Bean seeds appear in the markets as soon as winter arrives. Rich in iron and vitamins, they help make up nutritional shortfalls and also help with weight loss.

Cooking bean seeds with fish adds variety. Mixed with shol or other local fish they make a delicious dish that gives both energy and nourishment. Those who prefer lighter food can cook the seeds into a dal instead. Bean-seed dal is simple, tasty and nutritious, and with hot rice it is hard to beat. Here is how to make it.

• Bean seeds (shelled): 1 cup
• Mung or masur dal: half a cup
• Chopped onion: 2 tablespoons
• Ginger and garlic paste: 1 teaspoon
• Turmeric and chilli powder: half a teaspoon each
• Green chillies: 4
• Whole cumin: a little
• Dried chilli: 1
• Chopped garlic: half a teaspoon
• Salt to taste
• Oil as needed

First wash the bean seeds and dal well. Put 2 cups of water in a pot, add the bean seeds and dal with the turmeric, chilli powder and salt, and boil them. When the dal and seeds are soft, turn off the heat.

In a separate pan heat oil and fry the chopped onion and chopped garlic until light brown. Add the ginger and garlic paste and cook it well until the raw smell goes.

Now pour the boiled dal and bean seeds into the spice mixture. Add water as needed and cook over a medium flame for 5 to 7 minutes, until the dal blends in nicely.

In another pan heat a little oil and fry the whole cumin, dried chilli and chopped garlic until lightly reddened. Pour this tempering over the dal, then take it off the heat and serve hot with rice.

Source: Jagonews24. First published in Bengali on The Agro News.