Dal Torka or Torkar dal

Whatever the name, the rose smells just as sweet. 

Or, as here, the dal tastes just as good; as it did in my childhood. 

The highways in Odisha and Bengal are dotted with numerous Punjabi dhabas .... the perfect pit stop for tired and hungry travelers on long journeys. 
One of the excitements of our travels to Dadur bari / maternal grandfather's house was the stops on the highways for food.
Just as were the other trips to different places. One thing was guaranteed .... we will get to eat at a dhaba. 

Around noon, Bapi would turn the car into a bylane and halt in front of a dhaba. He always knew which one serves  the best food. We would stretch our legs. 
There would be at least one or two huge trees, usually the Neem or Banyan, with a shade all around. 
There would be charpais or woven cots underneath. 
Bapi would immediately lie down on one of them and close his eyes and rest in the gentle breeze. 
Ma would sit down and ask for a glass of lassi. 

I would sit at the end of the charpai .... I hated when I sat on it and the ropes sagged in, making it difficult for me to stand up again without struggling .... and watch all around. 

It seemed like a small haven , away from the highway in the blazing sun with vehicles speeding past. 

Bapi would  order the food first, since it took time to prepare .... especially the chicken. 
The dal torka was a major attraction .... dark, thick, earthy in taste with while blobs of scrambles eggs in it. Bapi always said that the secret to a great dal torka was the addition of some jhol from the mutton curry ... on the sly. 
He would always ask for a country chicken curry and Ma would ask for rice with it. 
Then there would be a hot omelette for me. With hot roti ... white, thin and all puffed up ... straight from the wood fired stove .... smelling of dry wheat and  wood smoke. 
And some fresh onions cut into largish pieces. 
Simple, fresh food, hot off the fire. 

Back on the road, I would promptly go off to sleep. 
Now I wonder how Bapi drove for the rest of the journey, without dozing. 

I had some soaked green moong dal and was waiting for them to sprout. 
Had some eggs at home too . 
And so made this Torkar dal for dinner. 
And was swamped with memories as I cooked it. 

Note : 
This dal is usually made with the whole black Urad dal / the Biulir dal / Kolai dal. 
When I do not have it at home, I make do with the green moong dal. 

Need : 

Whole green moong dal  - soaked at least for 8 - 10 hours

Eggs 

Onions - chopped 
Green chillies - chopped
Ginger - grated 

Ginger garlic paste 

Turmeric powder 

Red chilli powder 
Garam masala powder ( I use my homemade one )

Kasoori methi - crushed 

Jeera / Cumin seeds 

Ghee 

How to : 

Cook the dal with a little turmeric powder, the grated ginger and salt, in a pressure cooker for two whistles on low heat. 
Cool.

Heat ghee in a kadahi or a pan. 

Add jeera and the onions. Fry till slightly brown. 
Add the ginger garlic paste, turmeric powder, red chilli powder and fry well. 

Add the dal and bring to a boil. 
Adjust water and salt and add the garam masala and the kasoori methi. 
Cover and simmer. 

In a different pan, scramble the eggs with a little salt and  add them to the dal. 

Give a good mix, add a dollop of ghee or butter and cover. 
Remove from heat and let it stand for at least 10 minutes. 

Serve hot. 

To complete the memory, I made some maida rotis to go with them ... just as they made in dhabas. 

I do not have a wooden stove though .... so missed the dusting the hot ash off the rotis part. 
But we did devour them just like I did back then. 

How I wish to live those days again. With Bapi's presence around me. 

Warm. Safe. Secure. Loved.