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A classic Bengali delicacy where eggs are whisked with a pungent mustard and coconut paste, then steamed to perfection. This savory, custard-like dish is incredibly flavorful and pairs wonderfully with hot steamed rice.
For 4 servings
Prepare the Mustard-Coconut Paste
Create the Egg Mixture
Prepare the Steaming Container
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A classic Bengali delicacy where eggs are whisked with a pungent mustard and coconut paste, then steamed to perfection. This savory, custard-like dish is incredibly flavorful and pairs wonderfully with hot steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 228.23 calories per serving with 8.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Steam the Dim Bhapa
Rest, Slice, and Serve
For a non-vegetarian twist, add 4-5 small, deveined prawns (chingri) to the egg mixture before steaming to make a Dim Chingri Bhapa.
Incorporate finely chopped vegetables like bell peppers, carrots, or green peas into the egg batter for added texture and nutrition.
If you find the mustard too pungent, you can use only yellow mustard seeds or reduce the total quantity of mustard seeds by half.
Replace the 2 tbsp of curd with 2 tbsp of full-fat coconut milk for a richer, creamier consistency.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health. Coconut also provides healthy medium-chain triglycerides (MCTs).
Both mustard seeds and turmeric contain compounds like selenium and curcumin, respectively, which are known for their powerful anti-inflammatory and antioxidant effects.
Dim Bhapa is a traditional Bengali dish where 'Dim' means egg and 'Bhapa' means steamed. It's a savory egg custard made with a pungent paste of mustard seeds, poppy seeds, and coconut, which is then steamed to perfection.
Mustard paste can turn bitter if it's over-ground or ground dry. To prevent this, always soak the seeds well, add a pinch of salt and a green chili while grinding, and use just enough water to make a smooth paste. Do not grind for too long.
Yes, you can. Pour the mixture into any heatproof bowl (like steel or ceramic) and cover it tightly with aluminum foil. Place this bowl on a trivet inside a pot with simmering water, cover the pot, and steam as directed.
Yes, Dim Bhapa is a relatively healthy dish. It's rich in protein from the eggs and contains healthy fats from mustard oil and coconut. The steaming method of cooking is much healthier than frying.
One serving of Dim Bhapa (approximately 1/4 of the recipe) contains around 160-180 calories, depending on the size of the eggs and the amount of oil used.
Leftover Dim Bhapa can be stored in an airtight container in the refrigerator for up to 2 days. You can gently reheat it by steaming for a few minutes or in a microwave before serving.