✍🏽 Full written recipe: bongeats.com/recipe/garur-dal 📌 Watch this video in Bangla: ruclips.net/video/QNuoeaJ7_kQ/видео.html 🌾 We've served garur dal today with the fragrant, parboiled Tulaipanji (siddha) rice from "Amar Khamar". Visit go.bongeats.com/amar-khamar-free-shipping, or apply code BONGEATS23 for free shipping on orders over Rs 750!
I'm a follower of bongeats almost since its inception. You prople are inspiration for lot of bengalis like us staying out of bengal. I would like to witness "Gota Siddho" being cooked at bongeats's kitchen in this saraswati puja..I'm superexcited and looking forward to the recipe in making at the arena we call bongeats.
As an anthropologist, I look at Bong Eats' videos as a kind of cultural study and a public record of our food history. These are also gloriously relaxing videos to watch.
Absolutely! I was in transit while watching the video and thought the same. In my part of the world, Sylhet, we do it slightly different. We observe this under the aegis of "Ashwin e randhey Kartik e Khay"... so we cook and eat the leftover the next day as well.
@@SreemoyTalukdar So often, I discuss a video with my nani, and she will say 'oh yes, my mother or thakuma used to make that', almost as if the videos revive a memory of a childhood dish, which may one day be lost in time.
❤ growing up, one of my best friends from school was bengali and I spent considerable time at his place and heard a lot of Bengali, ate some food. This brings back memories, the music wafting in the background.
My Dinna (mother's mother), during her last few years, one fine day asked us to get her random vegetables for a dish we had never heard of. She then made a daal out of it and called it garur daal. None of us had heard of it before, let alone taste it. Next year, she decided she won't cook it again, as randomly as she had decided that she would, the previous year. It's been a few years since she passed and we often talk about that one dish she made just once and never again. This video finds us pleasantly surprised. We finally know what that dish might have meant for Dinna. Perhaps a fond look back at her childhood which she decided to recreate for just one last time.
আশ্বিনে রাঁধে, কার্তিকে খায়। যে বর মাগে, সে বর পায়। We are from Sylhet, we call it Aath Aanaaj er Dail and cook it on the last day of আশ্বিন month and have it the next day. We stay in Assam, and here this last day of আশ্বিন is celebrated as Kati Bihu by lighting lamps in our households and farmlands.
Saptarshi and Insiya, you guys are documenting Bengali culinary history like no other. I have told so many about Garur daal and everyone seemed to be oblivious about it. In my family, we do not add any ‘phoron’ or oil. There is a saying about Garur daal eaten during ‘Garu Sankranti’ - “আশ্বিনে রাঁধে, কার্তিকে খায়, যে বর মাগে, সেই বর পায়|" বর as in blessings. We have the left over daal with panta bhaat next day- on the first day of Kartik maash, as per the Bengali calendar. Small rituals, or rather লোকাচার or দেশাচার, but I feel these are very important connections with my roots.
“আশ্বিনে রাঁধে, কার্তিকে খায়, যে বর মাগে, সেই বর পায়|" এই কথাটা আমরা ব্যবহার করি পান্না' র ভাতের জন্য যেটা অশ্বিন মাসের সংক্রান্তির দিন রাধে আর কার্থিক মাসের প্রথম দিন খায়
Exactly, aar choto thakte it was a day to rejoice as I could ask for a wish. Fulfill holo ki na, no matter, next year with same enthusiasm again ready to ask for a wish😂
Both my parents have their roots in Bikrampur, Dhaka and I am 50 years old and, I am quite ashamed to admit that this is the first time I’m hearing about this Garur daal…jibone ei prothom! Bhaba jaye?? You guys are doing a great job…more power to you 💪🏾Thank you so much!
We are from east pakistan(modern day Bangladesh) origin, and today is a very special puja dedicated to our ancestors called garui puja. Never had I imgained watching this humble daal be prepared with such importantance. Thanking you while tasting mom's garui daal Ps:- any dish made during garui pujo or garui daal has to be without oil, use ghee instead
Thats not east Pakistani. Pakistan was never there before 1947. We are east Bengalis. Stop associating yourself with Pakistan for gods sake. We are hindus from east Bengalis. Pakistani muslims doesn't cooks garur dal in Durga Puja.
