There are many types of dal (lentils) available in India like masoor dal, moong dal, chana, arhar, urad, matar etc. All those are used to make various types of dal curry across the country. In Northern Indian states, people love spicy dal fry or dal tadka. In Southern Indian states, people prefer different types of preparation like sambar dal. In Eastern Indian states, people prefer less spicy & thin dal curry. In West Bengal, we also prefer such thin & less spicy dal curry. So we need a side dish to have with dal & rice. Bengali people mostly prefer three types of dal. These are masoor dal, moong dal & matar dal. But since my childhood, I use to eat another type of dal which is gathi kochur dal. Did you hear about that?
It is a thick curry prepared with taro root (gathi kochu in Bengali/Arbi in Hindi). This type of taro root based thick curry is very popular across the Bengal. You will be surprised to know that there is no dal (lentils) used to make this gathi kochur dal. But still, it is called as gathi kochur dal.
Actually this dish is looked similar to dal and people treat it the same way. Many people prefer to have this with rice along with a side dish like potato fries, brinjal fries, fried fish, mix veg curry etc. It is very delicious & healthy Bengali dish. It does not even to need so many ingredients to make.
This dal is my personal favorite. I do want anything else for a meal if it is served with plain rice. I love this dish since my childhood. Each year, I eat this almost every week during late summer & rainy season.
You never can get this dish at any restaurant. So you need to eat this then prepare it at home. Do you also want to try this awesome homemade gathi kochur dal? Let’s go.
Gathi kochur dal recipe
- 250 gm gathi kochu/Arbi
- 1.5 teaspoons cumin seeds
- 2 bay leaves/tej patta
- 3 whole red chillies/lal mirch
- 2 green chillies
- 2 teaspoons turmeric powder/Haldi
- Salt to taste
- 1 tablespoon any refined oil
- Water as needed (2 cups)
- Pressure cook whole arbi/gathi kochu (till 4-5 whistles) and then peel its skin and roughly mash
- Now heat oil in a kadai (Indian cooking pot) and add whole cumin seeds, whole red chillies and bay leaves, stir for 30 seconds
- Then add roughly mashed gathi kochu and stir, pour water as needed to make a thick gravy
- Then add turmeric powder, salt and green chillies
- Cook it for the next 10 minutes or more till it reaches desired consistency & thickness
- Switch off the fire and serve with rice