Few days back I was on a mission to explore Matar Dal in various forms. Few of the recipes I have already shared in my blog. At the beginning of the meal, you can have some Matar Dal Bhate or matar dal bharta, followed by some Matar Daler Bora r jhal. You can have this Ol r Matar Dal er Dhoka – A dish with Elephant Yam as main course. To conclude the meal, you may try Matar Dal er Borar Tok. So many varieties, right !! To add to this list, I have tried Chapor diye Jhinge Posto. Now, what is this Chapor? It is basically the lentil patties, where the Matar dal is getting soaked over night in water. The next morning, you make a paste of it with some spices and spread it onto a flat pan. Cook it over low heat till the paste gets dried up completely and then break them into pieces. These are your chapor. You may add it in various vegetable dishes.
For this dish, I have added the chapor while cooking some jhinge posto. The chapor has soaked the additional liquid and gave a nice texture to the dish.
Ingredients for Chapor diye Jhinge Posto
- Matar Dal – 1 bowl
- Ginger – 1 inch
- Green chili – 4 for chapor, 2 for poppy seed paste, 1 for tempering
- Jhinge or Ridgegourd – 4
- Ginger Paste – 1 tbsp
- Dry red chili – 1
- Poppy seed – 2 tbsp
- Salt and turmeric – as required
- Sugar – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Mustard oil for cooking
How to make Chapor diye Jhinge Posto
Soak the matar dal over night or atleast for 3 hours. Then grind it to a paste with some ginger bits and green chili. Add a pinch of salt as well.
In a flat non stick pan, heat 1 tbsp of oil. Now spread the dal paste evenly onto the pan. Lower the heat and keep cooking.
Once one side is cooked through, flip the patties and cook the other side.
The chapor is ready now. Remove from heat and keep aside. Once it is cool, break into pieces.
To make the jhinge posto, peel the jhinge or ridge gourd . Soak the poppy seed for atleast 30 minutes.
Grind the soaked poppy seed with some green chili and a pinch of salt.
Heat oil in a pan and then temper the oil with red and green chili along with some fenugreek seeds.
Now, add the jhinge or ridgegourd with a pinch of salt and turmeric. Fry a little.
Lower the heat and cook with the lid on. Ridgegourd will release lot of water and it will get cooked in it’s own water.
When ridgegourd is almost cooked, add the chapor back to the pan. The chapor will soak the excess juice.
Now pour the ground poppy seed. Mix well.
Cook for two more minutes till the gravy thickens.
Adjust the seasoning and sprinkle the sugar. Mix well. and remove from heat. Keep 30 minutes standing time.
Serve hot with plain rice.