Alex Arson's Crock Pot

Moosur daal – a fusion of Bengal and Bihar

Disclaimer Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes

I learnt to make daal at 24. I was instructed by a friend over a video call because I didn't want to Google it. They taught me how to make it in the style their mom made it – the Bihari style. Then my mother told me how we don't do all that in the Bengali style. So I learnt two very different processes of having daal. I'll list both down below.

What I find interesting is that both cultures developed side by side and yet we have so many differences. Industrialisation of the country has only made the gap bigger instead of bridging it. It saddens me so much. Especially when from all over the world we're getting reports of governments assassinating their own citizens, I think it's really important as a nation that we embrace the strength in our diversity. Our cultures, histories, languages, differences and similarities are what make us unique and interesting. This is why colonisers have chosen us over and over and over. Yet, Indians have always managed to assimilate our oppressors into our society, gently redirecting them from pillaging to seeing us as equal traders. We need to remember the sheer power Indians hold in the world. Our greatest exports – intellect, spices, rice, human labour – are what the world functions on. I truly believe the day we reconcile our inter-cultural differences, we will be unstoppable.

Anyway, getting back to daal. My go to is the Bengali version as you'll see it's easier and quicker. The Bihari version is for days when you need comfort in food but also therapy in the preparation. I'm usually lazy and believe in one pot fast cooks but some recipes are so close to my heart, I can't help but share. I know a lot of you also hate chopping and extra prep time but if you have the opportunity and energy, do try the Bihari version of the recipe. You won't regret putting the 15 mins of extra effort.

Ingredients – Bengali version

• Paanch foron
• Mustard oil
• Turmeric
• Salt
• Moosur daal
• Water
• Pressure cooker

Instructions

• Wash the daal
• In some heated oil in the pressure cooker, put the paanch foron in and let it sputter for a few seconds
• Drop in the daal
• Add salt and turmeric powder and let the water dry off. Stir occasionally
• Add water, at least double the amount of daal (this one is a little more flowy. On setting aside for a while, the chonky parts of the daal settles at the bottom, creating my favourite warm drink in the world – daaler jol which literally translates to pulses' water)
• Close the lid of the pressure cooker
• Wait for 3-4 whistles
• Let the pressure release on its own
• Serve over hot rice and with some onion, tomato, cucumber salad dressed with lemon juice and salt

Ingredients – Bihari version

• Tej patta
• Dried red chilli (my preference is Kashmiri, it adds a layer of smokiness to the daal that's just irreplaceable)
• Onion
• Garlic
• Tomato
• Green chilli
• Mustard oil
• Turmeric
• Chilli powder
• Salt
• Moosur daal
• Water
• Coriander
• Pressure cooker

Instructions

• Wash the daal
• Add salt and water to the daal and let it pressure cook
• Wait for 2-3 whistles
• Chop onions, garlic and green chilli
• In a pan, heat mustard oil
• Add tej patta and dried red chilli
• When they start to sputter, add garlic
• As the raw garlic smell disappears, add onions and a little more salt
• When the onion turns translucent, add chillies and tomatoes
• Cook till all the vegetables look wilted
• Add turmeric powder, and red chilli powder
• Fry till you can't smell the raw masala anymore
• Open the lid to your pressure cooker once the pressure is released
• Vigorously break down the daal pieces with a daal masher
• Add the scorching, sputtering chokh/tadka/temper to the daal and stir it in
• Garnish with some freshly chopped coriander
• Serve over hot rice and with some rice+sabudana papad

Write to me at alexarson@skiff.com