Bengali Garam Masala

Bengali garam masala. An aromatic spice mixture. Add a pinch of this garam masala with a teaspoon of ghee or clarified butter in your curries at the end to enhance the flavour and taste. This spice mixture is commonly used in every Bengali home. In curries, ghonto,dalna etc.

My mother and mother in law both were use it freshly ground in stone grinder or sil batta. And they never dry roast the spices. But I have dry roasted lightly for easy grinding. I remember it’s a regular duty of our domestic helper to grind a small bowl full of this garam masala with the help of little water daily. I didn’t use my stone grinder or sil batta since a long time. Discarded the old one because of small modular kitchen. But I had browse for the picture last night. And loved the picture below. Just like I had in my earlier kitchen.

In my parental home stone grinder or sil batta was made of black stone. In Bengali it’s called sil nora. I will ask my sister in law to send me a picture. Earlier shared one more aromatic Bengali spice mix Bhaja moshla to enhance the flavour of your cutlets, dum aloo, sandwich stuffing or any savoury dish.

Sending this recipe to 278 #Foodiemonday bloghop theme is Spice Mix Secrets suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna is a very talented blogger. Her space is full of different types of wonderful recipes. And she has also some delicious and flavorful spice mix or podi recipes. I have bookmarked her Peanut powder or palli podi and Idli dosa podi. Do visit her space for many more delicious snacks, starter, bread, curries, baked and tiffin recipes.

As I mentioned above that earlier people used this masala freshly ground. But I always store some for easy use. You have to add very little of this spice mixture. And never add it with other spices when sautéing or frying. Always add at the end or before removing the curry from stove for best result. It will make your dish more aromatic.

Recipe

Cardamom- 20

Cloves- 16

Cinnamon- 3 stick

Method

1. Dry roast the spices on a skillet for one minute only. You can also grind without dry roasting. But lightly dry roasted spices will grind easily.

2. Grind when cool. Store in an airtight container for later use. Add a pinch in your curries with ghee or clarified butter at the end to enhance the taste and flavour.

Notes

1. You can also grind this spice mixture without dry roasting if you have a powerful grinder.

2. You can add bay leaf and little javitri with cardamom, cloves and cinnamon if you want to make your spices more aromatic. But in Bengali garam masala we use only green cardamom, cinnamon and cloves.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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