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Chingri diye Kolai Dal (Urad Dal with Shrimps)

November 8, 2018 By Maumita Paul 3 Comments

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Chingri diye Kolai DalPin

One autumn evening, Bapi brings home a pair of binoculars. A childhood friend of his had been visiting and he had brought this for us all the way from Germany.
Dada and I are elated.

I am just entering the magical world of physics and the science of optics, the tantalizing world of convex and concave lenses and the so-ridiculously-simple-once-you-get-it principles around focal lengths, has just started to enthrall me.

And one sultry afternoon, once Grandma has retired to her room for her customary postprandial nap and Maa is engrossed in a novel, I surreptitiously head to the backyard. Once I am certain that no one is around, I stealthily sneak out the ancient magnifying glass that I have fished out of the corner of the top drawer in Grandma’s armoire and hold steady the handle of the steel-rimmed lens to receive the mean rays of the sun. Just as the picture in the book had indicated. I now try and adjust a ruled sheet of paper that I have torn from my notebook below the lens. And wait for the rays to converge on the paper.
Nothing seems to happen.
I fidget.
And then just as I am about to give up, the miracle happens.
The paper starts to smoulder.
That I can start a fire without a match-stick is nothing short of magic.
I am ecstatic.

I confess to Bapi a good couple of weeks later about my secret experiment, almost expecting a sharp reprimand for him.
I too did that the first time we were taught about magnifying glasses, Bapi whispers to me, Don’t tell Grandma though.
Both of us burst into peals of laughter.
But do be careful, he cautions, do not burn yourself. Remember Archimedes destroyed an entire armada of Roman ships just by using mirrors to concentrate sun rays on the attacking fleet.
Don’t underestimate the power of sun rays.

One morning, tyrannized by a colony of fiendish red ants that I had mistakenly stepped on while playing in the backyard, I decide to teach the tiny brutes a lesson, Archimedes style.
And armed with my lethal weapon, the seemingly innocuous magnifying glass that I focus on the ant nest, I unleash havoc on the busy colony, leaving armies of ants charred to death.

I proudly narrate my heroic exploits to Bapi when he returns home in the evening.
But today he is far from amused.
Science is a blessing, he solemnly asserts, meant for the good of the world. Not a weapon of destruction.
Simple words that stick with me forever.

Back to the binoculars.
They shrink distance for me, bring the far so near, I can almost touch and feel the distant now.
I discover novelty in the ever-familiar surroundings of our humble home and backyard.
Suddenly the cantankerous parakeets seem so much closer, I see sublime beauty in the iridescent green-purple band on the pigeons neck, I finally spot the enigmatic cuckoo pining for his lover high up in the mango tree and Bapi points me to the the cute owlet napping blissfully in the gnarled guava tree.

One afternoon, Mejomama accompanies me on a walk to the Kushiara.
The ageless grey-green river, the fishing boats returning to the bank, the chatter of people congregating on the river banks waiting for the day’s catch to be offloaded, the hawkers selling a paraphernalia of goods – blankets and woollens to weather the impending winter, sinful tele bhaja straight out of the ancient kadai filled to the brim with smoking hot oil, piping hot tea poured in flamboyance into terracotta bhnaars from the battered aluminium kettle, evening dailies and magazines, balloons in a frenzy of colours and plastic dolls with hidden whistles, I am clearly distracted by the cauldron of activity.
Mama bargains for kucho chingri fresh off the boats and once convinced he has a fair price, picks up some shrimps.
Do you see those people on the other side ? Mama suddenly taps me on my shoulder.
I strain my eyes to take note of the microscopic humans as they go about their daily chores.
Try your binoculars, Mama suggests.
I see them so much clearer now, I respond. My eyes now focused on the horizon through the binoculars.
And then as an afterthought add, but what’s so special about them ?
That’s Bangladesh, Mama declares.
But the men look just like us, I assert quite confidently.
Mama looks puzzled. Yes, they do.
But you just said it’s a different country. I am still trying to decipher what’s unique that I am missing.
We were one country, Mama explains, till the British decided to partition us just before they granted us independence.
It’s getting late, let’s head back, Mama suggests.

We walk back in silence, my yet-to-reach-teens brain trying hard to fathom why someone would want to draw a line that divided people who were so alike.

Chingri diye Kalai DalPin

Maa cooks a delectable Chingri diye Kolai Dal with the shrimps we get back home.
In Mama’s honour, Bapi says in jest, your Didi doesn’t cook her Chingri diye Kolai Dal unless you come over.
Mama blushes.
Chingri diye Kolai Dal is indeed Mamas favourite.