It’s almost like how sambar is made. It has a mix of all vegetables especially the variant we make in Kerala. It’s such a wholesome feel too see all foods are so closely or loosely connected across our country. More like first, 2nd and 3rd cousins 😅
I know I will probably not be able to make it ever but cannot help loving your videos because of the amount of effort you put into making them. Each step so beautifully explained, the alternatives provided in such a systematic order, the detailed prep work, just absolutely beautiful
আপনারা পুরোনো দিনের কথা মনে করিয়ে দিলেন। মা, ঠাকুরমার রান্না! এই হারিয়ে যাওয়া কে আবার ফিরে পাওয়া, আনন্দ আলাদা। অনেক ধন্যবাদ। খুব সুন্দর উপস্থাপনা। 🙏
I never thought this recipe will ever come on RUclips. Its very specific to a particular sect of opar Banglar Bengali from Dhaka. Remembering my childhood days. Thanks a lot for sharing. Another thing, only this day foron dewa hoy na. Onno din korley foron ditey hoy (surely taste changes😊) r minimum 13 ta ingredients ditey hoto. Jara ei recipe ta kheyeche tara e janey etar ki darun taste. Simple but so elegant.
Proud to be a bangal Bengali! My grandmother used to cook this daal for us.. Missing her after watching this.. This recipe is very nostalgic for our bengali households.. Thank you @BongEats for recreating my childhood.. ❤️
My pishi used to make this who is no more.. this reminded me of her and hers was famous in her para.. she used to give it to all her neighbours and it used to be a feast..❤
Thanks for sharing. I am from kerala and we have a similar dish called erissery.. it looks similar, however we use either green gram or lobia.. it is really interesting how similar food culture of Bengalis and Malayalis are.. 😊
Yes Bengal and Kerala s food habits are more similar than different. Many many food habits and cooking habits are same... ..use of coconut in food, banana leaves , fish cooked in certain manners are very similar
This is really nice ...I am bengali but I was not aware of this special daal..maybe because I never took much interest in our culture which I regret...but food is such an important part of any culture...so thank you for celebrating this part of our bengali culture....truly inspiring 😊
As a Sylheti I have never heard of this dish before however with the ingredients used and method of cooking I can guess that this is a Bangaal dish. Those who do cook this please do tell me which part of purbo bongo this dish originates from. Sylhetis also celebrate Sankranti by cooking aath-anaaj, a daalna made out of 8 vegetables. These autumnal food rituals are so fascinating.
Packed with goodness of so many veggies, which are so difficult to find, cut and prepare. Also you have great skills to cut such vegetables, thanks for sharing such a traditional and authentic recipe.
Garur Dal or pachan have deep roots in East Bengal culture and have their origins from East Bengal (present day Bangladesh). We also have the ritual of making Garur Dal and a little reminder that it’s made without the use of any form of oil other than ghee or any tempering (sombar) which is the actual essence of Garur dal and the same ritual has and is been followed by families living across my city…
Hi BongEats! Your recipes are so detailed and descriptive. This requires immense hardwork and patience. Thanks for sharing the complete recipes with us! ❤
I never thought I will see this recipe on youtube... My family prepares this Dal on Ashwin Sankranti during September or October.. this recipe prepared by the Bangals who are basically from Purbo bongo (now Bangladesh).. Garur Dal is an emotion for me.. Now I live in Chennai and can't prepare it because of less vegetable option available.. thanks bong eats for bringing smile on my face and tears to my eyes..❤
There is a very similar Tamil recipe called Thiruvathirai kootu. Made with dal, 7 vegetables (somewhat similar to the ones you have used) and Coconut. Nice to see similar rituals and recipes in various parts of India.
Bcs we had cultural exchange with chol kingdom long ago. That's why our men wears lungi, we eat siddho pitha which is similar to what you eat which is known as idli, we eat gola roti which similar to your dosa.
BEING NEW to calcutta - saw the water lilies and bought them and put them in a vase - Boy! Was I so wrong . And the black roots that had to be fished out of the water - had no clue. Happens when we have no translators. The local vegetable and fish market is a thrill to be in - it is a culinary vacation for us - Learnt from the vegetable vendors how to cook most of them - Keeps us healthy
What a precious recipe, thanks for sharing. You've always showed seasonal veggies and how to cook with them well. Love the video and thanks so much for your hard work. Looks delicious too!
Thank you for posting this piece of our culture. I was totally unware of the existence of this wonderful dish and I think many of us may not have heard of it before !
