Shobji Daler Ghonta

    30 mins

    This is a vegetable recipe with dal. It is served with ata rooti or paratha in the morning as break fast. It can be also served with rice for lunch or dinner.


    Dhaka, Bangladesh
    1 person made this

    Serves: 5 

    • 1 tablespoon of vegetable oil
    • 2 tablespoons of onion slices
    • Just a pinch of pach foron(Five seasoning spices (Aniseed, Fenugreek, Celery, Bishop's Weed, Fennel)
    • 2-3 bay leaves
    • 1 cup of cubed misthi kumra ( pumpkin)
    • 1 cup of cubed potol (pointed gourds)
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 1/2 teaspoon of cumin paste
    • 1/2 teaspoon of turmeric powder
    • Salt as needed
    • Water as needed
    • 2 cups of masoor dal, boiled
    • 1/2 teaspoon of cumin powder

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a pan and fry the onions slices, pach foron and bay leaves.
    2. Add the vegetables and add the ginger, garlic and cumin pastes, turmeric powder, and salt and stir well.
    3. Pour 1 cup of water and cook with lid on until the water dries up and the oil starts to float on top.
    4. Now add the boiled dal and add another 1 cup of water. Cook with the lid on until the water dries up and oil starts to float on top.
    5. Sprinkle the cumin powder and stir again.
    6. Serve with plain white rice.

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