Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
½ cup green moong; ½ cup red kidney beans; ½ cup split chick peas/chana daal; 1 big-sized onion chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 big-sized tomato chopped; 3 eggs; 1 tsp ghee (clarified butter); 2 green chilies chopped.


  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp chilli powder (optional)
  • ½ tsp kashmiri red chilli powder
  • 1 tsp turmeric powder
  • ½ tsp sugar
  • ½ tsp kasoori methi 
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.

  1. Take the three lentils (green moong, kidney beans and split chick peas) in a bowl and wash thoroughly. Set aside.
  2. Pressure cook the lentils/daal altogether with a pinch of salt and turmeric powder. Wait until 4-5 whistles. Keep aside and let the vapour to be released completely.
  3. Make scrambled eggs (with the three eggs) and keep aside.
  4. Heat oil in a pan. Add the chopped onion and fry until golden brown.
  5. Add ginger and garlic paste and fry for 3 minutes in medium flame.
  6. Add chopped tomatoes and fry till the tomato pieces are soft.
  7. Add the green chilies and fry for 1 minute.
  8. Add salt, turmeric powder, chili powder, cumin powder, coriander powder and sugar one by one. Cook for 2 minutes in medium flame.
  9. Add kasoori methi and fry for a minute.
  10. Now add the boiled lentils/daal and mix well (also add the in which the lentils was boiled).
  11. Add kashmiri red chili powder and bring it come to boil in medium flame .
  12. Adjust the thickness of the gravy according to your desire.
  13. Add the scrambled eggs to it.
  14. Add ghee and bengali garam masala powder. Give it a final stir.
  15. Turn off the heat and serve hot with roti/chapati.


If you don't have pressure cooker, then soak the lentils overnight and cook for 30 minutes in medium heat with the lid on.

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