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Chaler Dalna

Chaler Dalna (Curry of Fragrant New Rice and a Medley of Winter Vegetables)

Chaler Dalna. A delicious curry of fragrant new rice and a medley of gorgeous winter vegetables. Another delicacy from Grandmas kitchen.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

  • 1 small cauliflower cut into medium sized florets
  • 6-7 baby potatoes peeled
  • 1/2 cup fresh green peas
  • 1/2 cup gobindobhog rice washed, drained and dried
  • 2 tomatoes finely chopped
  • 4-5 green chilies slit
  • 2 tsp grated ginger
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tsp whole cumin seeds
  • 2 tsp coriander sedds
  • 1/4 tsp hing or asafoetida
  • 2 green cardamom
  • 1 one inch cinnamon stick
  • 2 cloves
  • 2 bay leaves
  • 1/2 tsp garam masala powder
  • 4 tbsp oil
  • 1 tbsp ghee
  • 1 tsp sugar
  • salt to taste

Instructions
 

  • Dry roast 2 tsp each of cumin and coriander seeds, grind to a fine powder. Keep aside.
  • Heat 2 tbsp oil in frying pan, fry the cauliflower florets and baby potatoes till light brown. Keep aside on a kitchen absorbent towel.
  • Fry the rice in the same oil till the grains turn to a light golden brown, keep aside.
  • Add the remaining oil and 1/2 tbsp ghee to the pan, when smoking hot, throw in hing, crushed cardamom, cloves, cinnamon and bay leaves. Allow to splutter.
  • Take a small bowl, dissolve the turmeric powder, roasted cumin-coriander powder and red chili powder in a little water to form a paste. Add the masala paste to the pan, cook for 3-4 minutes.
  • Add the chopped tomatoes, sprinkle in the salt and cook till the tomatoes are cooked and the smell of raw tomatoes is no longer there.
  • Add the potatoes and green peas, cook for 5-7 minutes. Add the fried rice. Add salt and sugar along with 1.5 cup of warm water, cook over a medium flame till the rice is 75% cooked.
  • Add fried cauliflower florets and continue to cook till the vegetables are tender and the rice is cooked to perfection. You would not want the rice to be mushy and overcooked.
  • This dalna shall have a thick consistency, if it's too thick, feel free to add some more warm water. Adjust the seasonings.
  • Finish with a sprinkle of garam masala powder and a dollop of ghee.