Chapor Or Lentil Patties In Mustard Sauce

Chapor or lentil patties in mustard sauce. Chapor ghonto is an authentic recipe of Bengal. Made of Matar dal or split dried pea lentil patties with mishmash of vegetables. Heard about chapor ghonto from a friend. Never tried before. Google it. So many recipes with veggies like potatoes pumpkin eggplants parwal or pointed gourd etc.

But first time made exactly as my friend told. It was with mustard paste. I used mustard powder. Needn’t much spices yet delicious. Used only ginger, green chilli, mustard powder and panch phoran. It was yummy. Didn’t get Matar dal or split dried pea lentil in local grocery. So used Chana dal or Bengal gram.

Dal or lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. And still low in calories and contain virtually no fat.

Our this week’s #Foodiemonday #bloghop theme is #DalDelights. Any recipe with dal or lentil.

So made this chapor again. But made with little changes. And very happy with the result.This time I have added tomato, garlic and kashmiri red chili powder. And the taste was amazing.

Recipe

 Chana dal/Bengal gram or Matar dal/split dried pea lentil – 1 cup

Ginger – 1 inch piece

Green chilli – 1 – 2

Salt to taste

Cumin powder – 1/2 teaspoon

Little oil for shallow frying

For the gravy

 Mustard powder – 2 teaspoon

Green chilli – 1 – 2

Garlic – 3 cloves

Tomato – 1 chopped

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 and 1/2 teaspoon

Salt to taste

Panch phoran – 1/2 teaspoon

Coriander leaves – 1 teaspoon chopped

Mustard oil – 2 tablespoon

Method

 Wash and soak the lentils or dal overnight. Grind them with ginger and green chilli. Add very little water if require. Don’t make it runny. Batter should be thick. Add salt and cumin powder. Beat well.Make patties with this batter and shallow fry in a nonstick pan with very little oil. Keep aside.

Soak the mustard powder in cold water. I have used Weikfield mustard powder. Blend the powder in cold water thoroughly till it becomes a thick cream. Allow to stand for 10 minutes to develop full flavour.

Grind the garlic, tomato and green chilli. Heat mustard oil in a pan. Add panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

Let the panch phoran splatter.Now add garlic tomato and green chilli paste. Saute till the oil leaves side. Add soaked mustard powder, salt, turmeric powder,chopped coriander leaves and kashmiri red chilli powder. Saute and add water. Add water as requir for gravy. Let it boil and add the lentil patties. Cook on simmer for 10 – 12 minutes or until the patties becomes soft.

Stir and mix well. Check and adjust the seasoning and switch off the flame. Chapor in mustard sauce is ready. Garnish with slit green chilli or chopped coriander leaves. Serve hot with steamed rice.