Tender chunks of sweet potato simmer in a fragrant tomato sauce with ginger, cumin and turmeric. Peas add fresh color and a little bite. This Bengali version is delicious with rice or roti.
Dalna is a Bengali way of cooking vegetables in a spiced, fairly thick sauce; the exact combination varies from household to household and from one vegetable to another. In this version, sweet potato takes center stage. The name mishti alur refers to sweet potato, but the dish is savory: tomato, ginger and warming spices balance its natural sweetness. Peas add a juicy, slightly sweet bite without making the sauce heavy.
Sweet potatoes are available year-round. Choose firm ones without soft spots and cut them into chunks of about three centimeters. That size is large enough to hold together while simmering, but small enough to cook through in the sauce. Variety and freshness affect the cooking time; after twelve minutes, pierce a chunk with the tip of a knife and give them a few more minutes if needed. Stir gently, as the cooked flesh can break apart quickly.
The spices are briefly heated in oil before the tomato and water go in. This brings out the flavor of the cumin seeds and ginger. Don’t fry ground spices dry: a splash of water keeps them from burning and turning bitter. Mustard oil has a pronounced flavor that works well in Bengali cooking. Otherwise, use a neutral oil; the flavor will be milder. The amount of chili powder is modest, so the sauce stays spicy without overpowering the sweet potato.
Tomato forms the base of the sauce and adds enough freshness that no extra acidity is needed. Use ripe fresh tomatoes for a looser sauce, or canned tomatoes if fresh ones lack flavor; let the sauce reduce for a few extra minutes. Frozen peas can go straight into the pan. Add them near the end so they stay green and don’t turn mushy. If the sauce gets too thick before the sweet potato is cooked, add a small splash of water at a time.
Serve the dalna with white rice or roti, which soak up the spiced sauce nicely. A simple vegetable dish or fresh salad can go alongside, but isn’t essential. Spoon the curry out gently so the chunks of sweet potato stay intact. Once cooled, store leftovers covered in the refrigerator and reheat them thoroughly in a pan over low heat; add a splash of water if needed. Stir as little as possible to keep the soft pieces whole.
Peel the sweet potatoes and cut them into chunks of about 3 cm. Dice the tomatoes and grate the ginger.
Heat the oil in a large pan over medium-high heat. Add the bay leaves, cumin seeds and slit chili pepper. Fry for about 30 seconds, until the cumin seeds smell fragrant.
Add the sweet potato to the pan and fry for 5 minutes, stirring regularly so the chunks are coated in oil. Stir in the ginger, ground cumin, turmeric and chili powder. Immediately add a splash of water and fry for 30 seconds.
Add the tomatoes and salt. Fry for 4–5 minutes, until the tomatoes are soft and starting to break down. Pour in the remaining water and bring to a boil.
Turn the heat to low, cover the pan and simmer gently for 12–16 minutes. Stir carefully halfway through. Add the peas and cook for another 4–5 minutes, until the sweet potato is tender and the peas are hot.
Stir in the garam masala and taste to see if it needs more salt. If the sauce is very thin, let it reduce gently for a few minutes uncovered. Serve with rice or roti.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.