Pepe diye Bhaja Moong Daal | Lentil with Raw Papaya
15 September
Raw papayas are considered very good for the stomach. When ever you need a happy bowel, a Bengali mother would always recommend you to have boiled raw papaya or what we call as seddho pepe. Full raw or partially ripened, seddho pepe always tastes awesome to me. There are many yummy vegetarian preparations in the Begali cuisine with Raw papaya and most of the times its cooked a little sweet apart from the time it is added to the daal. Cooking daal with vegetables is a common culture in Bengal. Usually Moong Daal pairs well with all sorts of vegetables and most of the time sobji diye moong er daal (Daal with vegetables) is prepared on special occasions with seasonal produce. But pepe diye Moong daal ( Moong daal with raw papaya) is prepared like a everyday daal in a Bengali household.
It is a simple hearty daal recipe, especially preferred during the summer months at my home. My mom used to find innovative ways to feed me vegetables when I was small, putting all the unattractive vegetables in daal was an easy way out for her. As a result right from childhood I grew up loving this preparation. This daal preparation doesn't have any bells and whistles but this makes up for a hearty meal when you pair it with any vegetable and steamed rice.
- Moong Daal - 200 gm
- Whole Jeera - 1 tsp
- Raw Papaya - 1 cup, cubed
- Ginger Paste - 1 tbsp
- Dry Red Chilli - 2
- Turmeric Powder - as needed
- Bay Leaf - 1
- Salt as per taste
- Ghee - 1/2 tsp
- Refined Oil/ Cooking Oil
- Pressure Cooker
- Kadai
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