500 gms whole dried moong beans
8 small new potatoes
8 peas in their pods
8 broad beans (sheem)
2 sweet potatoes (quartered lengthwise)
1 white radish (cut to match the sweet potatoes)
10 whole peppercorns
2-inch stick cinnamon
4 green cardamoms
1-inch piece ginger (sliced)
a bunch of spinach leaves with shoots and roots
1 tbsp ghee
4 tbsp milk
Salt to taste
1. Roast the whole dried moong beans on a hot griddle and pressure cook them with 2½ cups of water for 15 minutes. Reduce pressure with cold water, uncover cooker and add the new potatoes, peas in the pod, broad beans, sweet potatoes, white radish, peppercorns, cloves, cinnamon, green cardamoms, sliced ginger.
2. Add ½ cup more water and salt to taste. Cover and cook until vegetables are done and the dal is thick. Add a small bunch of spinach leaves with roots and shoots if possible as these give a special taste to the siddho. Cook for another 5 minutes.
3. Add the ghee and the milk just before taking off the fire. Do not reheat. Serve with steaming rice.
The Calcutta cookbook: Minakshi Dasgupta
Publisher: Penguin India