Garur dal, originally from East Bengal is a delicacy that's still observed by the people of Bikrampur in Bangladesh. The whole point of this dal is to relish the humble flavours of summer vegetables that will go out of season and not add any other complicated layers of flavour to it. I was waiting for this recipe for several years to be particularly done by Bong Eats. I'm a bit disappointed that the recipe strays from its authenticity.
Brings back memories of my Borka Dadu( Maternal Grandpa)! Onar sathe pukur theke shapla ante jetam.. He described this dish as " Ashwin e radhe, KArtik e khay: Je bor maange shae bor pay::"
Amazing - we have structurally something similar in Tamil nadu (and other south indian states have their own versions) - we call it kootu. My family uses coconut oil and jeera in their tempering in the end. Kootu can have a number of different vegetable combinations. Ash gourd, carrots, pumpkin are the most common that my mom uses. Always lovely to see how recipes across the sub-continent evolved.
আমি জন্মসূত্রে বাঙাল কিন্তু আমাদের গরুর ডাল খাওয়ার নিয়ম নেই। পাড়ার এক কাকিমা বানাতেন আমাদের দিতেন, খুব ভালো লাগতো। আর আমার ঠাকুরমা বলতেন " আশ্বিনে রাঁধে কার্তিকে খায় যে বর মাগে সে বর পায়।।
Amar maa banai.. R ato testy ki j darun khete ta r bolar noi. Ajj ker dine daal er jaa test hoi taa onno kono dine paoa jaina. Amra ei daal garsi vogobaan k utswargo kore khai❤.... Bideshe bose tomar daal ami lolup drishtite takiye achi❤
We have a similar recipe in Odisha and it is also eaten in the month of Kartik only. Though the combination of vegetables are a bit different. PS Insiya is looking ethereal in this video.
Hi Insiya the autumnal vegetables being used in the preparation of the dal has definitely been delightful and it has prompted me to savour the dish during the onset of pujo. Do make it available for download as it is not only the healthiest lentil version but also mouth watering in all its supremacy being so divinely authenticated in a typical bengali nature's bounty by you.Thanks a lot.
Amar Didar recipe.. amra aeta k Aath (8) anaaj er daal boli... My Dida's roots r from Shyleth, Bangladesh.. She left us in 2017.. This reminded me of her.. 💗
Thank you, Aditi, although garur dal isn’t lost or rare. Many people cook it. It will never be lost if people from our generation and younger keep making it every year. 🙃
Offcourse.. you are right in the true sense ,but I am saying it rare.. as basically it is belongs from #purbongo and reached us with our Dida ,Thakuma....
This feels like "Dalma", an Odia delicacy, and we Odias love and relish our dalma . A mix of dal, a lot of veggies, coconut, and ghee chownk. But, really like the additional new veggies and leaves. I'll try to add these too.
রান্নার জটিলতার উপর চমৎকার ভিডিও, এই ধরনের ভিডিও আমাকে আমার বাংলা অভিধান শিখতে এবং ব্যবহার করতে সাহায্য করে। গরু সংক্রান্তি নামটি আমার কাছে অদ্ভুত, যতক্ষণ না আমি জানতে পারি যে এটি আশ্বিনার সংক্রান্তি। আমরা ওড়িয়ারা একে ওডিয়াতে কুমার পূর্ণিমা/পুনেই বলি এবং কুমারকে এই দিনে ওড়িশায় অবিবাহিত পুরুষ ও মহিলাদের দ্বারা পূজা করা হয় (উত্তর ভারতে কার্তিকেয়)।
আমাদের বাড়িতে এই ডাল বানানোর কেও নেই ছোটবেলাতে পাশের বাড়ির জেঠিমা স্পেশালি আমাদের বাড়িতে দিতো,❤ এখন আমরা অনেক দূরে চলে এসেছি, আর কেও তখনকার মতো দেয়না, আমরাও বানাতে পারিনা 🤭 এবার বছর ১৭ পর বানাবো ❤️ কালীপূজা স্পেশাল ❤❤
Tommorow we are also going to eat the same. With ofcourse a small variation, tradition in our family is not to eat anything made of oil tommorow. So it will be rice and only Garor dal cooked tempered with ghee
i am bengali from assam ...we call this atanaj ...its supposed to have atleast 8 vegetables ...and we eat it next day too ....the sayung goes...'ashwin e radhe , kartik e khay; je bor maange, shey bor paay'
Hi bongeats. I have been following your cooking since 2 years, It has been a fantastic journey. I recenlty came across the bengali cook book recommendations on your website. I remember you mentioning internantional cook book recommendation in on eo fthe sunday adda, Can you please help me brush my memory or make new recommendation on eveidence based cookbooks
Hi Insiya, it was such a pleasure meeting you today in person coincidentally @Maharaja! I am a huge fan of Bongeats!! Never ever miss a video! You are just the same sweet person off camera as you appear on camera ❤️
I say, this is very similar to the Rishichi bhaji or Kandamool as it is called by the Gaud saraswat community in Maharashtra! They are believed to have migrated from Bengal many centuries ago. This definitely proves it.
