A classic Bengali vegetarian curry featuring tender green jackfruit and savory lentil dumplings simmered in a fragrant, spiced gravy. This dish beautifully mimics the texture of meat, making it a hearty and satisfying meal.
Prep30 min
Cook50 min
Soak120 min
Servings4
Serving size: 1.25 cup
577cal
16gprotein
73gcarbs
Ingredients
1 cup Chana Dal (Soaked for at least 4 hours, then drained)
500 g Green Jackfruit (Peeled and cut into 1.5-inch cubes)
2 medium Potato (Peeled and cut into 1.5-inch cubes)
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 quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
This bengali dish is perfect for lunch. With 1115.18 calories and 33.980000000000004g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
4 tbsp Mustard Oil (For the curry)
1 cup Vegetable Oil (For frying the dumplings)
1 tbsp Ghee
1.5 tsp Turmeric Powder (Divided: 0.5 tsp for boiling, 1 tsp for curry)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Cumin Seeds
2 count Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (Lightly crushed)
3 count Cloves
2.5 tsp Salt (Divided: 1 tsp for boiling, 0.5 tsp for dumplings, 1 tsp for curry, or to taste)
1.25 tsp Sugar (Divided: 0.25 tsp for dumplings, 1 tsp for curry)
3 cup Water (Warm, for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Vegetables
In a large pot, bring 4-5 cups of water to a boil. Add the jackfruit cubes, potato cubes, 1 tsp salt, and 0.5 tsp turmeric powder.
Boil for 10-12 minutes until the vegetables are about 80% cooked (tender but still firm).
Drain the water completely and set the boiled vegetables aside.
2
Make the Lentil Dumpling Batter
In a grinder or food processor, combine the soaked and drained chana dal, 1-inch ginger, and green chilies.
Grind to a coarse, thick paste, adding a teaspoon of water only if absolutely necessary to get the blades moving.
Transfer the paste to a bowl. Mix in the asafoetida, 0.5 tsp salt, and 0.25 tsp sugar. Whisk for 2-3 minutes to aerate the batter.
3
Fry the Lentil Dumplings (Dalna)
Heat the vegetable oil in a kadai or deep pan over medium-high heat.
Once hot, carefully drop small, spoonfuls of the lentil batter into the oil. Do not overcrowd the pan.
Fry for 4-6 minutes, turning occasionally, until the dumplings are golden brown and crisp.
Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining batter.
4
Sauté the Vegetables
In a separate large kadai or pan, heat the 4 tbsp of mustard oil until it is very hot and slightly smoking.
Carefully add the boiled jackfruit and potato cubes.
Sauté on medium-high heat for 5-7 minutes, stirring gently, until they are lightly browned on all sides. Remove from the pan and set aside.
5
Temper Spices and Cook Aromatics
In the same pan with the remaining mustard oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, cloves, and cumin seeds.
Sauté for 30-40 seconds until the spices are fragrant.
Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
6
Build the Masala Gravy
Add the ginger and garlic pastes and cook for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Then add the remaining 1 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp salt.
Cook this masala mixture on medium-low heat for 8-10 minutes, stirring frequently, until it thickens and you see oil separating at the edges.
7
Simmer the Curry
Add the sautéed jackfruit and potatoes back to the pan. Gently mix to coat them well with the masala.
Pour in 3 cups of warm water and add 1 tsp of sugar. Stir to combine.
Bring the curry to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld.
8
Finish and Garnish
Gently slide the fried lentil dumplings into the simmering gravy. Cook for another 4-5 minutes, uncovered, allowing them to soften and absorb the gravy.
Stir in the garam masala powder and ghee. Turn off the heat.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving.
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.
1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
3 cup Water (For pressure cooking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds (Optional)
0.25 tsp Hing
1 medium Onion (Finely chopped)
4 cloves Garlic (Minced)
1 inch Ginger (Grated)
2 pcs Green Chili (Slit lengthwise)
1 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed and soaked masoor dal in a pressure cooker.
Add 3 cups of water, turmeric powder, and salt. Stir to combine.
Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
Allow the seeds to crackle for about 30 seconds, then add the hing.
Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.
Carefully pour the hot tadka mixture directly into the cooked dal in the pressure cooker.
Stir well to incorporate the flavors thoroughly.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes. This allows the flavors to meld together. Adjust consistency with a little hot water if it's too thick.
4
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
Serve the Masoor Dal Tadka hot with steamed basmati rice, jeera rice, or fresh rotis.
