Thankuni Pata Diye Musurir Dal (Centella Leaves Cooked with Red Lentils - Bong Style)

Name: Thankuni Pata Diye Musurir Dal (Centella Leaves Cooked with Red Lentils - Bong Style)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/2 cup masoor dal, soaked for 2-3 hours, washed well & rinsed; handful Thankuni pata (Centella leaves), chopped; 1 tsp. salt or to taste; 1/2 tsp. turmeric powder; 2-3 green chilies, slit; 1 tbsp. mustard oil; 1 tsp. panch phoron; 1 dry red chili; 1 bay leaf; 1 small onion, chopped; 2-3 garlic cloves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 -

This is an extremely simple and a nutritious Bong style dal cooked along with Thankuni Pata (Centella Leaves). So if you happen to come across this plant, which has small round shaped leaves, then pluck out the leaves and prepare this traditional & a healthy Bong recipe which is typically served with hot steamed rice. Masoor Dal or Red lentils are used for this recipe. However, you may substitute it with split moong dal too.

Thankuni Pata, as it is known in the Bengali lingo or Centella leaves have some medicinal properties that are very healthy for us. It is not much popular though it is quite relished in the North Eastern regions, especially West Bengal and countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few.

This is an age old grandmothers recipe and almost a forgotten one. One does not get to see such homemade recipes these days. It is purely a homemade recipe, not found in any restaurants. These leaves can also be made into delectable pakoras or can be enjoyed as salads, stir fries, juice or chutneys.

#CA26 -

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 -

Saved

Ingredients

20-25 minutes

2-3 servings

1/2 cupmasoor dal, soaked for 2-3 hours, washed well & rinsed
handfulThankuni pata (Centella leaves), chopped
1 tsp.salt or to taste
1/2 tsp.turmeric powder
2-3green chilies, slit
1 tbsp.mustard oil
1 tsp.panch phoron
1dry red chili
1bay leaf
1small onion, chopped
2-3garlic cloves, chopped

Saved

Steps

20-25 minutes

1

Take a handful of Thankuni pata. Chop them finely.
2

Pressure cook the soaked dal along with 1 cup water for 2-3 whistles. Give it a whisk. Transfer it to a pan along with the chopped greens, salt, turmeric powder, slit green chilies & required quantity of water. Simmer on a low flame for 4-5 minutes.
3

Heat oil in a pan & temper with panch phoron, dry red chili & bay leaf. After it stops spluttering, add the onion garlic. Sauté till light brown.
4

Now add the cooked dal & simmer for 1-2 minutes. When done, drizzle some raw mustard oil if you wish. Enjoy this healthy & nutritious dal with hot steamed rice.