Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 cup red lentil/masoor daal; 1 medium-sized onion chopped; 1 small-sized tomato chopped; ½ tsp garlic paste; 2 green chillies; 1 tsp mustard oil.

  • 1 dry chilli 
  • ½ tsp cumin powder/paste 
  • ½ tsp turmeric powder 
  • ½ tsp bengali paanchforon (whole cumin, whole fenugreek seed, whole fennel seed, kalonji and radhuni) 
  • Salt to taste. 
  1. Wash the daal/lentil thoroughly. 
  2. Boil it in water with a pinch of salt and turmeric powder until it gets cooked. 
  3. Temper the oil with dry chilli and paanchforon. 
  4. When the spices start to splutter, add chopped onion and fry until it becomes translucent. 
  5. Add garlic paste and fry for 2 minutes. 
  6. Add chopped tomatoes, green chillies, salt, turmeric powder and cumin powder/paste. Fry for another 2 minutes. 
  7. Now add the boiled daal and mix well. 
  8. Adjust the salt and let it be boiled for 2 minutes in medium flame. 
  9. Pour the mustard oil over it. 
  10. Turn off the heat and serve with plain rice.

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