Dalpuri with Vegetable Curry(ডালপুরি সঙ্গে তরকারি)

 **ডালপুড়ি (Lentil Stuffed Flatbread)** with **তরকারি (Vegetable Curry)** is a delightful combination, often enjoyed as a breakfast or evening meal in Bengal. Here's a detailed recipe for both:

### Recipe 1: ডালপুড়ি (Lentil Stuffed Flatbread)

#### Ingredients for ডালপুড়ি:

- **Moong dal (yellow lentils)**: 1 cup

- **Cumin seeds**: 1 tsp

- **Green chilies**: 2-3 (finely chopped)

- **Ginger**: 1 tsp (grated)

- **Asafoetida (hing)**: a pinch

- **Turmeric powder**: 1/2 tsp

- **Salt**: to taste

- **Atta (whole wheat flour)**: 2 cups

- **Oil**: 2 tbsp (for dough)

- **Water**: as needed

- **Ghee or oil**: for frying

#### Instructions:

1. **Prepare the dough**:

   - In a mixing bowl, combine the wheat flour, salt, and 2 tbsp of oil. Gradually add water to knead a soft dough. Cover and let it rest for 30 minutes.

2. **Cook the dal**:

   - Wash and boil the moong dal with enough water until soft but not mushy. Drain the excess water if any, and mash the dal slightly.

3. **Prepare the filling**:

   - Heat a little oil in a pan. Add cumin seeds, asafoetida, and chopped green chilies. Sauté for a minute, then add the cooked dal, turmeric powder, ginger, and salt. Cook for 5-6 minutes until the mixture is dry and fragrant. Let it cool.

4. **Stuff the dough**:

   - Divide the dough into small balls. Roll each ball slightly into a small circle, place a spoonful of the lentil mixture in the center, and close the dough around it. Seal it well.

5. **Roll the পুড়ি**:

   - Gently roll out the stuffed ball into a flatbread, being careful not to let the stuffing spill out.

6. **Fry the ডালপুড়ি**:

   - Heat ghee or oil in a pan. Fry the rolled-out dough until golden brown on both sides, flipping occasionally. Drain on paper towels.

7. **Repeat**:

   - Repeat the process for the remaining dough and filling.

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### Recipe 2: তরকারি (Vegetable Curry)

#### Ingredients for তরকারি:

- **Potatoes**: 2, diced

- **Carrots**: 1, chopped

- **Cauliflower florets**: 1 cup

- **Peas**: 1/2 cup

- **Tomato**: 1, chopped

- **Green chilies**: 2, slit

- **Ginger paste**: 1 tsp

- **Cumin seeds**: 1 tsp

- **Bay leaf**: 1

- **Turmeric powder**: 1/2 tsp

- **Cumin powder**: 1 tsp

- **Coriander powder**: 1 tsp

- **Garam masala**: 1/2 tsp

- **Salt**: to taste

- **Sugar**: 1/2 tsp (optional)

- **Oil**: for cooking

- **Water**: as needed

#### Instructions:

1. **Prepare the base**:

   - Heat oil in a pan. Add cumin seeds and bay leaf. Once they splutter,and sauté until golden brown.

2. **Cook the vegetables**:

   - Add ginger paste and green chilies, sauté for a minute, then add diced potatoes, carrots, and cauliflower. Stir well and add turmeric, cumin, and coriander powder. Cook for 5 minutes.

3. **Add tomato and peas**:

   - Add the chopped tomato and peas, cook until the tomato becomes soft. Sprinkle a little salt and sugar to balance the flavors.

4. **Add water**:

   - Pour in enough water to cover the vegetables. Bring it to a boil, then cover and simmer until the vegetables are cooked through.

5. **Finish with garam masala**:

   - Once the vegetables are tender and the curry has thickened, sprinkle garam masala and cook for another 2 minutes.

6. **Serve**:

   - Serve hot তরকারি with freshly made ডালপুড়ি for a satisfying meal.

Enjoy your traditional Bengali meal of **ডালপুড়ি** with **তরকারি**!