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Garur Dal

Garur Dal | Aat Aanajer Dal

Garur Dal. A potpourri of lentils. A medley of vegetables. Cooked on the last evening of Ashwin. Blessed by autumnal dewdrops. Relished on the first morning of Kartik. Divine !!!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bengali, Sylheti

Ingredients
  

  • 1/3 cup chana dal or bengal gram
  • 1/3 cup motor dal or yellow pea dal
  • 1/4 cup mugdal or moongdal
  • 1/4 cup urad or kolai dal
  • 1/4 cup toor or arhar dal
  • 1/4 cup sheem bichi or flat bean seeds
  • 1/4 cup black eyes peas
  • 1/4 cup horse gram dal
  • 1/3 cup pumpkin peeled and cut into medium cubes
  • 1/3 cup mulo or radish peeled and cut into medium cubes
  • 1/3 cup thor or banana stem cut into medium thin slices, remove fiber between each slices, and chop into small cubes
  • 1/3 cup jhinge or ridgegourd or chal kumro peeled and cut into medium cubes
  • 1/3 cup taro roots peeled and cut into medium cubes
  • 1/3 cup sheem cut into medium pieces
  • 1/3 cup water lily stems peel and cut into 1.5 inch long pieces
  • 1/3 cup potol / parwal / pointed gourds peeled and cut into medium cubes
  • 1 tsp panchforan
  • 1 tsp turmeric powder
  • 2-3 dry red chillies
  • 2-3 bay leaves
  • 2-3 green chillies slit
  • 2 tsp grated ginger
  • 1/2 cup coconut freshly grated
  • 2 tbsp mustard oil
  • 2 tbsp a dollop of ghee
  • salt to taste

Instructions
 

  • Soak each of the lentils separately overnight.
  • Drain the sheem bichi and black-eyed peas from water, gently press them to remove the outer skins. Keep aside.
  • Boil the lentils with a little salt and a pinch of turmeric powder till just cooked. (Please take care to ensure that the lentils do not get over-cooked and mushy.)
  • Boil the lentils with a little salt and a pinch of turmeric powder till just cooked. (Please take care to ensure that the lentils do not get over-cooked and mushy.)
  • Heat a little oil in a pan, throw in the panchforan, red chillies and bay leaves, allow the spices to splutter. Now add all the vegetables, sprinkle a little salt, sauté till the vegetables become tender .
  • Gentle pour in the boiled dal, add a cup of warm water. Bring to a gentle simmer, cool for another 5 minutes or so.
  • Add the grated ginger, cook for 1-2 odd minutes. Add the freshly grated coconut. Give it a good stir.
  • Adjust seasonings. Finish off with a generous dollop of ghee.