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✍🏽 Full written recipe: bongeats.com/recipe/garur-dal
📌 Watch this video in Bangla: ruclips.net/video/QNuoeaJ7_kQ/видео.html
🌾 We've served garur dal today with the fragrant, parboiled Tulaipanji (siddha) rice from "Amar Khamar". Visit go.bongeats.com/amar-khamar-free-shipping, or apply code BONGEATS23 for free shipping on orders over Rs 750!
Please give a recipe of butter fry before diwali
I'm a follower of bongeats almost since its inception. You prople are inspiration for lot of bengalis like us staying out of bengal. I would like to witness "Gota Siddho" being cooked at bongeats's kitchen in this saraswati puja..I'm
superexcited and looking forward to the recipe in making at the arena we call bongeats.
As an anthropologist, I look at Bong Eats' videos as a kind of cultural study and a public record of our food history. These are also gloriously relaxing videos to watch.
Great point. This is indeed a documentation of food habits and cultural mores that will eventually evolve. The audio visual treat is a bonus.
Absolutely! I was in transit while watching the video and thought the same. In my part of the world, Sylhet, we do it slightly different. We observe this under the aegis of "Ashwin e randhey Kartik e Khay"... so we cook and eat the leftover the next day as well.
@@SreemoyTalukdar So often, I discuss a video with my nani, and she will say 'oh yes, my mother or thakuma used to make that', almost as if the videos revive a memory of a childhood dish, which may one day be lost in time.
Agree it's profound documentation of rich Heritage of Bengal
❤ growing up, one of my best friends from school was bengali and I spent considerable time at his place and heard a lot of Bengali, ate some food. This brings back memories, the music wafting in the background.
My Dinna (mother's mother), during her last few years, one fine day asked us to get her random vegetables for a dish we had never heard of. She then made a daal out of it and called it garur daal. None of us had heard of it before, let alone taste it.
Next year, she decided she won't cook it again, as randomly as she had decided that she would, the previous year. It's been a few years since she passed and we often talk about that one dish she made just once and never again.
This video finds us pleasantly surprised. We finally know what that dish might have meant for Dinna. Perhaps a fond look back at her childhood which she decided to recreate for just one last time.
Haha, how enigmatic!
@@BongEats that's precisely what Dinna was. Enigmatic and thoroughly unpredictable. Thank you so much for sharing this! ❤️
This comment made my eyes wet
My allergies are acting up while reading this 🥹
আশ্বিনে রাঁধে, কার্তিকে খায়। যে বর মাগে, সে বর পায়। We are from Sylhet, we call it Aath Aanaaj er Dail and cook it on the last day of আশ্বিন month and have it the next day. We stay in Assam, and here this last day of আশ্বিন is celebrated as Kati Bihu by lighting lamps in our households and farmlands.
Saptarshi and Insiya, you guys are documenting Bengali culinary history like no other. I have told so many about Garur daal and everyone seemed to be oblivious about it. In my family, we do not add any ‘phoron’ or oil. There is a saying about Garur daal eaten during ‘Garu Sankranti’ - “আশ্বিনে রাঁধে, কার্তিকে খায়, যে বর মাগে, সেই বর পায়|" বর as in blessings. We have the left over daal with panta bhaat next day- on the first day of Kartik maash, as per the Bengali calendar. Small rituals, or rather লোকাচার or দেশাচার, but I feel these are very important connections with my roots.
