Masoor Dal with Mulo Cooking/ (Pink Lentils) with (Daikon) Cooking, Bengali Food

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the West Bengal state of India. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet. Ingredients:- Masoor Dal (Pink Lentils), Mulo (Daikon), Dhonia Pata (Coriander leaves), Jira (Cumin), Green Chilli, Cooking Oil, Salt, Turmeric Powder. Description:- • Take 80-100 gram Masoor dal (Pink Lentils). • Wash it properly, put it in a pan, add 400-500 ml water and 1 teaspoon salt (salt mainly helps to boil quickly). • At the time of boiling you have to remove fome. • Cut the Mulo (Daikon) in round shape and 2-3 mm thickness. • When boiling of Masoor dal (Pink Lentils) will complete then mix it properly so that dal’s grain become paste. • Now add 1.4-1.5 lit water, 1 teaspoon Turmeric Powder, Salt as per requirement, Green Chilli and Mulo(Daikon). • Boil it for 15-20 mins. • Now heat the frying pan, add Oil, Cumin and wait until its color become brown. • Mix the Cumin and Oil with Dal and cook for 1-2 mins. • At last add Dhonia Pata (Coriander leaves) and cook for 1-2 mins. • Now put off your oven and serve it with plain rice. # Palak Shak (Spinach Leaves) with Tangra Fish /পালন শাক দিয়ে টেংরা মাছ রান্না /watch/wCg6sqDovH-o6 #Pabda Macher Shorshe Jhal Recipe #Pabda Fish with Shorshe #Bengali Food /watch/obffURZtSHwtf

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