Moody, Jet Lee and missing pulses (Satire)

Moody was in a dilemma. He had plenty on hand and would have liked his 24-hour-day to last much longer but, in spite of regular yoga sessions, he just could not manage to squeeze in time to cater to some really personal needs – like that of catering to a mother and a wife. They were there and he knew that they would always be there and would never bother about getting in his way. He was a free bird and could devote more attention to his hopping missions across the globe to win friends and influence people.
Suddenly there was a timid knock on his door and, without waiting for his permission, there entered Jet Lee, one of his lieutenants. He had deep furrows on his forehead and appeared to be worried.
‘Yes’, Moody looked up from his papers.
‘It’s about the pulse,’ Jet Lee mumbled.

‘Pulse?’ Moody was surprised. ‘Who is sick? Is he anyone from our camp?’
‘This is not that pulse,’ Jet Lee explained. ‘It involves all those poor people who must take care of their pulses.’
‘But naturally, Moody smiled. ‘The pulse indicates the condition of the heart. You must know the doctor always checks the pulse of the patient to determine the condition of his health.
‘I know all that. The problem now is that pulse is not available and the condition is deteriorating day by day.’
‘Then put the patient in the ‘I see you’ chamber. Let us get the best doctors. We must ensure that the patient does not die.’
‘Actually, it is not the pulse that I mean,’ Jet Lee wrung his hands and looked apologetic.
‘What do you mean?’ Moody was not happy.
‘I think we are on the wrong frequency.’
‘Be more specific.’
‘I am talking about pulse which is known as ‘dal’ – you know chana dal, tur dal, masur dal, arhar dal - these have vanished from the shelves.’
‘Well – get them back. That is what you are here for. Don’t bring such silly points to me. And, now, if you will excuse me – I have to prepare for my monthly exercise to spread awareness.’ (to be continued …)
(Image courtesy wikimediacommons.org)

Some more interesting links -

Moody, Jet Lee and missing pulses (Satire)

Durga Puja in Kolkata housing complexes

Durga Puja and cultural programs


Fossils and eggshells of baby dinosaurs found in Gobi Desert

Parama Island flyover adds to traffic jams in Kolkata – made one-way

Future of street foods in Delhi bleak - Delhi bans cooking on roads


Arnold Schwarzenegger could play in Rajinikanth-starrer 'Enthiran 2'

Emma Roberts and her horror-comedy series "Scream Queens"

India is one of 81 countries vying for Best Foreign Film in the 88th Academy Awards


Despite US airstrikes, ISIS still makes £300-million a year from oil

Syrian gang caught trying to smuggle 20-tonnes of cannabis worth £150million into Europe

US airdrops 50-tons of ammunition for M-16s and AK-47 to Syrian fighters

Bengali’s favorite dhokar dalna

Dhokar dalna is a dish loved by Bengalis and, while chana dal can be converted into any number of mouthwatering recipes, the dhokar dalna is in a world of its own – it remains unruffled by the innumerable items that keep sprouting all around it clamoring for attention.
Dhokar dalna, undoubtedly, rules the roost and holds a pride of place in the Bengali cuisine – the place it occupies cannot be taken by any other.
The person who created this wonderful dish is not known, neither is there any explanation of why it is called dhokar dalna. ‘Dhoka’ stands for ‘bluff’ and ‘dalna’ usually means a thick sort of spicy gravy. This part of the nomenclature is understandable but not the ‘dhoka’ part!!

