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PIYAJU / DAL PAKORA / LENTIL BALLS
Only a few days of Ramadal left and we thought of enjoying a pure Bangali Iftar tonight with some 'BhajaBhuja'(means fried food).
Although we fast all day and detox our bodies, at Iftar it is very important to have healthy food to keep our body hydrated and nourished. But being a Bangali, we often crave for those fried food we once devoured back home. Tonight's Iftar menu was, Piyaju, boot bhaja(black lentil), beguni (eggplant fried) and muri (puffed rice)
Yes so much fried food huh? Just for one night, it won't hurt!
I have posted Piyaju for tonight's entry on my blog since this was and always will be one of my most favorite fried foods! First I'd like to tell you that 'Piyaju' derives from the word 'Piyaj', which means 'Onion', and Piyaju means something that is made with Piyaj. (I guess, i never really asked anyone why it's called Piyaju, but it's really made with lentil?)
Traditionally Piyaju requires a lot of onion to make it crispy and crunchy and flavorful. So, I'd suppose thats where the name came from!
Here is the recipe below my friends, and I hope you all have a peaceful few days of RAMADAN. And wish all my beloved MUSLIM friends a very blessed LAYLATUL-QADR. Remember me in your Prayers =)
Deep Fry Pan
Metal Strainer Spoon
2 1/4 cups of Masoor dal/Red lentil
2 medium Onions (thinly sliced)
5-8 Green chilly (chopped)
2-4 teaspoons Turmeric Powder
2 teaspoons Red chilly powder
1/3 cup Cilantro/Coriander (roughly chopped)
Oil in a deep fry pan, enough to deep fry
- Soak the dal in a bowl of water for about 1 hour. Or if you are like me in a rush and don't have 1 hour to prepare, then first soak the dal for atleast 15 mins in hot water and then microwave it covered for another 20 mins or so. That should do the job!
- After it is well soaked, place all the dal inside a food processor and Pulse blend. I say 'Pulse' because to achieve a crunchy bite you do not want the mixture to be fully pureed. A bit of chunks from the dal left will give you a crunchy bite. But you can also fully puree it if you are not a 'crunchy bite' lover like me!
- Once pulsed/blended, take out the dal and place in a large bowl
- Add the turmeric powder, red chilly powder, chopped chillies and onions and the roughly chopped coriander
- Mix well with hands.
- Heat the oil in the fry pan under medium-high flame
- do make sure the oil is well heated, otherwise the pakoras will not be well fried and will turn out sloppy
- Make small-medium balls with the dal mixture with your hands or a table spoon and slowly plac ein the fry pan for deep frying
- Fry until golden brown
- Place in a tray/plate over paper towel to soak the oil from the pakoras ( I do not like to taste oil in my pakoras!)
They should taste spicy and crunchy ! Serve with hot sauce or ketchup, or your favorite chutney!
This Post is participating in the MLLA event hosted by the wonderful Susan of the
"Well Seasoned Cook"
"Well Seasoned Cook"