Sabji Diye Daler Jol bora r Jhol / Vegetables Gravy with Dal Bora (Vada) Cooked in Water
A classic summer vegetarian dish from Bengal…. served with hot steamed rice..
This dish contains protein and fibre… and basically we don’t need any other dish to be made… any dal like matar dal, moong dal or chana dal can be used to make the bora..
Green Chilies can be added as per your choice, I added few of them as they were not very spicy…
For the Jol Bora
Ingredients
1/2 cup Dal wash and soak for an hour
1 inch Ginger
1 or 2 Green chillies
Salt to taste
1/4 tsp Turmeric powder
Pinch of Asafoetida
2 cups of Water
Method
Drain out all the water from the dal, in a grinder, add the dal, asafoetida, salt, green chillies and ginger, grind the dal into a fine paste, remove the dal from the grinder, but keep the grinder jar aside as we will grind other ingredients later in it. Beat the dal batter well until fluffy. Take a bowl, add water, add salt and turmeric. Let the water boil, and then reduce the flame to medium heat. Drop in small portions of the batter into the simmering water. Let the bora simmer for 2 to 3 minutes, then turn the bora and and continue cooking for another 3 minutes, gradually remove the bora from the water and keep them aside, keep the water too as we will use it to make the gravy.
For the Wet Paste
Ingredients
1/2 cup Grated Coconut
1 tbsp Poppy seed
1 tbsp Mustard seeds
2 to 3 Green Chillies
Method
Use the same grinder jar grinder jar that we used for grinding the dal, add the coconut, green chillies, mustard seeds and poppy seeds. Add water and grind all the ingredients together into a fine paste.
For the Jhol / Gravy
Ingredients
1 Big bowl of Vegetable peeled cut into cubes or pieces like Potato, Ridge Gourd, Pointed Gourd, Brinjal, Drumstick, Bottle Gourd 2 to 3 Green Chillies
1 tsp Grated Ginger
Dal Bora
Wet Paste
1/2 tsp Nigella seeds
1 Dried Red Chilli
2 Bay leaves
Pinch of Asafoetida
Salt to taste
1 or 2 tsp Sugar
1/2 tsp Turmeric powder
2 tbsp + 1 tsp Mustard Oil
Water that we used for boiling the Bora
Method
Take a wok, add 2 tbsp oil, add the nigella seeds, bay leaves and dried chilli, let the nigella seeds crackle, add asafoetida and ginger, sauté for few seconds, add the vegetables, salt and turmeric powder. Stir and sauté the vegetables for 3 to 4 minutes, now add the water which we had used to cook the bora and another cup of plain water. Cover and let the vegetables cook until it is 80 percent tender. Now add the bora, sugar and the paste, cover and continue cooking for another 10 minutes, adjust the salt and sugar. Add a tsp of mustard oil for top. Once done serve the dish with steamed rice.
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