Bengali Dumpa Thalimpu Recipe – Bangaladumpa Talimpu
A traditional and flavorful dish from Tamil Nadu, Bengali Dumpa Thalimpu (or Bangaladumpa Thalimpu) is a simple yet aromatic dry potato curry. Known for its rich combination of roasted chana dal, coconut powder, and an array of spices, this dish makes for a comforting side or a quick lunch, paired beautifully with rice or flatbreads. Perfect for vegetarians and those looking for an easy yet delicious dish to add to their repertoire, Bengali Dumpa Thalimpu delivers a burst of flavors in every bite.
Ingredients for Bengali Dumpa Thalimpu
| Ingredient | Quantity |
|---|---|
| Boiled Potatoes (Bengal Dum) | 400 grams |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai) | 1 teaspoon |
| Dry Red Chilies | 2 whole |
| Curry Leaves | 1 sprig |
| Salt | As per taste |
| Roasted Chana Dal | 2 tablespoons |
| Coconut Powder | 1 ½ tablespoons |
| Red Chili Powder | ½ teaspoon |
| Asafoetida (Hing) | A pinch |
| Garlic Cloves | 2 cloves |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
How to Make Bengali Dumpa Thalimpu
Step 1: Begin by preparing the spice powder. In a mixer grinder, combine the roasted chana dal, coconut powder, red chili powder, garlic, and salt. Grind it to a smooth powder and set it aside. This spice blend will lend a unique depth of flavor to the potatoes.
Step 2: Next, heat oil in a pan or kadhai. Once the oil is hot, add the mustard seeds (rai). Let the seeds crackle and pop for a few seconds to release their flavor.
Step 3: To the crackling mustard seeds, add the dry red chilies and curry leaves. Allow the curry leaves to sizzle, releasing their fragrance into the oil.
Step 4: Now, add the boiled potatoes into the pan. Stir well to coat the potatoes with the tempered spices. You want to ensure that the potatoes absorb all the flavors from the tempering.
Step 5: Once the potatoes are mixed well, add the spice powder that was ground earlier. Stir it in thoroughly, ensuring that the potatoes are well-coated with the aromatic mixture.
Step 6: Let the dish cook for an additional 4-5 minutes, allowing the spices to blend and the potatoes to absorb the flavors. Keep stirring occasionally to prevent sticking to the pan.
Step 7: Once the potatoes are well-cooked and the flavors are melded, turn off the heat. The dish is now ready to be served.
Serving Suggestions
Serve Bengali Dumpa Thalimpu hot as a side dish with mixed vegetable sambar and steamed rice for a traditional Tamil lunch. It also pairs excellently with lachha paratha or tawa paratha for a more indulgent meal.
This dish can be enjoyed as a quick weeknight dinner or as a part of a festive spread. The balance of spices and the slight crunch of the roasted chana dal adds a satisfying texture, while the coconut and garlic bring a touch of richness to the potatoes.
Pro Tip: For an added flavor twist, you can garnish with fresh coriander leaves or serve with a dollop of yogurt on the side to balance out the spices.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 4g |
| Carbohydrates | 34g |
| Dietary Fiber | 5g |
| Fat | 6g |
| Sodium | 200mg |
Bengali Dumpa Thalimpu is a quick, flavorful dish that can be enjoyed in various settings, whether you’re hosting a meal or making a simple lunch. The fragrant tempering of mustard seeds, curry leaves, and the earthy roasted chana dal powder transforms plain boiled potatoes into a delectable treat, perfect for any occasion.
