Bengali cuisine is often associated with fish and other non vegetarian fare but it is their large repertoire of vegetarian fare that is something that needs to be explored.

With dishes like Shukto, Aloo posto, Dhokar dalna, Luchi Cholar dal,Mishti doi, Sorshe Potol, Chanar dalna, Dhokar Dalna, Aloo chocchori, Mochar ghonto, Labra, Basanti pulao, Lao ghonto, Kochur saag, Kumror chokka, Ameer chutney, and Payesh the choice of vegetarian fare is immense. Spices and condiments like Mustard Yellow, Poppy seed, Panchphoron, Radhuni, Black onion seed, Black cumin and Mustard Oil are specifically used in Bengali cuisine.

Here is a recipe of Aat Anajer Dal made with eight different types of lentils courtesy Soham Dhar, Sous Chef, The Westin Kolkata Rajarhat.

Ingredients

• 1/3 cup Chana dal
• 1/3 cup Moong dal
• 1/4 cup Split Pea dal
• 1/4 cup Kaali dal
• 1/4 cup Urad dal
• 1/4 cup Toor dal
• 1/3 cup Rajma
• 1/3 cup Black Eyed Peas
• 1/3 cup pumpkin cut into medium cubes
• 1/3 cup mulo or radish cut into medium cubes
• 1/3 cup sweet potatoes or rangalu cut into medium cubes
• 1/3 cup jhinge or ridgegourd cut into medium cubes
• 1/3 cup green papaya cut into medium cubes
• 1/3 cup kakrol or teasel gourd cut into medium cubes
• 1/3 cup potol / parwal / pointed gourds cut into medium cubes
• 1 tsp panchforan
• 1 tsp turmeric powder
• 2-3 dry red chilies
• 2-3 bay leaves
• 2 tsp grated ginger
• 1/2 cup coconut freshly grated
•  2 tbsp. mustard oil
•  2 tbsp a dollop of ghee
•  Salt to taste

• Method
• Take equal amounts of Chana dal, Split Pea dal, Moong dal, Urad dal, Toor dal, Kaali dal, Rajma and  Black Eyed Peas. 
• Wash the eight types of dal thoroughly and soak them together in water overnight.
• In a large pan, heat mustard oil and add a tablespoon of ghee.
• Add Panch Foron (a mix of Fenugreek seeds, Nigella seeds, Cumin seeds, Black Mustard seeds, and Fennel seeds) and a bay leaf to the hot oil. Sauté until they start to splutter.
• Add chopped onions and tomatoes. (This is an optional step, some variations of this recipe skip onions, ginger and garlic )
• Sauté the onions, ginger and garlic until they turn soft and translucent.To the same mixture add all the diced vegetables (Pumpkin, Radish, Sweet Potato, Ridge gourd, Spiny Gourd (kankrol in bengali), Pointed gourd (Parval) and then green Papaya) along with a pinch of salt, turmeric powder, and a little bit of chili powder. Stir well and cook until the vegetables become tender.
• Drain the soaked dals and add them to the vegetable mixture. Stir to combine.
• Pressure cook the mixture for three whistles or until the dals are cooked thoroughly.
• Finish the dish with a dollop of ghee, grated coconut and chopped coriander for garnish

Read the full story that first appeared in CEIA Magazine’s October 2023 issue here:

The post The Vegetarian Delights of Bengal appeared first on Bindu Gopal Rao, Freelance Writer & Photographer.