A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
A classic Konkani comfort food, this simple lentil soup is made with toor dal and a fragrant tempering of mustard seeds and curry leaves. Its light, soupy texture makes it a perfect accompaniment to steamed rice.
A simple and delicious Konkani-style stir-fry made with ivy gourd, tempered with classic South Indian spices. This crunchy and savory side dish pairs perfectly with rice and dal.
A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, sweet carrots, and fresh coconut. Finished with a zesty lemon dressing and a simple tempering, it's a healthy and delightful dish.
About Bengali Mishti Pulao, Dali Toy, Tendli Upkari and Moong Dal Kosambari
Protein-packed Dali Toy with fluffy Sheet, fresh Tendli Upkari & fiber-rich Kosambari – a wholesome vegan treat!
This konkani dish is perfect for lunch. With 1111.79 calories and 33.93g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
4
Serving size: 1 serving
240cal
11gprotein
33gcarbs
8gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
4 cup Water (3 cups for cooking, 1 for adjusting consistency)
0.5 tsp Turmeric Powder
2 pcs Green Chilli (Slit lengthwise)
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (Use coconut oil for a vegan version)
1 tsp Mustard Seeds
2 pcs Dried Red Chilli (Broken in half)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 tbsp Lemon Juice (Optional, for a tangy finish)
Instructions
1
Cook the Dal
Rinse the toor dal thoroughly under running water until the water runs clear.
Transfer the rinsed dal to a pressure cooker. Add 3 cups of water and the turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Let the pressure release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker. Whisk the cooked dal gently until it is smooth.
Add 1 cup of warm water, or more, to achieve a thin, soupy consistency. Dali Toy is traditionally very watery.
Place the dal back on the stove over low heat. Add the slit green chillies and salt.
Bring the dal to a gentle simmer and let it cook for 4-5 minutes for the flavors to meld.
3
Prepare the Tempering (Tadka)
While the dal is simmering, heat ghee or coconut oil in a small tempering pan (tadka pan) over medium heat.
500 g Ivy Gourd (Also known as Tendli or Tindora, washed and sliced thin)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Turmeric Powder
1 tsp Salt (Or to taste)
3 tbsp Fresh Grated Coconut (Optional, for garnish)
0.5 tsp Jaggery (Powdered, optional, to balance flavors)
2 tbsp Water (Optional, only if needed to prevent sticking)
Instructions
1
Prepare the Ivy Gourd: Wash the ivy gourd (tendli) thoroughly. Trim both ends. Slice them into thin, uniform rounds or cut them lengthwise into four quarters. Set aside.
2
Make the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until the leaves are crisp and fragrant.
3
Cook the Upkari: Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix well to coat the vegetables evenly with the spices. Cover the pan, reduce the heat to low, and cook for 15-20 minutes. Stir every 4-5 minutes to prevent sticking. Cook until the tendli is tender but still retains a slight crunch. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.
4
Finish and Garnish: Once the ivy gourd is cooked, add the fresh grated coconut and optional powdered jaggery. Stir well to combine and cook uncovered for another 2 minutes to let the flavors meld.
5
Serve: Turn off the heat. Serve the Tendli Upkari hot as a side dish with rice and dal, or with chapatis.
1 cup Yellow Moong Dal (also known as split yellow lentils)
3 cup Water (for soaking the dal)
1 large Cucumber (finely chopped)
1 medium Carrot (grated)
0.5 cup Fresh Coconut (grated)
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Coriander Leaves (chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Salt (or to taste)
2 tsp Coconut Oil (for tempering)
1 tsp Mustard Seeds
0.25 tsp Hing (asafoetida)
10 leaves Curry Leaves
Instructions
1
Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.
2
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.
3
Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.
4
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.
5
Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.
Add the mustard seeds and wait for them to splutter completely, which takes about 30-45 seconds.
Once they splutter, add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp. Be careful not to burn the spices.
4
Combine and Serve
Immediately pour the hot tempering over the simmering dal. It will sizzle, releasing a beautiful aroma.
Stir gently to combine and turn off the heat.
Garnish with fresh chopped coriander leaves and a squeeze of lemon juice, if using.
Serve hot with steamed rice for a classic Konkani meal.
