1/3tspfenugreek seeds or methito be used for tempering
1/2tspturmeric powder
salt to taste
1cupwater
2tspginger paste or preferably crushed fresh ginger
2tspghee
Instructions
Preparation for Chapor Ghonto
Wash the dal repeatedly in water to ensure that it contains no dust or impurities
Soak the dal in enough water for at least 3 hours, preferably overnight
Chop the veggies listed under "Vegetables Needed" finely. Keep separate
Slit the green chilis
Once the dal has soaked for the above-mentioned time, put them (without any water) in a mixie and grind to a paste. Ensure that it is not a fine paste, it must have some texture. Depending on the size of the grinding/mixing vessel, you may need to do it multiple times
Put the dal paste in a bowl, add turmeric powder and salt as mentioned under "For the Chapor in Chapor Ghonto" and give give it a nice mix using a spoon or your fingers
How to Prepare the Chapor/Chapri
Take a wok and put it on a medium flame
Add mustard oil or ghee. I have used mustard oil
Once the mustard oil smokes, take a portion of the dal mix on your palm. With the other palm press gently to give it a patty like shape. Alternatively, use a spoon to scoop in a portion of the dal paste
Slowly and carefully, place the dal batter (or patty) on your palm or spoon into the wok. If you see that the dal patty isn't flat, use the back of the spoon to spread out the dal and give it a flat-like appearance. This needs to be done fast (before the dal fries in the oil/ghee and forms its shape) and carefully.
If there is space in the wok, repeat the above steps again
Fry on each end on medium heat for 2 minutes
Using the spatula turn over to fry the other end for another minute or two
When both sides are fried properly (resembling a light golden brown color), take them off and keep separately
Repeat till the dal batter lasts
How to Cook Chapor Ghonto
Add ghee or mustard oil to the wok
When the oil smokes, add the temperings in order - bayleaf, slit green chilis, mustard seeds and fenugreek seeds (methi)
When the mustard seeds start spluttering, add in all the vegetables
Saute properly on high heat for 5-7 minutes
Add turmeric powder, salt and water. Add enough water sufficient to cook the vegetables properly
Cook covered for another 4-5 minutes
In the meantime, break the chapris in smaller pieces
Uncover the wok, add in the broken chapor or chapris
Mix and cook till the water dries out
Check for seasonings and if needed, adjust
Add in freshly crushed ginger or use ginger paste
Switch off the flame immediately and give the chapor ghonto a nice mix
Add in the ghee and mix
Serve with rice
Notes
This recipe tastes the best when cooked with ghee
Do not make a fine paste of the dal/lentils - it should be coarse to provide a bite and texture
This recipe does not use tomatoes, red chili powder, cumin and coriander powders - as always simplicity defines the soul of the dish, not pound of spices
Many prefer to improve the flavor of the chapor/chapri by adding minced green chilis and nigella seeds to the dal batter. Traditionally, this dish was a favorite among the widows and hence does not contain a lot of heating elements (chilis are heating elements)
You may add in a teaspoon of sugar as is followed in the Barendra region
You may add in a teaspoon of mustard oil before serving - this is often followed in the Barendra region
The most important and challenging part while cooking a chapor ghonto is to balance the bitter flavor