A classic Bengali delicacy where steamed and fried egg cakes are simmered in a light, aromatic gravy with potatoes. This unique curry is a wonderful alternative to traditional lentil dhoka and pairs perfectly with steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
333cal
11gprotein
27gcarbs
21g
Ingredients
4 large Eggs
2 tbsp Besan (Also known as gram flour)
1 small Onion (finely chopped, for the dhoka)
2 pcs Green Chili (finely chopped)
1.5 tsp Ginger Paste (divided: 0.5 tsp for dhoka, 1 tsp for gravy)
1.5 tsp Garlic Paste (divided: 0.5 tsp for dhoka, 1 tsp for gravy)
0.75 tsp Turmeric Powder (divided: 0.25 tsp for dhoka, 0.5 tsp for gravy)
1.5 tsp Salt (divided: 0.5 tsp for dhoka, 1 tsp for gravy, or to taste)
Fluffy, perfectly cooked white rice that forms the heart of every Bengali meal. This simple, essential recipe is the ideal canvas for flavorful dals, macher jhol, and kosha mangsho. Master this basic staple.
A classic Bengali mixed vegetable curry, where a medley of seasonal vegetables are slow-cooked with the aromatic five-spice blend, panch phoron. It's a comforting, slightly sweet and savory dish, famously served during Durga Puja.
About Dimer Dhokar Dalna, Shada Bhaat and Bengali Labra
Wholesome Dimer Dhokar Dalna with fluffy rice and gut-friendly Labra – a protein-packed, homestyle meal!
This bengali dish is perfect for lunch. With 796.92 calories and 19.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
(for frying dhokas and making the gravy)
2 medium Potato (peeled and cut into 1-inch cubes)
1 pc Bay Leaf
2 pcs Dried Red Chili
1 tsp Panch Phoron (Bengali five-spice blend)
2 medium Tomato (pureed)
1 tsp Kashmiri Red Chili Powder (for color, adjust to spice preference)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Sugar
2 cups Hot Water
1 tsp Ghee
0.5 tsp Garam Masala Powder
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Egg Dhoka Batter
In a mixing bowl, crack the 4 eggs and whisk until light and frothy.
Add the finely chopped small onion, green chilies, 2 tbsp besan, 0.5 tsp ginger paste, 0.5 tsp garlic paste, 0.25 tsp turmeric powder, and 0.5 tsp salt.
Whisk everything together thoroughly to form a smooth, lump-free batter.
2
Steam the Egg Cake
Lightly grease a small steel tin or a heatproof container with oil.
Pour the egg batter into the greased tin.
Place the tin in a steamer or a large pot with 1-2 inches of simmering water. Cover and steam for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Carefully remove the tin from the steamer and allow it to cool completely for at least 15 minutes. This is crucial for clean cuts.
3
Cut and Fry the Dhokas
Once cooled, run a knife around the edges of the egg cake and invert it onto a cutting board.
Cut the steamed cake into 1.5-inch diamond or square shapes (dhokas).
Heat 3 tbsp of mustard oil in a kadai or pan over medium heat. Gently place the dhokas in the hot oil.
Shallow fry for 4-5 minutes, turning occasionally, until all sides are golden brown and slightly crisp. Remove with a slotted spoon and set aside.
4
Prepare the Gravy Base (Tadka)
In the same pan, add the remaining 1 tbsp of mustard oil if needed.
Add the bay leaf, dried red chilies, and 1 tsp panch phoron. Allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped medium onion and sauté for 6-7 minutes until it turns soft and golden brown.
5
Cook the Masala
Add 1 tsp each of ginger paste and garlic paste. Sauté for a minute until the raw aroma disappears.
Add the tomato puree, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder.
Cook this masala mixture on low-medium heat for 7-8 minutes, stirring occasionally, until it thickens and you see oil separating at the edges.
6
Simmer the Dalna
Add the cubed potatoes and 1 tsp of salt. Mix well to coat the potatoes with the masala and cook for 2 minutes.
Pour in 2 cups of hot water and add 0.5 tsp of sugar. Stir to combine.