“আশ্বিনে রাঁধে, কার্তিকে খায়, যে বর মাগে, সেই বর পায়|" এই কথাটা আমরা ব্যবহার করি পান্না' র ভাতের জন্য যেটা অশ্বিন মাসের সংক্রান্তির দিন রাধে আর কার্থিক মাসের প্রথম দিন খায়
Exactly, aar choto thakte it was a day to rejoice as I could ask for a wish. Fulfill holo ki na, no matter, next year with same enthusiasm again ready to ask for a wish😂
Every recepie in Bong Eats feels like a poem... treatment to each part whether it's filming, or the veggies or the music.
Thank you =)
Both my parents have their roots in Bikrampur, Dhaka and I am 50 years old and, I am quite ashamed to admit that this is the first time I’m hearing about this Garur daal…jibone ei prothom! Bhaba jaye?? You guys are doing a great job…more power to you 💪🏾Thank you so much!
We are from east pakistan(modern day Bangladesh) origin, and today is a very special puja dedicated to our ancestors called garui puja. Never had I imgained watching this humble daal be prepared with such importantance. Thanking you while tasting mom's garui daal
Ps:- any dish made during garui pujo or garui daal has to be without oil, use ghee instead
Thats not east Pakistani. Pakistan was never there before 1947. We are east Bengalis. Stop associating yourself with Pakistan for gods sake. We are hindus from east Bengalis. Pakistani muslims doesn't cooks garur dal in Durga Puja.
Shut your foul mouth and keep your foul thoughts to yourself.
Hello Hriddhi! My grandfather was from Faridpur near Dhaka. We still celebrate garur puja too!❤
It’s almost like how sambar is made. It has a mix of all vegetables especially the variant we make in Kerala. It’s such a wholesome feel too see all foods are so closely or loosely connected across our country. More like first, 2nd and 3rd cousins 😅
I know I will probably not be able to make it ever but cannot help loving your videos because of the amount of effort you put into making them. Each step so beautifully explained, the alternatives provided in such a systematic order, the detailed prep work, just absolutely beautiful
আমি যতবার আপনাদের channel এ রেসিপি দেখেছি ততবারই চ্যানেল টির প্রেম এ পড়েছি
আপনারা পুরোনো দিনের কথা মনে করিয়ে দিলেন। মা, ঠাকুরমার রান্না! এই হারিয়ে যাওয়া কে আবার ফিরে পাওয়া, আনন্দ আলাদা। অনেক ধন্যবাদ। খুব সুন্দর উপস্থাপনা। 🙏
I never thought this recipe will ever come on RUclips. Its very specific to a particular sect of opar Banglar Bengali from Dhaka. Remembering my childhood days. Thanks a lot for sharing. Another thing, only this day foron dewa hoy na. Onno din korley foron ditey hoy (surely taste changes😊) r minimum 13 ta ingredients ditey hoto. Jara ei recipe ta kheyeche tara e janey etar ki darun taste. Simple but so elegant.
Me too 😂 3rd gen bangal
This is not just a recepie, it’s a documentary.... Love and respect from Bangladesh....... ❤
Eta to bangal ranna... Bangladesh e e ekhono raadhe??? Khub jante icche kore.
Sorry but it's our ancestors dish , who were actual Bengalis. We aren't converted....
@@PrithaBhowmick-cb1czWho are you to lecture anyone on how they should identify fatty?
Proud to be a bangal Bengali! My grandmother used to cook this daal for us.. Missing her after watching this.. This recipe is very nostalgic for our bengali households.. Thank you @BongEats for recreating my childhood.. ❤️
My pishi used to make this who is no more.. this reminded me of her and hers was famous in her para.. she used to give it to all her neighbours and it used to be a feast..❤
Thanks for sharing. I am from kerala and we have a similar dish called erissery.. it looks similar, however we use either green gram or lobia.. it is really interesting how similar food culture of Bengalis and Malayalis are.. 😊
Yes Bengal and Kerala s food habits are more similar than different. Many many food habits and cooking habits are same... ..use of coconut in food, banana leaves , fish cooked in certain manners are very similar
Coastal connections from the south to the east..❤
@@jayatihalder4880coastal culture
This is really nice ...I am bengali but I was not aware of this special daal..maybe because I never took much interest in our culture which I regret...but food is such an important part of any culture...so thank you for celebrating this part of our bengali culture....truly inspiring 😊
As a Sylheti I have never heard of this dish before however with the ingredients used and method of cooking I can guess that this is a Bangaal dish. Those who do cook this please do tell me which part of purbo bongo this dish originates from. Sylhetis also celebrate Sankranti by cooking aath-anaaj, a daalna made out of 8 vegetables. These autumnal food rituals are so fascinating.
