Alu Posto and Biu'lir dal

Loosely translated that’s Potato in Poppy Seeds and Urad/Kalai (like my ma used to call) Soup for Lunch. Ok, that’s it, I would rather have my Alu Posto than this tough sounding dish. Having the legacy of Birbhum (my hometown),its the combination that people of this place can live their entire life on, no doubt i too love it.

Posto or Poppy-Seeds or KhasKhas is a popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum etc. I don’t know whether I loved it because it “induces euphoria and sleep” but I tell you it’s yummm and if you doze off to sleep after the above lunch that’s bliss too.

What You need

For Posto:

Potato chopped in cubes ~ 3 medium sized potatoes, peeled and cubed

Poppy seeds (Khaskhas/Posto) ~ 5-6 heaped tbsp of the Poppy seeds paste or posto bata

Green Chillies – 2/3

Dry Red Chillies ~ 2 (optional)

Whole Jeera (Cumin seeds) ~ 3/4 tsp loosely packed

Salt

Turmeric Powder

Sugar ~ 1/2 tsp or none according to taste

Oil ~ for Cooking

Mustard Oil ~ a dash i.e. about 1 tsp of mustard oil to sprinkle on the top

For Dal:

Urad Dal

Finely Chopped Onions

Fresh Coriander Leaves

Chopped Tomatoes

Green Chillies

Kalo Jeera/Kalonji

How I do it

Grind the posto/poppy seeds to a fine powder. I use the coffee grinder which can be used to dry grind only. So afterwards I mix it with water to make a paste. The consistency of the paste should not be too watery. If you are wet grinding make a paste at one go.

Cut the potato in cubes and soak in water , else they develop black spots.

Chop or slit the green chillies.

Heat oil in a Kadai/Pan

Add the whole Jeera/Cumin seeds and wait till they sputter. You can add 2-3 dry red chillies too.

Add the potato cubes in the oil with a pinch of haldi/turmeric powder.

Saute the potato lightly till they develop a golden tinge. Do not over or deep fry them.

Add the posto/poppy seeds paste.

Cook on medium heat till the paste has uniformly coated the potatoes.

Add little water (around 3/4 cup), adequate salt, and the chopped green chillies.

You can sprinkle very little sugar if you want.

Cover and cook till the potatoes are done. Also I make it dry so I wait for the water to dry up.

At this point you can add about 1 tsp of mustard oil and stir well before you remove from heat. Take care that the potatoes don't get mashed up though.

For dal:

Pressure Cook the Urad Dal with a pinch of turmeric

Heat oil and add the phoron, or as we say temper with Kalo jeera/Kalonji

Add the finely chopped onions and fry till they turn pink in color. Add slit or chopped green chillies

Add the chopped tomatoes and cook till they become a fine pulp

Add the previously cooked dal and mix well.

Add salt, little sugar and water.

Cook till you hear a nice bubbling sound. Remember to stir infrequently during this process.

Also continue cook till the thickness of the dal is according to your liking

Garnish with chopped coriander leaves.

The alu posto and Urad dal go very well with plain white rice.