Chingri diye Kolai Dal. A symphony of Kolai Dal and shrimps. Earthy yet finger licking delicious. And quintessentially Sylheti.
Do give this a try the next time you get home some kucho chingri !!

Chingri diye Kolai DalPin

Chingri diye Kolai Dal (Urad Dal with Shrimps)

Chingri diye Kolai Dal. A symphony of Kolai Dal and shrimps. Earthy yet finger licking delicious. And quintessentially Sylheti. Enjoy !!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

  • 1 cup urad or kolai dal husked and split
  • 250 g shrimps deshelled, deveined and heads removed
  • 3 onions cubed
  • 1/2 tbsp ginger paste
  • 3-4 green chilies slit
  • 1 tsp turmeric powder
  • 2 green cardamom
  • 2 cloves
  • 1 one inch cinnamon stick
  • 2 bay leaves
  • 1.5 tbsp mustard oil
  • 1/2 tbsp ghee
  • salt to taste

Instructions
 

  • Dry roast the urad dal till golden brown. Wash and drain the dal, keep aside.
  • Cook the urad dal with 11/2 cups of water until just cooked. Care needs to be taken that the dal does not become too mushy.
  • Marinate the shrimps with a little turmeric powder and salt. Keep aside.
  • Heat 1/2 tbsp oil, lightly fry the shrimps, keep aside in a bowl.
  • Add the remaining oil to the pan, when smoking hot, add crushed cinnamon, cloves, cardamom and bay leaves. Allow the spices to splutter.
  • Add the onions, cook till they become soft and translucent. Add the ginger paste, saute for 2-3 minutes over a medium flame.
  • Pour in the boiled dal, sprinkle in the turmeric powder and salt, give it a hearty mix. Bring to a gentle simmer.
  • Keep checking the consistency of the dal, it should not be too runny, neither too thick, if needed, add some warm water to get the consistency right.
  • Throw in the fried shrimps and slit green chilies, bring to a boil. Adjust seasonings, finish with a dollop of ghee and serve hot with rice.

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Filed Under: Bengali Recipes, Lentils/Dals Tagged With: Bengali Dal Recipes, Bengali Food Blog, Bengali Food Photography, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Chingri diye Kolai Dal, Dal, Dal Food Photography, Dal Photography, Fish, Food Photography, Indian Dal Recipes, Indian Food Photography, Indian Recipes, Kolai Dal, Non Vegetarian, Opar Banglar Ranna, Prawns, Sylheti Ranna, Traditional Bengali Recipes

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Reader Interactions

Comments

  1. Sweta Ghosh Roy

    July 30, 2020 at 11:52 am

    Chingri diye kolai r dal amar baaper barir famous khawar. After all amra hore dore bangal. Ek thala bhaat uthe jai. Maa darun banai jano. Tumi anar amake nostalgic kore dile. Thank you for the same.

    Reply
  2. Ruman Akhtar Ahmed

    December 8, 2018 at 4:02 pm

    Maam, I liked the recipe, can it be done with an alternative dal please mention, thanks.

    Reply
    • Maumita Paul

      December 9, 2018 at 11:13 am

      Ruman, you can use moong dal!!

      Reply

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
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Maumita Paul
When life gives you nolen gur, you go crazy with p When life gives you nolen gur, you go crazy with pithe puli and payesh. 
And then you make a delectable nolen gurer panacotta ❤️❤️❤️
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Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #pannacotta #creatingmemories #foodthatheals
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
This is the story of Grandma. And her fierce love This is the story of Grandma. And her fierce love for rice. Not just rice, any new harvest. Any fresh produce of the soil. Her soil. As she would proudly assert.
Wasting rice in our growing-up years was never an option. Not even a single grain. This is the labour of love. She would remind Dada and me whenever we fussed about food. This is the culmination of months of back-breaking labour. Respect the grain. Respect the farmer.

Cut to the present. My chire has just arrived. Ordered online and delivered at the doorstep by a logistics company. I am blissfully ignorant of what rice went in to prepare this chire. And the farmer shall remain an unacquainted stranger to me. As would his family who possibly helped as well.
Food has reduced, I ruminate, to being impersonal, hasnt it, the consumer and the producer separated by more degrees than my mind can decipher. The price I guess for the comforts of modern life.
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To read more and  try chirer doodpuli , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals

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