Bangla lunch – simple yet tasty lunch made with influences from West Bengal. Daa…

Bangla lunch – simple yet tasty lunch made with influences from West Bengal. Daal with panch phoran and potato-radish-cabbage bhaaji with fresh made kasundi paste!
Boil masoor dal and toor dal with turmeric. Also boil potatoes and keep for bhaaji.
Add mustard oil in a deep pan and temper mustard seeds, jeera, fenugreek, fennel and nigella seeds. I also added cinnamon stick, star anise, bay leaf and cloves. Add finely sliced onions (1), tomatoes (2 or 3) , few green chilies slit, curry leaves, garlic cloves, (and I added diced daikon radish too). Add salt, turmeric and chilli powders and sauté. Add water and simmer till veggies cook. Add mashed daals and simmer in low for ten minutes to blend flavours.
For vegetable bhaji— grind white and black mustard seeds, dried ginger, cumin and coriander seeds, fennel seeds, amchur powder, green chillies and vinegar with a little mustard oil. If you fresh raw mango or fresh ginger you could add that. That will be the kasundi paste.
Temper mustard and cumin seeds in mustard oil, add sliced onions, and add kasundi paste and sauté for couple of minutes. Add sticks of daikon radish, tomatoes, boiled and cubed potatoes, turmeric, chilli powder and asafoetida and stir for couple more minutes. Add enough water to cook daikon and when veggies simmer, finish off by adding cut cabbage.

Leave a Comment

Your email address will not be published.