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Hi friends, in this video I have shared one very interesting Bengali Dal or lentils recipe Garur Dal/ Gaarur Dal. Now what is Garur Dal? and why it is called Garur Dal. This recipe is from East Bengal. Basically it is a Bengali traditional lentil curry with lots of vegetables. I am not sure why this is called garur dal but I think the name is due to the use of gaaru (roots of water lily).

This daal is cooked on the last day of Bengali month Ashwin and served it on next day which the first day of Kartick month. It is said that the next day by following few rituals, while eating the rice with Garur dal, whatever is desired is obtained.That is, the desire of the mind is fulfilled. At the time of having rice and dal this proverb is said
"আশ্বিনে রাধে কার্তিকে খায় যে বর মাগে সে বর পায় ।"
" Ashwin e radhe, Kartick e khay j bor maage she bor paay” which means you cook this food in the month of Ashwin and eat this in the month of Kartick. And what you desires are fulfilled. Is not it interesting!

This lentil curry whis is usually made with yellow split pea (Matar Dal) is prepared with various easily available vegetables during this time. This dal is prepared without any oil or ghee. This garur dal is not only very healthy also delicious. It is a popular ritual in Bangladesh as well as people in West Bengal generally whose origin is from Eastern Bengal.

Various vegetables are used in this dal but some vegetables are essential like shapla (Water lily stem), Gaaru or shaluk er gora (Water lily roots), different types of taro roots (mainly gathi kochu, ol kochu, maan kochu), mulo (radish), thor (banana stem), tetul (tamarind), jolpai (green olive).
Also many more vegetables can be added such as
lau (bottle gourd), kumro (pumpkin), chal kumro (ash gourd ), bhendi (okra), mogai sim, borboti (long beans),misti aloo (sweet potato) etc.


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