Jhinge diye muger dal

Bethica Das’s Jhinge diye Muger Dal is her Bengali preparation of split green gram and ridge gourd. A whole-spice tempering, ginger, ghee and coriander leaves accompany the lentils and vegetable.

The dal is dry-roasted and soaked, while the ridge gourd is partly peeled and cut into roundels. The dal and gourd are pressure-cooked together with water and turmeric, then kept aside.

Mustard oil heats in a pan with bay leaves, dried red chillies, panch phoron, cinnamon, green cardamom and cloves. Grated ginger is added and sautéed briefly.

The same cooked dal and ridge gourd join the tempering with roasted cumin powder, salt and green chillies. The mixture simmers briefly on a low flame.

After the heat is switched off, ghee and chopped coriander leaves are stirred through. Steamed rice is the selected accompaniment, with the author’s offered papad retained as an optional side.