Bengali Panta Bhaat
Directions
- 1Soak rice for 30 minutes, then cook well. After cooling down, soak overnight or for 24 hours in room temperature with Gondhoraj lemon & lemon leaf (optional).
- 2Heat 2 tbsp mustard oil in a pan.
- 3Temper with carom seeds and slited green chilies.
- 4Add finely chopped potatoes and onions, salt, and cook on low flame for 10 minutes.
- 5Add turmeric powder and fry for 5-6 minutes on medium heat.
- 6Soak 1 cup of red lentils. Make a smooth paste.
- 7Mix with chopped onion, chilies, pinch of turmeric, chili powder, ginger paste, carom seeds, and salt. Fry on medium flame.
- 8Make fine powder of 2 tsp Masoor Dal.
- 9Marinate Rohu fish with salt, turmeric, chili powder, ginger & garlic paste. Coat with dal powder. Fry on low flame.
- 10Serve hot with panta bhaat and lovely side dishes.
Ingredients
- 1 cup Rice
- 2 cups Water
- 1 Gondhoraj lemon
- 1 Lemon leaf
- 2 tbsp Mustard oil
- 3 Carom seeds
- 3 Green chilies
- 3 Potatoes
- 1 Onion
- 1 tsp Salt
- 0.5 tsp Turmeric powder
- 1 cup Red lentils (Masoor Dal)
- 1 Chopped onion
- 1 Chillies
- 1 tsp Ginger paste
- 1 tsp Chilli powder
- 1 pinch Carom seeds
- 1 pinch Salt
- 4 Rohu fish
- 2 tsp Masoor dal powder
Equipment
Measuring cupClay potGas stoveWooden spoonPlateKnifeGraterMixing bowlFrying panBlender
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