Katorthoma

Katorthoma is a popular type of lentil stew originating from the Bengali cuisine of India and Bangladesh. It is a staple dish, often served as a side dish with rice or roti. The name "katorthoma" is derived from the Bengali words "kator" meaning "bowl" and "thoma" meaning "to mash" or "to thicken," referring to its thick, soupy consistency.

The base of katorthoma is typically made from lentils, most commonly masoor dal (red lentils) or moong dal (yellow lentils). These lentils are boiled until very soft and then mashed. Various spices are added to enhance the flavor, including turmeric, cumin, coriander, ginger, garlic, and green chilies. Some recipes may also include onions and tomatoes.

A distinctive characteristic of katorthoma is the "phoron" or tempering, which is added towards the end of the cooking process. This involves heating oil or ghee and frying spices such as mustard seeds, dried red chilies, and curry leaves. This tempering is then poured over the lentil stew, releasing an aromatic fragrance and adding another layer of flavor.

Katorthoma is known for its comforting and nourishing qualities. It is a versatile dish that can be adapted to personal taste by adjusting the spice levels and the type of lentils used. It is a good source of protein and fiber, making it a healthy and wholesome meal option.