Main Course: Daal Ka Dulhaa and Tamatar Nimona Ki Dulhan

I was sitting with Dr.Alka Srivastava,Head Of Division of Science) at our School. She was sharing different indulgences arranged at her home at Banaras-the Place that is known for Divine beings and Banarasi Sarees (Varanasi).She was portraying her life as a youngster encounters at Varanasi and how various types of dishes were ready at her home. I heard the accompanying dishes like Ghujaa, Daal Ka Dulhaa, Matar Nimona, Faraay, and so on. That was the start for first experience with the Universe OF BANARAS FOOD. I began perusing different sites to be aware of these dishes which were only new for me.

I was totally Entranced by the dish called “DAAL KA DULHAA”.The exacting significance is “THE Husband OF THE LENTILS” (this is the name of the dish and particularly ready from Bengal Gram). The technique to set it up is effectively accessible on a portion of the sites on Banarasi food. I was anxious and attempted my own hands in its arrangement and scholarly it. I don’t have a clue about the justification for why it got its name. In any case, my psyche was considering on something different!

Who can be the Lady of the hour? Ha ha!!! I properly investigated things on different sorts of recipes outlined in various web journals on Recipes or Cooking of Banaras. I found out about the fundamental fixings and style of the Cooking both veggie lover and non-vegan food. I was anxious till the time I found and arranged my own dish in BANARASI STYLE and referred to it as “TAMATAR NIMONA KI DULHAN”. In this article, I would be exhibiting the subtleties of the fixings and strategy to set up this new dish.



Panch Phoran-4 Tablespoons
Asoefitida-1 Teaspoon
Coriander Powder-1 Teaspoon
Stew Powder-1 Teaspoon
Garam Masala-1 Teaspoon
Cumin Seeds-1/2 Teaspoon
Carom Seeds

Bengal Gram – 1/2 Cup
New Coriander Leaves-6 Twigs
Salt to taste
Wheat Flour-3 Cups
Water for plying

Ply the flour by adding Adequate salt and carom seeds with the assistance of the water. Cover the mixture with the wet fabric and leave it for an hour.After 60 minutes, plan little bundles of the batter and carry out little estimated hotcakes of distance across 10 cm.

Absorb the Bengal gram water for 8 hours. Wash it with the new water and drudgery it in the coarse structure. Add stew powder,salt and cumin seeds. Blend it well with hands. Take a little part of it and spot it into the above pre-arranged Flapjacks. Gradually lift the four corners of the flapjack and set up the dumplings. Likewise, plan around 10 to 12 dumplings. One can profound fry these dumplings or use them for what it’s worth in this specific dish.

Take a tension cooker. Add 2 teaspoons of oil into it. Add panch phoran and let the seeds splutter for some time.Lower the gas burner. Cut tomatoes into little pieces and add them to the cooker. Add salt and blend them well. Cover the cooker and allow there to be 2 whistles. After a few time, eliminate the cover of the cooker and crush the blend to plan great tomato puree. Sifter it through a muslin material or the siever. Take a profound wok, add 1 Teaspoon of oil and cumin seeds. Bring down the gas burner and gradually add the tomato puree. Add stew powder, garam masala powder and coriander powder. Allow it to cook for quite a while. Later on, place the dumplings into the combination and cook for another 15 minutes.Add ¼ cup of water in the event that it is expected in the preparation.This is the manner by which one can set up the dish called TAMATAR KA NIMONA KI DULHAN.

Whenever I plan for a topical lunch or supper in the Banarasi style, I make it a point that these two dishes viz. DAAL KA DULHAA and TAMATAR NIMONA KI DULHAN are consistently present. This is the manner by which I can’t miss my path of praises from my visitors. They uniquely like the flavor of the tamatar nimona. The flavor is totally astonishing as one would prefer buds.

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