbsp Sugar (Adjust to taste for the characteristic sweet flavor)
• 0.5 tsp Garam Masala (Preferably Bengali garam masala if available)

Instructions

1. 1

   Soak and Cook the Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 2-3 hours, or preferably overnight.
   • Drain the soaking water. Transfer the dal to a pressure cooker.
   • Add 3 cups of fresh water, turmeric powder, and salt. Stir well.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes. The dal should be cooked through and soft, but still hold its shape.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Tempering (Tadka)

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the coconut slices and fry until they turn golden brown and aromatic. Remove with a slotted spoon and set aside.
   • In the same ghee, add the bay leaf and dry red chilies. Sauté for about 30 seconds.
   • Add the cumin seeds. Once they start to splutter, add the hing and sauté for another 10 seconds.
3. 3

Ingredients

• 500 g Potol (Also known as pointed gourd)
• 4 tbsp Mustard Oil (For shallow frying, essential for authentic flavor)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Red Chili Powder (Optional, for a little heat)
• 0.5 tsp Sugar (Optional, helps with caramelization)

Instructions

1. 1

   Prepare and Marinate the Potol

   • Wash the potol thoroughly under running water.
   • Trim off both ends. Using a knife, lightly scrape the green skin to remove the tough outer layer, but do not peel it completely. This texture is key to a good bhaja.
   • Slice the potol into uniform rounds, about 1/4-inch thick.
   • In a mixing bowl, combine the sliced potol with turmeric powder, salt, red chili powder (if using), and sugar (if using).
   • Toss gently with your hands to ensure each slice is evenly coated. Let it marinate for at least 10 minutes.
2. 2

   Shallow Fry the Potol Slices

   • Place a wide, heavy-bottomed pan (like a kadai or skillet) over medium-high heat.
   • Add the mustard oil and heat it until it becomes fragrant and you see faint smoke rising. This step is crucial to mellow the oil's pungent flavor.
   • Carefully arrange a single layer of the marinated potol slices in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for about 3-5 minutes on the first side, until it's golden brown and crisp at the edges.
   • Flip the slices using tongs and fry the other side for another 3-4 minutes until tender and evenly browned.
   • Once cooked, remove the fried potol with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
3. 3

   Serve Hot

   • Repeat the frying process with the remaining batches of potol.
   • Serve the Potol Bhaja immediately while it's hot and crispy.
   • It pairs perfectly with 'gorom bhaat' (hot steamed rice) and a simple dal like Masoor Dal or Moong Dal for a classic Bengali meal.