Bengali Thali Lunch Menu Recipe by Soumini Bhattacherjee
Cooking Instructions 1 hour 10 minutes 1 To prepare the kantola fry, slice the kantola and smear with salt. 2 Heat mustard oil in a skillet. Once hot fry the kantola by flipping each side and till light golden in colour and keep aside. 3 To prepare the moong dal, dry roast the moong dal. 4 Once it turns pinkish brown in colour, wash it, add half cup of water and boil it for 2 whistles in a pressure cooker with salt. 5 Once done add ghee in a pan and once hot add the cumin and the chopped green chillies. 6 Once the cumin seeds splutter add the boiled moong dal, sugar and turmeric powder to it, mix all well and let it simmer for 5 minutes. 7 Once done remove from the stove and keep aside. 8 To prepare the potol dalna, peel dice and wash potol, potato and keep aside. 9 Now heat mustard oil in a pressure cooker. 10 Once hot add the cumin seeds. 11 Once it splutters,add the diced potol and potatoes and fry for 5 minutes. 12 Once done add the ginger paste, diced tomatoes, turmeric powder, red chilli powder, mix them well and cook for 2 minutes. 13 Now add water and salt and pressure cook for 2 whistles till done. 14 Remove from the stove and keep aside. 15 For the prawn curry, wash the prawns and smear with salt and turmeric powder. 16 Now heat mustard oil in a kadai and once hot shallow fry the prawns for 2 minutes and keep aside. 17 Now in the same oil add cumin seeds and ginger paste. 18 Once it splutters, add the sliced potatoes and fry for 2 minutes. 19 Add cumin powder, turmeric powder, salt and water. 20 Now add the prawns,green chillies,mix everything well and simmer for 10 minutes. 21 Finally add ghee, garam masala powder, remove from stove and keep aside. 22 For the tomato chutney, slice tomatoes into halves and pressure cook them with little salt for 1 whistle without water and keep aside 23 Now heat mustard oil in a pan and add panch foran and dry red chillies. 24 Once it splutters, mash the pressure cooked tomatoes and add it to the oil. 25 Add little water, sugar raisins, ginger paste and let it simmer on low flame. 26 Once done remove from the stove and keep aside. 27 Now assemble all the items in the form of a thali. Serve steamed white rice on a plate with a green chilli and a half slice of a lemon.Also place the fried kakrol on the plate.Now serve the dal, potol dalna, jeere ada bata diye chingri and chutney in small bowls.Bengali thali is ready to be served. 1 To prepare the kantola fry, slice the kantola and smear with salt. 1 To prepare the kantola fry, slice the kantola and smear with salt. 2 Heat mustard oil in a skillet. Once hot fry the kantola by flipping each side and till light golden in colour and keep aside. 2 Heat mustard oil in a skillet. Once hot fry the kantola by flipping each side and till light golden in colour and keep aside. 3 To prepare the moong dal, dry roast the moong dal. 3 To prepare the moong dal, dry roast the moong dal. 4 Once it turns pinkish brown in colour, wash it, add half cup of water and boil it for 2 whistles in a pressure cooker with salt. 4 Once it turns pinkish brown in colour, wash it, add half cup of water and boil it for 2 whistles in a pressure cooker with salt. 5 Once done add ghee in a pan and once hot add the cumin and the chopped green chillies. 5 Once done add ghee in a pan and once hot add the cumin and the chopped green chillies. 6 Once the cumin seeds splutter add the boiled moong dal, sugar and turmeric powder to it, mix all well and let it simmer for 5 minutes. 6 Once the cumin seeds splutter add the boiled moong dal, sugar and turmeric powder to it, mix all well and let it simmer for 5 minutes. 7 Once done remove from the stove and keep aside. 7 Once done remove from the stove and keep aside. 8 To prepare the potol dalna, peel dice and wash potol, potato and keep aside. 8 To prepare the potol dalna, peel dice and wash potol, potato and keep aside. 9 Now heat mustard oil in a pressure cooker. 9 Now heat mustard oil in a pressure cooker. 10 Once hot add the cumin seeds. 10 Once hot add the cumin seeds. 11 Once it splutters,add the diced potol and potatoes and fry for 5 minutes. 11 Once it splutters,add the diced potol and potatoes and fry for 5 minutes. 12 Once done add the ginger paste, diced tomatoes, turmeric powder, red chilli powder, mix them well and cook for 2 minutes. 12 Once done add the ginger paste, diced tomatoes, turmeric powder, red chilli powder, mix them well and cook for 2 minutes. 13 Now add water and salt and pressure cook for 2 whistles till done. 13 Now add water and salt and pressure cook for 2 whistles till done. 14 Remove from the stove and keep aside. 14 Remove from the stove and keep aside. 15 For the prawn curry, wash the prawns and smear with salt and turmeric powder. 15 For the prawn curry, wash the prawns and smear with salt and turmeric powder. 16 Now heat mustard oil in a kadai and once hot shallow fry the prawns for 2 minutes and keep aside. 16 Now heat mustard oil in a kadai and once hot shallow fry the prawns for 2 minutes and keep aside. 17 Now in the same oil add cumin seeds and ginger paste. 17 Now in the same oil add cumin seeds and ginger paste. 18 Once it splutters, add the sliced potatoes and fry for 2 minutes. 18 Once it splutters, add the sliced potatoes and fry for 2 minutes. 19 Add cumin powder, turmeric powder, salt and water. 19 Add cumin powder, turmeric powder, salt and water. 20 Now add the prawns,green chillies,mix everything well and simmer for 10 minutes. 20 Now add the prawns,green chillies,mix everything well and simmer for 10 minutes. 21 Finally add ghee, garam masala powder, remove from stove and keep aside. 21 Finally add ghee, garam masala powder, remove from stove and keep aside. 22 For the tomato chutney, slice tomatoes into halves and pressure cook them with little salt for 1 whistle without water and keep aside 22 For the tomato chutney, slice tomatoes into halves and pressure cook them with little salt for 1 whistle without water and keep aside 23 Now heat mustard oil in a pan and add panch foran and dry red chillies. 23 Now heat mustard oil in a pan and add panch foran and dry red chillies. 24 Once it splutters, mash the pressure cooked tomatoes and add it to the oil. 24 Once it splutters, mash the pressure cooked tomatoes and add it to the oil. 25 Add little water, sugar raisins, ginger paste and let it simmer on low flame. 25 Add little water, sugar raisins, ginger paste and let it simmer on low flame. 26 Once done remove from the stove and keep aside. 26 Once done remove from the stove and keep aside. 27 Now assemble all the items in the form of a thali. Serve steamed white rice on a plate with a green chilli and a half slice of a lemon.Also place the fried kakrol on the plate.Now serve the dal, potol dalna, jeere ada bata diye chingri and chutney in small bowls.Bengali thali is ready to be served. 27 Now assemble all the items in the form of a thali. Serve steamed white rice on a plate with a green chilli and a half slice of a lemon.Also place the fried kakrol on the plate.Now serve the dal, potol dalna, jeere ada bata diye chingri and chutney in small bowls.Bengali thali is ready to be served. 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