Bengali Thali Lunch Menu

Name: Bengali Thali Lunch Menu
Total time: 4200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 3 kantolas/ kankrol; 1/2 tsp salt; 2 tbsp mustard oil; 1/4 cup moong dal; 1/2 tsp jeera; 1 tsp salt; 1 tsp sugar; 1 tbsp ghee; 2 green chillies chopped; 4 potol/ parwal; 1 diced potato; 1 tomato chopped; 1/2 tsp ginger paste; 1/2 tsp jeera; 2 tbsp mustard oil; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp sugar; 500 gms prawns; 3 tbsp mustard oil; 1 tsp salt; 1 tsp jeera; 2 potatoes sliced; 1 tbsp ginger paste; 1 tsp turmeric powder; 1 tbsp cumin powder; 1 tsp garam masala powder; 1 tbsp ghee; 4 green chillies; 2 large tomatoes

Soumini Bhattacherjee @SouminiBhattacherjee

Bengaluru

#CA2025
Bengali Thali for lunch:
White rice, Kakrol Bhaja, Bhaja moong dal, Potoler Dalna, Jeere ada bata diye chingri maach (Prawn curry with cumin seeds and ginger paste), Tomato chutney.
Thali Traditions
Week 17

Soumini Bhattacherjee @SouminiBhattacherjee

Saved

Ingredients

1 hour 10 minutes

2 people

For kankrol fry:
3kantolas/ kankrol
1/2 tspsalt
2 tbspmustard oil
For the moong dal:
1/4 cupmoong dal
1/2 tspjeera
1 tspsalt
1 tspsugar
1 tbspghee
2green chillies chopped
For the Potol dalna:
4potol/ parwal
1diced potato
1tomato chopped
1/2 tspginger paste
1/2 tspjeera
2 tbspmustard oil
1/2 tspturmeric powder
1/2 tspred chilli powder
1 tspsugar
For the jeera ada bata diye chingri.: (Prawn curry)
500 gmsprawns
3 tbspmustard oil
1 tspsalt
1 tspjeera
2potatoes sliced
1 tbspginger paste
1 tspturmeric powder
1 tbspcumin powder
1 tspgaram masala powder
1 tbspghee
4green chillies
For the tomato chutney:
2large tomatoes
1/2 tsppanch foran
1 tspginger paste
2dry red chillies
1 tbspmustard oil
4 tbspsugar
1 tbspraisins
1/4 tspsalt
For garnish and plating:
1green chilli
1/2 slicelemon
1 cupsteamed white rice

Saved

Steps

1 hour 10 minutes

1

To prepare the kantola fry, slice the kantola and smear with salt.
2

Heat mustard oil in a skillet. Once hot fry the kantola by flipping each side and till light golden in colour and keep aside.
3

To prepare the moong dal, dry roast the moong dal.
4

Once it turns pinkish brown in colour, wash it, add half cup of water and boil it for 2 whistles in a pressure cooker with salt.
5

Once done add ghee in a pan and once hot add the cumin and the chopped green chillies.
6

Once the cumin seeds splutter add the boiled moong dal, sugar and turmeric powder to it, mix all well and let it simmer for 5 minutes.
7

Once done remove from the stove and keep aside.
8

To prepare the potol dalna, peel dice and wash potol, potato and keep aside.
9

Now heat mustard oil in a pressure cooker.
10

Once hot add the cumin seeds.
11

Once it splutters,add the diced potol and potatoes and fry for 5 minutes.
12

Once done add the ginger paste, diced tomatoes, turmeric powder, red chilli powder, mix them well and cook for 2 minutes.
13

Now add water and salt and pressure cook for 2 whistles till done.
14

Remove from the stove and keep aside.
15

For the prawn curry, wash the prawns and smear with salt and turmeric powder.
16

Now heat mustard oil in a kadai and once hot shallow fry the prawns for 2 minutes and keep aside.
17

Now in the same oil add cumin seeds and ginger paste.
18

Once it splutters, add the sliced potatoes and fry for 2 minutes.
19

Add cumin powder, turmeric powder, salt and water.
20

Now add the prawns,green chillies,mix everything well and simmer for 10 minutes.
21

Finally add ghee, garam masala powder, remove from stove and keep aside.
22

For the tomato chutney, slice tomatoes into halves and pressure cook them with little salt for 1 whistle without water and keep aside
23

Now heat mustard oil in a pan and add panch foran and dry red chillies.
24

Once it splutters, mash the pressure cooked tomatoes and add it to the oil.
25

Add little water, sugar raisins, ginger paste and let it simmer on low flame.
26

Once done remove from the stove and keep aside.
27

Now assemble all the items in the form of a thali. Serve steamed white rice on a plate with a green chilli and a half slice of a lemon.Also place the fried kakrol on the plate.Now serve the dal, potol dalna, jeere ada bata diye chingri and chutney in small bowls.Bengali thali is ready to be served.