Garur dal—a dal so seasonal, you can only make it for a week

Garur dal is a special dish cooked on the last day of the Bengali month of Ashwin, marking the end
of the Sharat season, and the beginning of Hemanta.

It uses summer vegetables that are about to go out of season, with some vegetables, such as water lily stalks, green tamarind, and water lily rhizome available during this period, and some winter vegetables that are just coming into season—a combination so unique that you cannot cook this outside this particular period of the year!

The vegetables required for this dish are all available together in the market for less than a week every year. That is why it took us 3 years to produce this video—the first year to learn my grandmother’s recipe, measure and test it (2021). We filmed it this time last year (2022) but there was not enough time to edit and release it in time for you to cook it. We are finally releasing it this year just in time for the last day of Ashwin, which is 18th October this year.

🌾 We’ve served garur dal today with the fragrant, parboiled Tulaipanji (siddha) rice from “Amar Khamar”. Visit https://go.bongeats.com/amar-khamar-free-shipping, or apply code BONGEATS23 for free shipping on orders over Rs 750!

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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://bongeats.com/recipe/garur-dal

📣 WATCH THIS VIDEO WITH A BANGLA VOICEOVER
https://www.youtube.com/watch?v=QNuoeaJ7_kQ
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🎥 RELATED VIDEOS
🎬 Pachmishali dal: https://youtu.be/D1T4i7mo928
🎬 Begun bhaja: https://youtu.be/TKkzlsSpzEc

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🛒7-inch santoku knife: https://geni.us/poWk

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