Apnader video gulo joto dekhi toto bhalo laagey. Kono kaaj ke bhalobeshe jotno niye korley seta koto ta shundor hotey parey apnader video dekhley bojha jaye. Chena ochena onek kichhu dekhechhi apnader video te, shob'i mon'e hoye notun korey appreciate korchhi.
Ei daal tae onek shobji khayini ami, kintu oi daal diye bhaat makha ta dekhei khetey ichhe korchhe. Opurbo laaglo video ta.
Packed with goodness of so many veggies, which are so difficult to find, cut and prepare. Also you have great skills to cut such vegetables, thanks for sharing such a traditional and authentic recipe.
Garur Dal or pachan have deep roots in East Bengal culture and have their origins from East Bengal (present day Bangladesh).
We also have the ritual of making Garur Dal and a little reminder that it’s made without the use of any form of oil other than ghee or any tempering (sombar) which is the actual essence of Garur dal and the same ritual has and is been followed by families living across my city…
Eto bhalo lage tomader eii Authentic recipes. Being A Dhakaiya,it's a great pleasure to see the showcase of Authentic Purbobongiyo recipes
This is like odia dalma 😊❤
মাশাল্লাহ, রেসিপি তো রেসিপি, শুধু রেসিপির ইন্ট্রো দেখেই আবারও নতুন করে তোমাদের প্রেমে পড়ে গেলাম। 💚
Need More Dishes that talks about Our Heritage so that we can also continue this as Love for Our Ancestors
Thank you for representing Bengali culture 🎉 with lots of passion and hardwork ❤
Hi BongEats! Your recipes are so detailed and descriptive. This requires immense hardwork and patience. Thanks for sharing the complete recipes with us! ❤
Garur dal khete khetei recipe ta dekhchi..ahaha aladai...🥰😋
Nostalgia ❤️ people who live away from home during this season are unluckiest of all😢
I never thought I will see this recipe on youtube... My family prepares this Dal on Ashwin Sankranti during September or October.. this recipe prepared by the Bangals who are basically from Purbo bongo (now Bangladesh).. Garur Dal is an emotion for me.. Now I live in Chennai and can't prepare it because of less vegetable option available.. thanks bong eats for bringing smile on my face and tears to my eyes..❤
There is a very similar Tamil recipe called Thiruvathirai kootu. Made with dal, 7 vegetables (somewhat similar to the ones you have used) and Coconut. Nice to see similar rituals and recipes in various parts of India.
Bcs we had cultural exchange with chol kingdom long ago. That's why our men wears lungi, we eat siddho pitha which is similar to what you eat which is known as idli, we eat gola roti which similar to your dosa.
আমি এই প্রথম এমন ডালের ব্যাপারে জানলাম 😯বেশ ভাল লাগল 😄 করে দেখার ইচ্ছা আছে 🤗
BEING NEW to calcutta - saw the water lilies and bought them and put them in a vase - Boy! Was I so wrong . And the black roots that had to be fished out of the water - had no clue. Happens when we have no translators. The local vegetable and fish market is a thrill to be in - it is a culinary vacation for us - Learnt from the vegetable vendors how to cook most of them - Keeps us healthy
What a precious recipe, thanks for sharing. You've always showed seasonal veggies and how to cook with them well. Love the video and thanks so much for your hard work. Looks delicious too!
(17.10.2023) 👏👍👌❤🙏Thank you maam& Sir for this recipe.
এটা কোনো দিন শুনিনি।। নতুনত্ব রান্না এটা আমার কাছে।।।
Apni bangali toh???
I love you guys top 5 Bengali Channels to exist on RUclips on both sides
I forgot about your channel for years now, today out of nowhere it was in my feed.
I am ecstatic
Amazing 🤩 I am so fascinated by this recipe and the ingredients. ❤
Thank you for posting this piece of our culture. I was totally unware of the existence of this wonderful dish and I think many of us may not have heard of it before !
This has to be one of the best food channels on RUclips😊
Garur dal, originally from East Bengal is a delicacy that's still observed by the people of Bikrampur in Bangladesh. The whole point of this dal is to relish the humble flavours of summer vegetables that will go out of season and not add any other complicated layers of flavour to it. I was waiting for this recipe for several years to be particularly done by Bong Eats. I'm a bit disappointed that the recipe strays from its authenticity.
