A classic Bengali delicacy made from banana blossoms, potatoes, and coconut. This semi-dry curry has a unique texture and a delightful balance of sweet and savory flavors, making it a perfect side dish for rice.
Prep40 min
Cook35 min
Soak120 min
Servings4
Serving size: 1 serving
308cal
6gprotein
32gcarbs
Ingredients
1 medium Banana Blossom (about 500g before cleaning)
2 medium Potato (peeled and diced into 1/2-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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.
About Mochar Ghonto, Steamed Basmati Rice and Masoor Dal Tadka
Aromatic banana blossom curry with protein-packed musur dal & rice. A fiber-rich, soul-satisfying meal!
This bengali dish is perfect for lunch. With 833.46 calories and 23.849999999999998g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
Ginger Paste
2 pcs Green Chilli (slit lengthwise)
1 tsp Turmeric Powder (divided)
1 tsp Cumin Powder
0.5 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1 tsp Sugar
1.25 tsp Salt (or to taste, divided)
1.25 cup Water (for cooking)
Instructions
1
Prepare and Cook the Banana Blossom
Grease your hands and knife with oil to prevent staining. Remove the tough, outer purple layers of the banana blossom until you reach the pale, tender core.
Separate the individual florets. For each floret, remove the tough, translucent outer petal (calyx) and the hard central stalk (pistil).
Finely chop the cleaned florets and the tender core. Immediately place them in a bowl of water with 1/2 tsp of the turmeric powder to prevent browning.
In a pressure cooker, combine the chopped banana blossom, soaked and drained chana dal, 1 cup of water, the remaining 1/2 tsp turmeric powder, and 1/2 tsp salt.
Pressure cook for 2-3 whistles, or about 10-12 minutes, until soft. Let the pressure release naturally. Drain any excess water and lightly mash the mixture with the back of a spoon. Set aside.
2
Fry the Potatoes
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is slightly smoking.
Carefully add the cubed potatoes and fry, stirring occasionally, until they are golden brown and cooked through. This should take about 8-10 minutes.
Remove the fried potatoes with a slotted spoon and set them aside.
3
Temper and Sauté the Masala
In the same oil over medium heat, add the bay leaves, dry red chillies, and cumin seeds. Let them splutter for about 30 seconds until fragrant.
Add the ginger paste and slit green chillies. Sauté for 1 minute until the raw aroma of the ginger disappears.
In a small bowl, mix the cumin powder and coriander powder with 2-3 tbsp of water to form a smooth paste. Add this paste to the pan.
Sauté the masala for 3-4 minutes, stirring continuously, until the oil begins to separate from the spices.
4
Combine and Finish the Ghonto
Add the boiled banana blossom-dal mixture and the fried potatoes to the pan.
Stir in the remaining salt and the sugar. Mix everything together thoroughly to coat with the masala.
Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld. Stir once or twice to prevent sticking.
Uncover, then add the grated coconut, garam masala powder, and ghee.
Mix well and cook for another 2 minutes until everything is well combined and fragrant.
Turn off the heat and let the dish rest for 5 minutes before serving.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
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.
