Dal borar jhol (lentil fritter curry with ridge gourd and potato)
Curries With Bumbi · ♥ 1.8K likes · 42.2K views · 8 min video
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Ingredients
Method
Techniques
- 148 g chana dal
- 5 tbsp oil
- 2 medium potatoes
- 2 whole ridgegourd
- 1 tsp finely grated ginger
- 1 whole small green chilli
- ¼ cup water
Blend the dal with ginger, the green chilli and a quarter cup of water to a paste, a little coarse but not too coarse; add only the water needed.
Partially peel the ridge gourd, leaving some skin so it holds its shape, and cut into chunky pieces.
- ½ tsp salt
- ¼ tsp turmeric powder
Add salt and turmeric to the lentil paste and whisk 2 to 3 minutes to incorporate air so the fritters are lighter and fluffier.
Heat oil over medium heat; fry the potatoes on medium-high until golden brown and remove.
Whisk the batter again; with the heat low, drop small dollops into the oil. Do not turn them at once: fry on medium-low about a minute until they release from the pan, then turn and fry until golden brown. Fry in a single layer, in batches.
- 2 tbsp oil
- 2 tbsp reserved lentil batter
Reserve about two tablespoons of batter. Add two more tablespoons of oil for the last batch.
Tempering spices for the curry
- 2 whole dry red chilies
- 1 tsp nigella seeds
- ¼ tsp hing
With the oil hot and the heat low, add the dry red chilies, nigella seeds and hing.
Add the ridge gourd and fry on high heat until a little golden at the edges.
Frying the vegetables with spices
- 1 tsp finely grated ginger
- 1 tsp ground cumin
- 1 tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- salt
- 1 tsp gur
Add ginger, the fried potatoes, cumin, turmeric, Kashmiri chilli powder, salt and the jaggery.
variation: if using zucchini, cut it into large chunks or add it when the potatoes are almost cooked.
- ½ cup water
- 2½ cups hot water
Rinse the blender jar with half a cup of water, mix into the reserved batter and pour over the vegetables; add 2.5 cups of hot water.
Building a thin gravy
Keep the gravy thin, as the fritters absorb liquid. Cover on medium-low 6 to 7 minutes until the potatoes and ridge gourd are tender, stirring and adding hot water if it thickens.
Taste and adjust the seasoning; add the fritters and cook 2 minutes on medium heat, no more.
- chopped coriander leaves
Finish with chopped coriander leaves if liked; serve with hot steamed rice or roti.