I am still unpacking since we moved in to the rental apartment just a week ago, and in the process, discovering stuff that I had packed in Pune and forgotten. Each instance I open a bag, something or the other tumbles out like a hidden treasure. There I was yesterday, holding an old bottle of Calcium Sandoz and wondering what had I packed inside it so carefully. It wasn’t the calcium for sure as the bottle wasn’t mine and had already travelled once from home to Pune. As I gingerly opened it, little green pearls of whole green moong rustled inside. The only way I have eaten this ‘gota’ daal is in the form of a warm bowl of Torka and I have been calling it ‘Torka’r Daal’ since forever. Some use this green moong in ‘gotaseddho’ as I might have written earlier, or consume it simply at the restaurants as ‘mah ki daal’ or daal makhani. I haven’t. Torka invokes enough emotions within me to sustain a lifetime than trying those heavily spiced and creamed versions.
I believe it’s serendipity that I’ve been stumbling onto posts and pictures of the Bengali style Punjabi Daal Tadka all around the internet today, leading to this little post of mine. Since we’re dealing with nostalgia, here’s my two pence on Torka. This whole green gram (moong) is one of the richest lentils in iron, it contains about 1.4 mg iron per 100 g and is quite useful to people suffering from iron deficiency.