Bengal : Luchi, Doi Dharosh and Aamer Dal

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From April first, the Blogging Marathon participants have been traversing through most of the Indian states (and some Union territories) trying out the regional food, one state at a time.

The final stop is at West Bengal and this is what I have prepared for the state. Check out the other Bengali recipes at the end of the post.

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The posts done till now were prepared from the month of February and so all I had to do was schedule the posts to go live on that particular day. But unfortunately for Bengal, I kept procrastinating until the end. So April 30th came and went and I was still clueless about what to prepare.

I had bought some ready made rasgolla with an idea to prepare cheater’s rasmalai and to end the month long marathon on a sweet note. But then some ideas just don’t materialize…in this case, the idea(rasgolla) got eaten as such before I could improvise it as rasmalai.

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The good thing was the rest of the participants did their share of Bengali dishes and I was able to browse through each of them and finalize mine. After ruling out rasmalai and the chanar payesh, which some had prepared, I decided on Vaishali’s Tauk dal and doi dharosh. It’s hardly surprising, given that I have already done three states (Gujarat, Delhi, UP and now Bengal) based on her blog :-).

It was also kind of in line with the lunch platter theme I was preparing for all the other states. So, tauk dal and doi dharosh it is…along with luchis and the left over ready made rasgollas. For the luchis, I prepared a corn kurma as a side dish. It’s not a Bengali recipe.

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The Menu:

  • Doi Dharosh : Okra cooked in yogurt. This is a combination with Tok dal
  • Aamer Dal / Tok Dal/ Tauk Dal : Lentils with green mangoes and tempered with panch phoron.
  • Luchi :  Deep fried pooris made of all purpose flour.
  • Rice
  • Rasgolla : A Bengali sweet prepared of fresh paneer (or chena as it’s called) and soaked in sugar syrup. The ones here are ready made.
  • Corn Coconut Milk Kurma : This dish is NOT Bengali. I served it along with Luchi as there was no potatoes to make aloo dum.
  • Chili and Lemon wedge : on the side.

This is a picture of a Bengali Thali I had prepared two years back :-). Check out here for more pictures and the recipe links. bengali thali

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Some more Bengali recipes in this space:

14 thoughts on “Bengal : Luchi, Doi Dharosh and Aamer Dal

  1. Priya says:

    Thats saffron rasgollas are just simply out of the world. Tauk dol and doi dharosh sounds as a prefect pair, beautiful and fingerlicking spread again.

  2. Srivalli says:

    Rajani, this is such a neat idea..hahah..trust you to improvise on it..however your pictures surely make us drool!..It was fantastic doing this Mega Marathon with you..:)

  3. Pavani says:

    Rajani, I’m going to miss your thalis :-( Thanks for sharing such delicious and beautifully presented thalis. It was great running the marathon with you and I’ll be back here browsing for ideas and recipes.

  4. usha says:

    Awesome job again with the thali. The thali you put together couple years ago is also very yummy. You did a great job with the thalis for this BM. It was a virtual feast visiting your blog.

  5. Vaishali Sabnani says:

    I remember your previous thali..we exchanged quite a bit of conversation then…and this new thali…well I have made the same daal and bhindi..but i love the way you have presented ..super…you have totally rocked throughout this marathon…kudos!!

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