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A simple yet profoundly comforting Bengali mashed egg dish. Hard-boiled eggs are mashed and mixed with the pungent kick of raw mustard oil, sharp red onions, and fiery green chilies. Served alongside steamed rice and dal, it's a quintessential element of a soulful Bengali meal, ready in minutes.
For 4 servings
Place the eggs in a single layer in a saucepan. Cover them with cold water by at least 1 inch. Bring the water to a full rolling boil over high heat.
As soon as the water reaches a rolling boil, turn off the heat, cover the pan with a tight-fitting lid, and let the eggs stand for 10-12 minutes for perfect hard-boiled yolks.
While the eggs are standing, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the time is up, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5 minutes.
Gently crack the cooled eggs and peel them. The ice bath makes them easier to peel. Pat the peeled eggs dry with a paper towel.
In a mixing bowl, place the peeled eggs and mash them with a fork. Aim for a coarse, slightly chunky texture rather than a smooth paste for the best mouthfeel.
Add the finely chopped red onion, green chilies, coriander leaves, pungent mustard oil, and salt to the mashed eggs.
Gently mix everything together until just combined. Over-mixing can make the dish pasty. Taste and adjust seasoning if necessary. Serve immediately for the best flavor and texture.
A simple yet profoundly comforting Bengali mashed egg dish. Hard-boiled eggs are mashed and mixed with the pungent kick of raw mustard oil, sharp red onions, and fiery green chilies. Served alongside steamed rice and dal, it's a quintessential element of a soulful Bengali meal, ready in minutes.
This bengali recipe takes 17 minutes to prepare and yields 4 servings. At 145.04 calories per serving with 6.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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For a smoky depth, mash a roasted dry red chili (shukno lanka) with the salt before mixing it with the eggs.
Add a squeeze of fresh lime or lemon juice (gondhoraj lebu is ideal) at the end for a bright, tangy note.
Mix in a tablespoon of fried onions (beresta) for an extra layer of flavor and a delightful crunch.
For a different flavor profile, you can add a tablespoon of finely chopped fresh mint leaves along with the coriander.
Eggs are a complete protein, containing all nine essential amino acids required for muscle repair, immune function, and maintaining healthy tissues.
Eggs are a fantastic source of choline, a vital nutrient that plays a crucial role in brain development, memory, and neurotransmitter function.
Cold-pressed mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are known to support cardiovascular health.
The capsaicin found in green chilies can provide a temporary boost to your metabolism, which may aid in more efficient calorie burning.
One serving of Dim Seddho contains approximately 125-135 calories, making it a light yet satisfying side dish. The majority of calories come from the protein in the eggs and the healthy fats in the mustard oil.
Yes, Dim Seddho is a very healthy dish. It is an excellent source of high-quality protein and essential nutrients like choline and Vitamin D from the eggs. The raw mustard oil provides beneficial monounsaturated fats. It's a simple, unprocessed, and nutritious addition to any meal.
While you can technically use another oil, it will not be authentic Dim Seddho. The sharp, pungent flavor of raw mustard oil is the signature characteristic of this Bengali dish. Substituting it will result in a completely different taste.
Dim Seddho is best consumed immediately after preparation. The raw onions lose their crunch and can release water, making the dish soggy. If you must store it, place it in an airtight container in the refrigerator for no more than 24 hours.
Traditionally, it is served as the first course of a Bengali meal, mixed with a small portion of hot steamed rice (gorom bhaat) and a side of dal (lentil soup). Its strong flavors beautifully complement the simplicity of rice and dal.
Very fresh eggs can be difficult to peel. Using eggs that are about a week old is ideal. The method of shocking the eggs in an ice bath immediately after cooking also helps the egg white contract from the shell, making peeling significantly easier.
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