Peyaj Mushuri Dal is a classic Bengali dal/dahl. It is mild on the tummy and gets a hint of sweetness from the caramelized onion. With just 5 INGREDIENTS, this masoor dal is a hearty starter to a Bengali meal. You can enjoy it like soup or pair it with some crispy fried veggies or fish and rice.
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Masoor Palak Dal (Red Lentil Spinach Stew) is a hearty, nutritional lentil stew. Squeeze some fresh lemon juice on the top, pair it with cooked rice, thinly slice a cucumber on the side for the extra crunch, and you will have a very satisfactory meal.
Moong Dal Khasta Kachori is a winter favorite, especially during festive season. Yellow mung beans are sautéed with spices until crumbly and then stuffed in flaky dough and deep fried to golden brown. Paired with a cup of masala chai, it's a favorite indulging evening snack! Read all the tips I mentioned below and don't miss the VIDEO!
Mildly spiced with a good doze of fresh greens, this Whole Masoor Dal with Fresh Fenugreek leaves is a nutritional wholesome meal. It pairs great either with roti or rice. The texture of the dal is thick and creamy, which gives a lovely comfort feel at every spoonful.
Aloo Peyajkoli Bhaja is a classic Bengali side dish that calls for less than 5 ingredients and needs just 15 minutes of your time. It pairs best with daal and rice, or enjoy with freshly prepared roti.
Aloo Gobi or Aloo Gobhi is one of the best weeknight side dish. A quick stir fried vegetarian side dish, and it goes well with rice and daal or paratha. I prepare this dish in several ways, and today I am sharing the semi dry no onion, no garlic Aloo Gobi.
We make chole (chickpea stew) quite often. It’s one of my go-to dishes on busy nights. However, it’s not one of my favorites unless it is paired with pillow-y bhature (deep fried flat breads). Then, it becomes one of my guilty pleasures. The other day, when I soaked dried chickpea yet again to prepare stew, I suddenly got this idea to turn it into a taco night. Of course, chickpea on taco is nothing new however chole taco (Indian Spiced Chickpea Taco) didn’t sound convincing. But then just the first bite was enough for a thumbs-up! I just love when such experiments work…
Potol Bhaja is a very simple classic Bengali dish that is served with daal at the beginning of the meal. It's crispy because of the seeds but as you bite, it is soft and tastes amazing. Growing up, I was picky with vegetables, but Potol was my all-time favorite.
Lau Diye Bhaja Munger Dal is a classic Bengali Daal Recipe. It is light on the tummy and makes an amazing meal during warm summer days. I grew up eating this combination of bottle gourd with roasted mung beans and with steamed rice, it's utterly comforting!
Let me start by explaining a little bit about Five Spices. It's a mix of five whole spices in equal parts: Fenugreek, Nigella Seed, Cumin Seed, Radhuni and Fennel Seed. This spice mix is commonly used in eastern part of India and is called Panch Phoron. Literal translation: Panch is Five and Phoron is tempering. I really like how the kitchen smells when these spice mix sizzles in hot oil. I am not sure if you guys have heard of Chinese Five Spices.They also use five whole spices, which they grind to fine powder and the spices they use are:…
Korola Bhaja is a simple stir fried dish popular in Bengali Cuisine. Korola is Bitter Gourd and Bhaja refers to deep fried or stir fried. We serve Korola Bhaja in the beginning of the meal, and we eat it with plain steamed white rice.
I remember eating spice stuffed okra long back during my college days at one of my friend’s place. This is not a common dish in Bengali household and so, when I saw her stuffing okra, I was amazed at the idea. Cooking was not exactly my thing back then and I didn’t even bother to learn much. It smelled absolutely divine and tasted delicious with rice and daal. Honestly speaking, I haven’t cooked Bharwa Masala Bhindi a lot in the past, but I did it back to back a couple of times in the last one month. Bharwa or Bharwan…