Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
2 cups black-eyed beans/lobia (washed and soaked in water overnight or at least 5 hours); 1 big-sized onion chopped; inch cube ginger piece finely chopped; 8 cloves garlic finely chopped; 1 medium-sized tomato roughly chopped; 5 green chilies chopped.

  • 2 bay leaves
  • ½ tsp whole cumin
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp chili powder
  • 1 tsp turmeric powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste
  • Sugar to taste.

  1. Pressure cook the lentils with ½ tsp salt and ½ tsp turmeric powder. Wait until 4 whistles and let the vapour to be released normally.
  2. Temper the oil with 2 bay leaves and ½ tsp whole cumin.
  3. When the cumin seeds start to splutter, add the chopped ginger and garlic. Fry for 2 minutes on medium heat.
  4. Add the chopped onion and fry until it becomes translucent.
  5. Add chopped tomatoes and green chilies. Fry until the tomato pieces become soft.
  6. Add salt, turmeric powder, sugar, chili powder and fry for 2 minutes on medium heat.
  7. Add cumin powder, coriander powder and fry for another 2 minutes.
  8. Now add the boil lentils/black-eyed bean and mix well.
  9. Boil it on medium flame to adjust the thickness of the gravy.
  10. Adjust the taste of salt and sugar.
  11. Sprinkle the bengali garam masala powder over the curry and turn off the heat.
  12. Rest it for 5 minutes and serve with roti/chapathi or paratha.
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