Dal Niramish with Jackfruit seeds

    This is a delicious treat for vegetarians. This dish has the wonderful mix of various kinds of dals, like masoor, moong and boot. A wide variation of chopped vegetables and soft and creamy jackfruit seeds is a must. Enjoy this dish with parathas, rotis or plain rice.


    Dhaka, Bangladesh
    5 people made this


    • 1 cup of Masoor, Moong and Boot dal
    • 1 cup of soybean oil
    • 1.25 cups of onion slices
    • 1 cup of shrimps
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 teaspoon of onion paste
    • 1/2 teaspoon of turmeric powder
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of coriander powder
    • salt as needed
    • 1/2 kg of peeled and sliced potol (pointed gourds), aloo ( potatoes), chichinga ( snake gourd), kacha kola ( green bananas) and kacha pepe ( green papaya)
    • 1/2 cup of peeled and sliced jackfruit seeds
    • 1.5 cups of hot water
    • 2-3 dried red chilies for decoration


    1. Toast the dal for a while and then wash with water. Soak for 30 minutes.
    2. Heat a pan with oil. Fry around 0.25 cups of the onions until crispy golden brown.
    3. Transfer the fried onions to a separate bowl. Now fry the rest of the onions and along with the shrimps until slightly brown. Stir continuously while adding the ginger, garlic and onion pastes, turmeric, red chili and coriander powders. Pour in 1/2 cup of water and cook until the water dries up a bit and the oil starts to simmer on top
    4. Add the dal and stir for 10 minutes. Sprinkle the salt and stir again.
    5. Then add the sliced vegetables and jackfruit seeds and stir for 10 minutes.
    6. Pour in 1-1.5 cups of hot water. Cook with lid on until the vegetables are boiled, and the ingredients have mixed well. The oil should start to simmer on top when the dish is cooked.
    7. Sprinkle the fried onions and garnish with dried red chilies.
    8. Serve with rice, roti or paratha

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