The need to have light, nutritious and delicious meals begin in most Indian families during and after Chaitra Navratri, because handling Indian summers is no easy task. While we might crave a spicy and rich curry, we all know handling the aftermath of eating it during peak summer months is very difficult. What we need during these summer months are simple, sattvik curries that provide nutrition and hydration while tasting amazing. If you are looking for such a recipe, then this Bengali Jhaaler Jhol recipe is just what you need.
Jhaaler Jhol is a simple mix vegetable curry that is turned outstanding because of the addition of simple lentil fritters. The fritters are made with yellow split peas, which are known as motor dal in Bengali. These Motor Bora or lentil fritters are cooked separately and added to the mixed vegetables at the very last moment, a step that ensures they stay slightly crunchy when you eat them. The same Motor Bora is also used to make other Bengali vegetarian favourites like Borar Jhaal.
What makes Jhaaler jhol even more nutritious is the fact that plenty of summer vegetables are added to it. Pointed gourd, brinjals, drumsticks and potatoes make this soupy dish hearty and a summer favourite. There is also a wintery version of Jhaaler Jhol which is made with winter veggies like cauliflower and carrots. But for summers, the version with pointed gourd and drumsticks is recommended as the ingredients are easily available and in season.
Jhaaler Jhol is a no onion-no garlic recipe and is packed with vegetables and mild spices. So, the dish truly qualifies as a nutritious sattvik one. Here’s the easy-peasy recipe for you to try out.
Ingredients:
1 cup yellow split peas, soaked
3-4 pointed gourd, scraped and halved
2 potatoes, quartered
3 small brinjals, halved
½ cup drumsticks, chopped
½ tsp ginger paste
½ tsp cumin powder
½ tsp coriander powder
1 tsp green chilli paste
½ tsp turmeric powder
½ tsp cumin seeds
1 bay leaf
1 dry red chilli
½ tsp sugar
Salt, to taste
3 tbsp mustard oil
2 cups water
Method:
1. To make the Motor Boda, grind the soaked yellow split peas into a fine paste.
2. Add salt and mix well.
3. Heat oil in a pan and make small, flat fritters with the batter.
4. Drain the Motor Boda and set them aside for later.
5. Heat 2 tablespoons mustard oil in a wok.
6. Add the pointed gourd and fry them until they turn golden. Remove and set aside.
7. Now add the potatoes and fry them.
8. Once the potatoes start turning a little brown, add ginger paste, cumin powder, turmeric powder, coriander powder, salt and green chilli paste.
9. Mix well, add water and continue cooking for a few minutes or until the potatoes are half cooked.
10. Then gradually add the pointed gourd, drumsticks, sugar and brinjals.
11. Cover and cook until all the veggies are tender.
12. Remove the cooked veggies into a large bowl.
13. Now, heat mustard oil again in a wok.
14. Add cumin seeds, bay leaf and dry red chilli.
15. Once the tempering stops spluttering, add the cooked veggies back in.
16. Add the Motor Boda and cook for a minute and serve the Jhaaler Jhol hot with more mustard oil sprinkled on top.