I love my dalnas. Especially my niramish ones. I do need to confess upfront that I have a mammoth weakness for hnasher dimer dalna or Duck Egg Curry, but that’s a tale for another day.
Back to my niramish dalnas. The piece de resistance is the vegetable (the humble potato, cauliflower or potol or the more exotic green jackfruit or even raw fig (sigh, I have not had dumur for years) ), a medley of vegetables (potato and cauliflower, potato and potol), paneer (the divine chhanar dalna best when the paneer has just been lovingly prepared) or even fried lentil dumplings (the sinful dhokar dalna barring which a celebratory feast is rarely deemed complete).
All this in a delicately flavored tomato curry, perfumed with the earthy cumin and the inseparable holy troika of cinnamon, cardamom and cloves, spiked with ginger and kissed with cumin and coriander powder. Green chillies if you love your heat. A generous dollop of ghee please. No onions. No garlic.
For today, I do a aloo phulkopir dalna, possibly the most commonplace of all dalnas, no-fuss, unpretentious yet finger-licking delicious.
Do give it a try, it’s as simple as it gets, and you shall be addicted to it forever.