Authentic Bengali Recipe: Alur Torkari (Spicy Potato Curry)

Ingredients

1 cup split red lentils (alur)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 dry red chillies
1 bay leaf
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
2 tomatoes, finely chopped
2 green chillies, slit
1 teaspoon sugar (optional)
Salt to taste
2 cups water
2 tablespoons fresh coriander leaves, chopped for garnish

Steps and instructions

Wash the split red lentils under cold water until the water runs clear. Soak them in water for 30 minutes, then drain.
In a large saucepan, heat the vegetable oil over medium heat. Add the cumin seeds, dry red chillies, and bay leaf. Sauté for a few seconds until the spices release their aroma.
Add the turmeric powder, red chilli powder, and coriander powder to the saucepan. Stir well to combine with the spices.
Add the finely chopped tomatoes and slit green chillies to the saucepan. Cook until the tomatoes are soft and pulpy.
Next, add the soaked and drained lentils to the saucepan. Stir to combine with the spices and tomatoes. Cook for a few minutes until the lentils are well coated with the spices.
Add the sugar (if using) and salt to taste. Stir well to combine.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the lentils are cooked and the flavors are well combined.
Check the seasoning and adjust if necessary. Remove the saucepan from the heat.
Garnish the Alur Torkari with chopped fresh coriander leaves before serving.

Tools for making

Saucepan - A large saucepan will be needed to cook the lentils and spices.
Stove - A stove or cooktop is necessary to heat the saucepan and cook the ingredients.
Spoon or spatula - A spoon or spatula will be needed to stir the lentils and spices while cooking.
Measuring cup - A measuring cup will be needed to accurately measure the lentils and water.
Knife - A knife will be needed to chop the tomatoes and coriander leaves.
Cutting board - A cutting board provides a safe and clean surface for chopping the ingredients.
Bowls - Bowls will be needed to soak the lentils and to serve the Alur Torkari.

Recipe variations

Add diced potatoes along with the lentils for a heartier version of Alur Torkari.
Include vegetables like carrots, peas, or bell peppers to add more color and texture.
For a spicier kick, increase the amount of red chilli powder or add some chopped green chillies.
To make it a vegan dish, substitute vegetable oil for ghee or butter.
For a creamier texture, add a splash of coconut milk or cashew cream towards the end of the cooking process.
Experiment with different spices like garam masala, cinnamon, or cardamom for unique flavor profiles.
Add a squeeze of lemon juice or a dollop of yogurt on top for a tangy twist.
For a protein-rich version, add cooked chickpeas or tofu cubes.
Try using different types of lentils such as yellow lentils or green lentils for a variation in taste and texture.
To make it gluten-free, ensure that the spices and other ingredients used are free from gluten additives.

Recipe overview

Alur Torkari is a delicious and comforting dish hailing from the East Indian state of West Bengal. This recipe calls for split red lentils, or 'alur', which are cooked with a mix of flavorful spices, tomatoes, and green chillies. The combination of heartwarming lentils and spices results in an aromatic and deeply satisfying curry. Ideal for a cozy dinner, Alur Torkari can be served with roti or rice. The process of making this dish involves sautéing spices, cooking lentils, and simmering the mixture to perfection. This simple and straightforward recipe ensures you can easily enjoy this traditional Indian delicacy in the comfort of your home. Expect a fragrant, spicy, and soulful dish that will leave you craving for more!

Common questions

Can I use any other type of lentils? Yes, you can use other types of lentils like split yellow lentils (moong dal) or split pigeon peas (toor dal) as alternatives to red lentils in this recipe.
Can I adjust the spice level? Absolutely! You can increase or decrease the amount of red chilli powder and green chillies according to your preference for spiciness.
Can I add vegetables to the recipe? Definitely! You can add vegetables like potatoes, carrots, or peas to make it a more wholesome dish. Simply chop them into small pieces and add them along with the lentils.
Can I make this recipe vegan? Yes, this recipe is already vegan as it uses vegetable oil and does not include any animal-based ingredients.
Is it necessary to soak the lentils? Soaking the lentils helps to reduce the cooking time. However, if you don't have time to soak them, you can still cook them directly but it may take slightly longer.
Can I make this recipe ahead of time? Yes, you can make Alur Torkari in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Serving dishes and utensils

Saucepan - A large saucepan is needed to cook the lentils and spices.
Stirring spoon - A spoon or spatula for stirring the lentils and spices while cooking.
Chopping board - To chop the tomatoes and coriander leaves.
Knife - A sharp knife for chopping the tomatoes and coriander leaves.
Measuring cups - To measure the lentils, water, and other ingredients accurately.
Serving bowls - Bowls for serving the Alur Torkari.
Garnishing spoon - A spoon for sprinkling fresh coriander leaves on the prepared dish.

Origin stories

Alur Torkari, a hearty lentil dish, has deep roots in the Bengali cuisine of Eastern India. It is traditionally enjoyed during the Durga Puja festival, a grand celebration of the Hindu goddess Durga. This dish, with its combination of warming spices and lentils, symbolizes the essence of Bengali cuisine - a delicate balance of flavors and heat. Interestingly, the term 'Torkari' is a generic term used in Bengal to denote a thick, richly spiced stew. Over time, Alur Torkari has become a staple in everyday meals in Bengal, adored for its simplicity, comforting warmth, and the ease with which it pairs with both rice and bread.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.