Friday, 11 March 2016

Lau re Much Muche Khosha Bhaja served with Taak Massor Dal with Radhuni Phoran.....

Lau re Much Muche Khosha Bhaja served with 
Taak Massor Dal with Radhuni Phoran.....
Crispy Bottle Gourd Peel Fry served with 
Sour Split Red lentils with Wild Celery seeds seasoning.. 

As summer is in, I prefer to have simple and light food. Some thing sour and tangy... Taak Massor Dal with Radhuni Phoran is a simple dal made with raw mango to have a tangy.... Sour taste with wild celery seeds which has a distinct flavour and one of the key ingredient in Panch Phorn. It is rare to find it in local markets, but is available in Bengali stores.
Lau re Much Muche Khosha Bhaja is a very interesting side dish made from the peels of a Bottle Gourd. We Bengalis make a dish out of the vegetable peels too. If you see there are more nutritious values in the peels of a vegetables which we thrown away. This is a crispy fry dish which goes well with hot dal and steam rice. It is absolutely a soul food.... 

Lau re Much Muche Khosha Bhaja

1 bowl of Bottle Gourd Peel cut into thin slices
1/4 cup Rice Flour
2 tbsp Gram Flour
1 tbsp Poppy seeds
1 tsp Nigella seeds
1 tsp Green Chillies chopped 
Salt to taste 
Oil to deep fry

Mix all the above ingredients except oil together. Mix it well. Let it stand for 10 minutes. Heat oil in a wok, spread the bottle gourd peels little at a time on the hot oil, fry on medium heat till crispy and golden in colour. Serve it with hot Taak Massor Dal and Steam Rice. 

Taak Massor Dal with Radhuni Seasoning 

1/2 cup Massor Dal / Split Red Lentil washed and soaked
1 Onion chopped 
4 to 5 pieces of Raw Mango 
1 Green chillies slit 
1/2 tsp Radhuni / Celery seeds
2 Bay Leaves
1 Dry Red Chilli 
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil  
Few Coriander leaves chopped 

Take a pressure cooker. Add oil, let it heat. Add Radhuni seeds, bay leaves and dry chilli. Let the seed crackle. Add the onion and green chilli, fry till translucent. Add the mango pieces, stir it. Add the soaked dal, salt and turmeric powder. Stir it, add 3 cups of water. Pressure cook and give 3 whistles. Let the pressure release on it's own. Add a cup of water more, depending on the consistency wanted. Simmer for 5 minutes more. Add coriander leaves for garnish. Serve hot.

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