Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 medium-sized cauliflower cut into small florets; 1 cup green peas; ½ bowl moong daal (yellow lentils); ½ tomato chopped; 1 tsp ginger paste; 1 green chilli; 1 tsp ghee (clarified butter).

  • ½ tsp whole cumin
  • 1 bay leaf
  • 1 dry chilli
  • ½ tsp turmeric powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt and sugar according to your taste.


  1. Wash the moong daal and cook it with a pinch of salt and turmeric powder until it is done [If you pressure cook it, then wait for 4 whistle]. Keep aside.
  2. Heat oil in a pan/kadai. Fry the cauliflower florets along with a pinch of salt and turmeric powder.
  3. When the cauliflower florets turn golden brown, add the green peas and chopped tomatoes. Fry them together for 5-6 minutes.
  4. Now add the boiled moong daal to it.
  5. Add salt, sugar and green chilli. Put a lid on it and allow it to cook in medium flame until the cauliflowers are fully done. Pour it into another pot.
  6. Now temper the ghee [if you wish you can use butter instead of ghee] in the same pan with dry chilli, whole cumin and bay leaf.
  7. When the aroma comes out, add the ginger paste and fry for a while.
  8. Add the daal to it and stir well.
  9. Add bengali garam masala powder and allow it to boil for 2-3 minutes.
  10. Now the daal is ready to be served with rice.
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