Bom Chount

1. 1
   prep · ~60 min

   Soak the chana dal.

   Rinse the chana dal well and soak in enough water to cover for 1 hour. Drain before cooking.

   TIPSoaking softens the dal so it cooks quickly and blends smoothly with the tomatoes.
2. 2
   simmer · ~20 min

   Cook the tomatoes and dal.

   1.Combine chopped tomatoes, soaked chana dal, sugar, salt, and water in a saucepan.

   2.Bring to a boil, then reduce heat to a gentle simmer.

   3.Cook uncovered until the tomatoes break down and the dal is tender but holds its shape (15-20 minutes).

   TIPStir occasionally towards the end to prevent sticking as the mixture thickens.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a small pan over medium heat until it reaches its smoking point and turns pale yellow.

   2.Add panch phoron and let the seeds splutter (10-15 seconds).

   3.Add the dried red chili and grated ginger, sauté until fragrant (30 seconds).

   4.Toss in the raisins and stir for a few seconds until they puff up.

   TIPMustard oil must smoke to lose its raw pungency, which gives the chutney its signature Bengali depth.
4. 4
   mix · ~3 min

   Combine and finish.

   1.Pour the tempering over the cooked tomato-dal mixture.

   2.Stir well and simmer everything together for 2-3 minutes.

   3.Check consistency — it should be thick and jammy, not watery.

   4.Taste and adjust sugar or salt if needed.

   TIPIf the mixture is too runny, simmer a few minutes longer to evaporate excess liquid.
5. 5
   serve

   Cool and serve.

   Transfer the chutney to a serving bowl and let it cool to room temperature. The flavors deepen as it sits.

   TIPBom Chount tastes even better the next day after the flavors have melded.

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