Niramish Shobji Chapor Jhol – Bengali Style Vegetable Curry with Lentil Patties
Description:
Niramish Shobji Chapor Jhol is a hearty and flavorful Bengali-style vegetable curry featuring a medley of fresh seasonal vegetables. This dish is cooked with mustard oil, adding a rich, distinct flavor, and is spiced with the special Bengali five-spice mix, Panch Phoran. The vegetables typically include potatoes, brinjal (eggplant), carrots, and more, depending on what’s in season. The key highlight of this dish is the addition of crispy, pan-fried lentil patties, known as “Chapor,” made from yellow moong dal and chana dal. These lentil patties not only enrich the curry with protein but also make it more wholesome and fulfilling. The combination of the mustard oil and Panch Phoran brings an irresistible fragrance and flavor to this vegetarian dish, making it a must-try for lunch or dinner.
Cuisine: Bengali
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
For Niramish Shobji Jhol (Vegetable Curry)
| Ingredient | Quantity |
|---|---|
| Mustard oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Bay leaves (Tej Patta) | 2 leaves |
| Green chilies, finely chopped | 2 pieces |
| Potato (Aloo), peeled and diced | 2 medium-sized |
| Brinjal (Baingan/Eggplant), cut into wedges | 4 pieces |
| Carrot (Gajjar), peeled and diced | 1 medium-sized |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Panch Phoran Masala (Bengali five-spice mix) | 1 tablespoon |
| Salt | 1 teaspoon (or to taste) |
| Sugar | 1 teaspoon (or to taste) |
| Water | 1/2 cup (for cooking) |
For Chapor (Lentil Patties)
| Ingredient | Quantity |
|---|---|
| Yellow moong dal (split) | 1/2 cup |
| Chana dal (Bengal gram dal) | 1/4 cup |
| Dry red chilies, broken | 2 pieces |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Mustard oil | 1 tablespoon |
| Salt | 1/2 teaspoon (or to taste) |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions
Step 1: Prepare the Chapor (Lentil Patties)
- Soak the Lentils: Start by soaking the yellow moong dal and chana dal for at least 2 hours. After soaking, drain the excess water, leaving just about 2 tablespoons of water in the mixture.
- Grind the Mixture: Add the soaked lentils, dry red chilies, turmeric powder, and salt into a mixer grinder. Grind everything into a thick, smooth paste. Try to avoid adding too much water to keep the mixture thick.
- Fry the Chapor: Heat mustard oil in a heavy-bottomed skillet over medium-high heat. Once the oil is hot, add the lentil paste. You can either shape the lentil mixture into small patties or pour the entire batter into the pan to make one large patty.
- Cook the Chapor: Flatten the lentil batter with your fingers, spreading it evenly. Cover the pan and let the lentil patty cook on one side. Once the top is firm, flip it over to cook the other side until golden brown. These lentil patties are done when they have light brown spots on both sides.
Step 2: Prepare the Niramish Shobji Jhol (Vegetable Curry)
- Cook the Vegetables: Heat mustard oil in a pressure cooker. Add the mustard seeds and let them crackle. Next, add the Panch Phoran Masala, green chilies, and bay leaves. