Prep 15 m
Cook 30m


    1 cup basmati rice
    1 cup mung daal
    ½ cup water
    6 tbsp oil
    4 (one inch each) cinnamon sticks
    4 cardamoms
    7 cloves
    1 tbsp grated ginger
    1 tspn ginger paste
    ½ tsp turmeric powder
    1 tsp cumin powder
    1 tbsp mustard oil 
    2 bay leaves
    2 dried red chillies
    1 tsp cumin
    2 tbsp grated coconut
    1 tomato (cut into four pieces)
    1 potato peeled and cut into big cubes
    8-10 pieces of cauliflower, cut into big florets
    1 green chilli, slit
    1½ litres hot water
    ½ cup green peas
    2 tsp sugar
    1 tbsp ghee

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Ingredient Substitution Guide


1. Wash basmati rice and strain all the water. Keep it aside until the rice is dry.

2. Add moong dal in a heated pan and dry roast for about 1 to 2 minutes, until it turns brown.

3. Add a tablespoon of oil in a heated pan and add the rice for 1 to 2 minutes, until the raw smell goes away and the rice becomes glossy.

In a small pan…

4. Heat another pan, add the whole spices: three cinnamon sticks, cardamoms and five cloves.

5. Dry roast the spices until the colour changes slightly.

6. Grind the roasted spices into a fine powder to make the Bengali garam masala.

7. Add grated ginger in a cup, add turmeric powder and cumin powder. Mix well and keep it aside.

8. Add mustard oil in a pan. Add the bay leaves and dried red chillies, and roast it slightly.

9. Gradually add a cinnamon stick, two cloves and some cumin seeds and give it a stir.

10. Now add grated coconut in the pan and mix it well with the roasted spices for about 2 minutes. Add a tspn of ginger paste and sauté for another minute.

11. Add the chopped tomato into the pan and stir well. After 2 minutes remove it from the stove.

In a medium-sized pan…

12. Add 5 tablespoons of oil into another heated pan and fry potato cubes for 2 to 3 minutes, until they turn light brown. Add cauliflower florets and fry for 4 to 5 minutes, until it turns light brown. Transfer the vegetables from the pan onto a plate.

13. In the same pan, add moong dal, rice and split green chilli. Sprinkle some salt to taste.

14. Now add one litre of hot water in the pan. Cover it with a lid and allow it to cook for 5 minutes.

15. Remove the lid and pour the roasted tomato-coconut paste into the dish. Then add the roasted vegetables, green peas and sugar.

16. Add another half litre of hot water and let the dish boil. Add a teaspoon of the powdered Bengali garam masala. Mix well and cover it with the lid again.

17. Allow it to cook for 15 minutes. Add a tablespoon of ghee and transfer it into a bowl.

18. Serve hot.

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