Anyway, preparing this delicious dish is a tedious affair. There are a number of steps involved right from soaking the chholar dal in water and, later, making a paste out of it. To get the proper taste, the paste used to be made on a grinding stone but, with the advent of the food processors, the activity can be offloaded to the gadget. Only – care should be taken to ensure that the paste remains a bit coarse.
Then follows adding spices and drying the paste so that it lends itself to be suitable molded by laying it on a plate and cutting into diamond shapes. Some like it square, others rectangles - the shape does not matter. The next step is to fry these squares or rectangles or diamonds to a brownish color. And, then preparing the gravy and putting the fried dhokas into the gravy.
From the above it is clear that it requires time, patience and, of course, the ability to prepare the dhokar dalna. But, the homemakers of today are busy with their activities of running the house alongside taking care of the children and working in the office. They may have the inclination but do not have the time. They must, at times, feel the absence of elderly ladies in the family. Therefore, when the palate wants the taste of dhokar dalna, they make a beeline for some restaurant.
Incidentally, the basic ingredient of dhokar dalna is the dhoka and, there are shops in Kolkata that sell these packets of ready-mix. There are the ‘best by’ dates indicated and all one needs to do is to prepare the gravy, add the dhokas and enjoy. (to be continued …)
(Image courtesy wikimediacommons.org)


Some more interesting 'must reads'-

Anaconda in a pothole of Bengaluru to galvanize the authorities to act

Cochin airport goes ecofriendly – to become only solar powered airport in the world

V Festival in Chelmsford could face tornadoes, hail and thunderstorms


Ice Cube would love to have dinner with Barack Obama once he leaves White House

Indian names of Pallavi Sharda and Dev Patel in Hollywood film ‘Lion’

Hugh Jackman of Wolverine fame could portray the role of Greek hero Odysseus


White House discloses – 2nd in command of ISIS killed in drone strike in Mosul

Bomb blast outside temple of Lord Brahma in Bangkok leaves at least 27 dead

Scuba diver smuggles cocaine across US-Mexico border via underwater tunnel


Indian kitchens must have ‘besan’

The lost world of ‘kabiraji cutlets’

Growing up days – I begin to go to the daily market

Bengalis love hinger kachuri and chholar dal

Chana or gram or chick peas can be used to create the beautiful dish of chana dal. It is made all over the country but, the Bengalis have perfected the art and any girl can win over any boy if she is adept at kneading the flour into a dough and stuffing it suitably with a concoction that has the pungent hing or asafoetida mixed into the filling.
The filling is usually of boiled biuli or udad dal that is dried in a pan and spices added to enhance the taste and flavor. Once fried, these tiny balls of flattened dough swell up and attract the food lovers.

Bengalis refer to chana dal as chholar dal – it can be cooked as ordinary dal and garnished with coconut cubes and red chili fried in mustard oil. This out-of-this-world stuff when poured in the container of the cooked dal spreads a heavenly aroma that is difficult to resist.
Such chholar dal tastes great with hinger kachuri – in some parts of Kolkata, locals depend on this combination for breakfast and the shopkeepers have a hard time to cater to the demands. The hinger kachuri gets its name from hing or asafoetida which is a must that is added to the dough. Once the kachuris are deep fried and served with the accompanying chhoar dal, it transforms into a feast meant for the King.
Of course, the unique taste that one would relish in the shops can never be replicated in the kitchen – the environment has a major role to play. Many might scoff at the surroundings and harbor fears of falling sick, but, there are many ardent followers who would travel miles to get to the outlet of his choice and eat his favorite hinger kachuri with chholar dal. (to be continued …)


Some more interesting 'must reads'-

Anaconda in a pothole of Bengaluru to galvanize the authorities to act

Cochin airport goes ecofriendly – to become only solar powered airport in the world

V Festival in Chelmsford could face tornadoes, hail and thunderstorms


Ice Cube would love to have dinner with Barack Obama once he leaves White House

Indian names of Pallavi Sharda and Dev Patel in Hollywood film ‘Lion’

Hugh Jackman of Wolverine fame could portray the role of Greek hero Odysseus


White House discloses – 2nd in command of ISIS killed in drone strike in Mosul

Bomb blast outside temple of Lord Brahma in Bangkok leaves at least 27 dead

Scuba diver smuggles cocaine across US-Mexico border via underwater tunnel


Indian kitchens must have ‘besan’

The lost world of ‘kabiraji cutlets’

Growing up days – I begin to go to the daily market