Thankyou very much fr uploading this...I was very curious about this recipe n the history behind this.
I had never heard of this before, but because of you guys, got to know about this recipe. Very beautiful representation!
Brings back memories of my Borka Dadu( Maternal Grandpa)! Onar sathe pukur theke shapla ante jetam.. He described this dish as " Ashwin e radhe, KArtik e khay: Je bor maange shae bor pay::"
Amazing - we have structurally something similar in Tamil nadu (and other south indian states have their own versions) - we call it kootu. My family uses coconut oil and jeera in their tempering in the end. Kootu can have a number of different vegetable combinations. Ash gourd, carrots, pumpkin are the most common that my mom uses. Always lovely to see how recipes across the sub-continent evolved.
রান্নার পদ্ধতি সবটাই মিলে গেল আমাদের বাড়ির সাথে কিন্তু শেষে কালোজিরের ফোড়ন ছাড়া। সুন্দর উপস্থাপনা ❤
Looks absolutely lovely!
It must taste lovely...the medley of vegetables and ghee...lovely...I see similar shades of Jagganathi dal...minus the tetul, of course.
গারুর ডাল যখন হচ্ছে, তোমরা তাহলে একদম খাঁটি ঢাকাইয়া বাঙাল।🎉🎉🎉
Ekebare
আমি জন্মসূত্রে বাঙাল কিন্তু আমাদের গরুর ডাল খাওয়ার নিয়ম নেই। পাড়ার এক কাকিমা বানাতেন আমাদের দিতেন, খুব ভালো লাগতো। আর আমার ঠাকুরমা বলতেন " আশ্বিনে রাঁধে কার্তিকে খায়
যে বর মাগে সে বর পায়।।
My mom made this every year, now I miss this in Portland
Wow … garur dal o apnader channel e dekhte pabo vabini kokhono 😇
Your presentation is fantastic. We have this dal every year on Garu r sankranti.
অপূর্ব লেগেছে dear 👍👌
My mother also makes it every time. Love to see your videos❤❤❤❤❤❤❤
সারাবছর এই ডালটার জন্য অপেক্ষা করি। এই স্বাদ অন্যসময় আর পাইনা❤
একদম ঠিক কথা
Amr barite o same
Amar maa banai.. R ato testy ki j darun khete ta r bolar noi. Ajj ker dine daal er jaa test hoi taa onno kono dine paoa jaina. Amra ei daal garsi vogobaan k utswargo kore khai❤.... Bideshe bose tomar daal ami lolup drishtite takiye achi❤
Today I have made this garur dal.. I learnt from sasuri ma
We have a similar recipe in Odisha and it is also eaten in the month of Kartik only. Though the combination of vegetables are a bit different.
PS Insiya is looking ethereal in this video.
So pleasing to the eyes ❤
As usual, awesome video, very soothing to watch 😊
Wow! What an wholesome dal. A meal by itself!
Watching your cooking videos is so therapeutic ❤❤❤loved the way you prepare everything and the recipe turns out as hit 😊😅
তোমার রান্না বান্না আমার খুব ভালো লাগে।❤❤❤❤
অসাধারণ হয়েছে, আমার তো এই ডাল খেতে খুবই ভালো লাগে
Hi Insiya the autumnal vegetables being used in the preparation of the dal has definitely been delightful
and it has prompted me to savour the dish during the onset of pujo. Do make it available for download as it is not only the healthiest lentil version but also mouth watering in all its supremacy being so divinely authenticated in a typical bengali nature's bounty by you.Thanks a lot.
I am so overwhelmed to see this recipe. My thakuma used to cook this without any phoron. Only ghee at the end.😊
দারুন লাগে খেতে , আমাদের বাঙাল প্রতিবেশীরা প্রতিবছর নৃমন্ত্রন করে এটার জন্যে ❤
Oshadharon! amar ma thik ei bhabei kore..tobe foron chara..tumi bhishon bhalo ranna koro.. Presentation sotti oshadharon ❤
Amar Didar recipe.. amra aeta k Aath (8) anaaj er daal boli... My Dida's roots r from Shyleth, Bangladesh.. She left us in 2017.. This reminded me of her.. 💗
Chhotobelai kheyechilam ekbar. Bhalo khete. Specially tetul er jonno. Tarpor jug jug hoye gelo khaini. Ghoti bangal mixed ami. Jodio kono sankrantir rakhi na amra. Tao banabo kal
কত স্মৃতি মনে পড়ে গেল। মা বানাতেন।
Authentic garur dal. So tasty & yummy.
