non-vegetariangluten-free
bengali
Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
80 min
819 cal
36gProtein
64gCarbs
46gFat
2Recipes
Loading...
Protein-packed Ghugni with crispy Muri – a perfectly spiced, energy-giving snack or light meal!
This classic Bengali street food is a hearty, spiced curry made from dried yellow peas. It's a comforting, protein-packed dish, often enjoyed as a snack or a light meal, garnished with fresh onion and lime.
Serving size: 1 cup
A quintessential Bengali street food snack that's crunchy, spicy, and tangy all at once. Puffed rice is tossed with fresh vegetables, peanuts, and a signature pungent mustard oil dressing. Ready in minutes, it's the perfect light and flavorful treat.
Serving size: 1.5 cups
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
Iron-boosting Mete Chorchori with soft rutis - perfectly spiced, energy-giving comfort food!
Creamy, aromatic chicken chaap with flaky porota - a soul-satisfying, protein-packed dinner!
Rich Galda Chingrir Kalia with fluffy rice - an aromatic, protein-packed comfort food that's truly energy-giving!
Rich Chicken Dak Bungalow with fluffy rice – a protein-packed, aromatic, perfectly spiced comfort food that's energy-giving!
Crispy fried fish with creamy, gut-friendly dal and rice - homestyle comfort food that's protein-packed!
Protein-packed Ghugni with crispy Muri – a perfectly spiced, energy-giving snack or light meal!
This bengali and bihari dish is perfect for breakfast or lunch or snack. With 845.44 calories and 30.73g of protein per serving, it's a muscle-gain option for your meal plan.
Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight. After soaking, drain the water completely.
Transfer the soaked and drained peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder. Secure the lid and cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but not mushy. Allow the pressure to release naturally.
While the peas are cooking, heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This mellows its pungent flavor.
Lower the heat to medium. Add the bay leaf and cumin seeds. Once the seeds start to splutter (about 30 seconds), add the asafoetida.
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges of the masala.
Add the dry spice powders: the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
Pour the cooked peas along with their cooking liquid into the pan with the masala. Add the remaining 1 tsp of salt and the optional sugar. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the ghugni simmer for 8-10 minutes for the flavors to meld. Use the back of your ladle to gently mash some of the peas against the side of the pan to naturally thicken the gravy.
Finally, stir in the garam masala powder. Cook for one more minute, then turn off the heat.
Ladle the hot ghugni into serving bowls. Garnish generously with chopped raw onion and fresh cilantro. Serve with lemon wedges on the side for squeezing over.
In a large mixing bowl, combine the finely chopped onion, deseeded tomato, boiled potato, cucumber, green chilies, and roasted peanuts. This keeps the puffed rice separate to maintain its crunch until the last moment.
In a separate small bowl, whisk together the mustard oil, fresh lemon juice, chaat masala, kala namak, and salt. This creates an evenly mixed dressing.
Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.
Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.
Using a large spoon, toss everything together quickly and gently for about 20-30 seconds until just combined. Be careful not to overmix, as this will make the muri soggy.
Immediately portion the Jhal Muri into serving bowls or traditional paper cones (thongas). Garnish generously with sev and the remaining coriander leaves. Serve instantly to enjoy the ultimate crunch and flavor.