Bring the gravy to a boil, then reduce the heat, cover the pan, and simmer for 12-15 minutes, or until the potatoes are fork-tender.
7
Combine and Finish
Once the potatoes are fully cooked, gently slide the fried egg dhokas into the simmering gravy.
Cook for only 2-3 minutes, allowing the dhokas to absorb the flavors. Avoid overcooking, as they can become too soft and break.
Turn off the heat. Stir in 1 tsp of ghee and 0.5 tsp of garam masala powder for a rich aroma and flavor.
8
Garnish and Serve
Garnish with 2 tbsp of freshly chopped coriander leaves.
Let the dalna rest for 5-10 minutes before serving. This allows the dhokas to soak in the gravy and the flavors to meld.
Serve hot with steamed basmati rice.
4
Serving size: 1 cup
269cal
5gprotein
59gcarbs
0gfat
Ingredients
1.5 cup Gobindobhog Rice (Or use any short-grain aromatic rice)
3 cup Water
0.5 tsp Salt (Optional, for seasoning)
Instructions
1
Rinse and Soak Rice (35 minutes)
Place the rice in a large bowl. Cover with cool water, gently swirl with your fingers, and drain the cloudy water.
Repeat the rinsing process 3-4 times until the water runs mostly clear.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. This step is key to fluffy, evenly cooked grains.
After soaking, drain the rice completely in a fine-mesh sieve.
2
Boil Water (3 minutes)
In a medium, heavy-bottomed pot with a tight-fitting lid, bring 3 cups of water and the optional salt to a rolling boil over high heat.
3
Cook the Rice (15 minutes)
Carefully add the drained rice to the boiling water. Give it one single, gentle stir to prevent clumping.
As soon as the water returns to a boil, reduce the heat to the absolute lowest setting.
Cover the pot tightly with the lid and let it simmer for 12-15 minutes. Do not lift the lid, as the trapped steam is crucial for cooking.
4
Rest and Fluff (10 minutes)
After 15 minutes, turn off the heat but keep the pot on the stove, still covered, for another 10 minutes.
This resting period allows the grains to absorb any remaining moisture and become perfectly tender.
Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
5
Serve
Serve the Shada Bhaat hot as an accompaniment to your favorite Bengali curries, dals, and fried fish.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the vegetables: Wash all vegetables thoroughly. Peel and chop the potato, pumpkin, and radish into uniform 1-inch cubes. Chop the eggplant into similar-sized cubes. Trim the ends of the flat beans and cut them in half. Keep the harder vegetables (potato, radish) separate from the softer ones (pumpkin, eggplant, beans). This should take about 15-20 minutes.
2
Temper the spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait for it to become very hot and slightly smoky, which takes about 2-3 minutes. This step is crucial to remove the oil's raw pungency. Reduce the heat to medium, then add the panch phoron, bay leaves, and broken dried red chilies. Let them sizzle and splutter for about 30-45 seconds until they release their aroma.
3
Sauté the vegetables: Add the cubed potatoes and radish to the pan. Sauté for 5-6 minutes, stirring occasionally, until their edges are lightly golden. Next, add the pumpkin, eggplant, and flat beans. Mix well and continue to sauté for another 5-7 minutes until the eggplant softens and the vegetables are well-coated with oil.
4
Add aromatics and spices: Add the ginger paste and sauté for 1 minute until its raw smell disappears. Now, add the turmeric powder, cumin powder, coriander powder, and slit green chilies. Stir and cook the spices for another minute. Add the sugar and salt, and mix everything gently to combine.
5
Slow-cook the curry: Pour in 1/2 cup of warm water, stir gently, and bring the mixture to a simmer. Cover the pan with a tight-fitting lid, reduce the heat to low, and let the vegetables cook for 10-12 minutes. Stir once or twice in between to prevent sticking. The vegetables should be tender but not mushy, and the final dish should be moist with very little gravy.
Finish and serve: Turn off the heat. Drizzle the ghee over the top (if using) and gently fold it in. Garnish with freshly chopped coriander leaves. Let the labra rest, covered, for 5 minutes to allow the flavors to meld. Serve hot with khichuri, luchi, or steamed rice.
