Kheshari Dal diye Patshak er Torkari

    This is a very healthy vegetarian dish of kheshari dal and pat shak (jute leaves). Serve with plain white rice.


    Dhaka, Bangladesh
    2 people made this


    • 2-3 tablespoons of vegetable oil
    • 1 tablespoon of onion slices
    • 1/2 teaspoon of garlic slices
    • 2 bay leaves
    • 4-5 dry red chilies
    • Just a pinch of pach foron (Five seasoning spices: Aniseed, Fenugreek, Celery, Bishop's Weed, Fennel)
    • 1 cup of boiled kheshari dal
    • 1 bundle of washed and sliced pat shak leaves (jute leaves)


    1. Heat a pan with oil and fry the onion slices, garlic slices, bay leaves, dry red chilies and pach foron.
    2. Add the boiled dal and sprinkle some salt for taste in a separate pot. Add the fried onions, garlic, bay leaves, dry red chilies and pach foron with the oil to the dal. Stir well.
    3. Now add the pat shak leaves. Stir and put the lid on.
    4. Cook until the leaves wilt and boil.
    5. Serve with plain white rice.

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