PALAK SAAG& MOOLI CHOCHORI WITH ROASTED MUNG DAL

U need:
For Chochori:
Palak saag: 1 bunch
White radish: 2
Pumpkin: 1/4 piece peeled and diced
Potato: 1 peeled and cut
mustard seeds: 2 tsp 
green chillies: 3
turmeric powder: 1 tsp
bay leaf: 1
kala jeera: 1/4 tsp
saunf:1/4 tsp
mustard seeds: 1/4 tsp
jeera: 1/4 tsp
Methi seeds: 2 to 3 
Mix all these and set aside.This is called panchporon.

For Dal:
Moong dal: 3/4 cup
turmeric powder: 1/2 tsp
kala jeera: 1/2 tsp
green chillies: 2
ginger grated: 2tsp
salt to taste
sugar: 1/2 tsp
coriander leaves minced: 2 tsp
oil: 2 tsp

Method:
1.Wash palak leaves and chop fine.Peel radish and dice.
2. Soak the mustard seeds in 1/2 cup water for 20 mins.Drain and grind to a smooth paste with a little water.
3. Heat 2 tablsp oil in a frying pan.When hot switch off the stove.Add bay leaf and the panchporon. Switch on the stove and saute . Add the vegetables ,turmeric powder ,except the palak and the green chillies. Saute once again.Cover and cook on medium heat till the vegetables are half cooked.
4. Remove the cove and stir well.Add the chopped palak,salt,green chillies and sugar.Cook covered for another few mins.
5. Once the vegetables are cooked add the ground mustard paste and stir well. Simmer for 2 mins. If you want you can add some coriander leaves.
6. Transfer the chochori to a serving bowl.Cover and set aside. Serve hot with rice and dal.

DAL:
1. In a pan dry roast the mung dal till light brown. Wash well.
2. In the pressure pan put the dal 1&1/2 cups water,grated ginger and turmeric and pressure cook.(2 whistles)
3.In a small pan add oil.Now add the kala jeera and saute.Open the cooker and add the sauteed  kala jeera and stir well.Switch on the stove. Add salt,sugar,green chillies and if required 1 cup water.Simmer for 6 to 8 mins till the dal thickens and is cooked well. Add some minced coriander leaves.
4. Transfer to a serving bowl and serve with hot rice,chochori and tomato salad.

Note: A simple Bengali meal the chochori with its mustard flavour is a delicacy a medley of flavours of various vegetables. You can also add brinjal and broad beans if you like. 
Mung dal is the staple dal in any Bengali meal.
Bonn!!!!!!!!Appetite!!!!!!!!!!!!!!!