It’ll only become authentic if oil is not used, neither is tempering (sombar) done😊
অসাধারণ 🧡
Thanks @Bong Eats for your sharing of these lost and rare recipe..# Garur_Dal remembering my Dida and Maa😢
Thank you, Aditi, although garur dal isn’t lost or rare. Many people cook it. It will never be lost if people from our generation and younger keep making it every year. 🙃
Offcourse.. you are right in the true sense ,but I am saying it rare.. as basically it is belongs from #purbongo and reached us with our Dida ,Thakuma....
This feels like "Dalma", an Odia delicacy, and we Odias love and relish our dalma . A mix of dal, a lot of veggies, coconut, and ghee chownk.
But, really like the additional new veggies and leaves. I'll try to add these too.
Its the Dalma we make in Odisha...its an authentic odisha dish made with daal and lot of vegetables.
Lovely...Lots of love from assam
রান্নার জটিলতার উপর চমৎকার ভিডিও, এই ধরনের ভিডিও আমাকে আমার বাংলা অভিধান শিখতে এবং ব্যবহার করতে সাহায্য করে। গরু সংক্রান্তি নামটি আমার কাছে অদ্ভুত, যতক্ষণ না আমি জানতে পারি যে এটি আশ্বিনার সংক্রান্তি।
আমরা ওড়িয়ারা একে ওডিয়াতে কুমার পূর্ণিমা/পুনেই বলি এবং কুমারকে এই দিনে ওড়িশায় অবিবাহিত পুরুষ ও মহিলাদের দ্বারা পূজা করা হয় (উত্তর ভারতে কার্তিকেয়)।
Very nice work didi bhai
আমাদের বাড়িতে এই ডাল বানানোর কেও নেই
ছোটবেলাতে পাশের বাড়ির জেঠিমা স্পেশালি আমাদের বাড়িতে দিতো,❤
এখন আমরা অনেক দূরে চলে এসেছি, আর কেও তখনকার মতো দেয়না, আমরাও বানাতে পারিনা 🤭
এবার বছর ১৭ পর বানাবো ❤️ কালীপূজা স্পেশাল ❤❤
your videos show how much thought and love is put in the recipes as well as showcasing such diverse ingredients is something uncanny!
Tommorow we are also going to eat the same. With ofcourse a small variation, tradition in our family is not to eat anything made of oil tommorow. So it will be rice and only Garor dal cooked tempered with ghee
Food made in heaven !
❤❤❤
Such a unique recipe! Love you guys for this✌🏻 keep up the good work 😊
The best ! goan brahmin reciepes are very similar to this
i am bengali from assam ...we call this atanaj ...its supposed to have atleast 8 vegetables ...and we eat it next day too ....the sayung goes...'ashwin e radhe , kartik e khay; je bor maange, shey bor paay'
Bangladesh theke dekhchi, dadi banato. Ami kaal ee banabo 🥰
Will surely try this sometime this week
Hi bongeats. I have been following your cooking since 2 years, It has been a fantastic journey. I recenlty came across the bengali cook book recommendations on your website. I remember you mentioning internantional cook book recommendation in on eo fthe sunday adda, Can you please help me brush my memory or make new recommendation on eveidence based cookbooks
Reminds me of my Dida who was from Coochbihar. She made a similar dal.
দাদা কালকেই রেসিপি টা দেখে আজকে করলাম ভালোই হয়েছে আমাদের নিয়ম নেই তাই আজকে করে আজকেই খেয়ে নেবো
বাঙালির সাম্বার😊
Hi Insiya, it was such a pleasure meeting you today in person coincidentally @Maharaja! I am a huge fan of Bongeats!! Never ever miss a video! You are just the same sweet person off camera as you appear on camera ❤️
It was lovely meeting you too, Sagarika! Shubho saptami to you :)
I say, this is very similar to the Rishichi bhaji or Kandamool as it is called by the Gaud saraswat community in Maharashtra! They are believed to have migrated from Bengal many centuries ago. This definitely proves it.
Gaud region is in west bengal. They are 100 percent bengali
sara bochor wait kore ai ta khoyer jonno.....
Lakin isme haldi or oil nahi jati.tob o garur dal banta hai
আমার দিদা বানায় এই ডাল 😊❤