Maan Kochu Moong Dal Vorta | Mashed Taro root and yellow Lentils Preparation in Bengali style

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Vorta is very traditional recipe in Bengali cuisine. Generally, It can be two types. One is made just mashing in hand(Simple vorta) and another is cooked after mashing(Bhuna vorta). In Bengali cuisine Begun vorta, alu vorta, and some non veg vorta(like fish or chicken vorta) are very common. But If you can make some different vorta apart from traditional, that make your dish great. A simple vorta can gets a different identity in this way. Here I have just tried to do so. This one is a vegetarian vorta made from taro root and moong dal which is very perfect with steamed rice & a piece of lemon.

Preparation Time : 30 minutes

Cook Time       : 30 minutes

Serves            : 4 people

Ingredients:

  • Boiled Maan kochu(Taro root)- 480 gram
  • Boiled moong dal- 1 cup (See in video for the texture)
  • Mustard oil- 5 tablespoon
  • Whole Nigella seeds- 1 teaspoon
  • Whole Dry Red Chilli- 2 pieces
  • Onion(sliced)- 1 large
  • Garlic(chopped)- 5 cloves
  • Green chilli(slit)- 3~4 pieces
  • Tomato(chopped)- 1 large
  • Salt to taste
  • Turmeric powder- 1/2 teaspoon
  • Ginger Garlic Paste- 1 tablespoon
  • Kashmiri red chilli powder- 1 teaspoon
  • Coriander leaves(chopped)-1/2 cup

How to Make:

  1. Take the boiled taro root in a bowl. Now mash it properly with a potato masher or your hand whatever you like.
  2. Then add boiled moong dal and mix it well.(See in video for the texture). Keep aside.
  3. Now take a deep pan and add oil to heat up.
  4. Add whole spices and fry nice aroma comes out.
  5. Add sliced onion in it and fry until its turns into golden brown.
  6. Put chopped garlic followed by green chilli slit in it and fry until its raw flavour is gone.
  7. Then add chopped tomato in it.
  8. Season with salt and turmeric powder.
  9. Put ginger garlic paste and saute well.
  10. Add kashmiri red chilli powder.
  11. When your spices start to leave oil that means these are cooked properly. So this is the time to add mashed kochu & daal Which we have done earlier.
  12. Mix well with the cooked spices.
  13. Then add chopped coriander leaves. Mix well.
  14. Mix and stir continuously to prevent burning from bottom as it is dry now.
  15. Cook it medium heat for 12-15 minutes and keep stirring.
  16. Then turn off the flame and serve with hot steamed rice and piece of lemon.

My Tip: 

  • Always kochu(taro root) should be served with lemon/lime so that if anybody feel any itching in throat or mouth, they can eat it to get relief. 
  • As I have boiled dal and kochu(Taro root) with little salt, so I have added salt in cooking little less.
  • After boiling the taro root, drain the water. It is very important to prevent itching in throat.

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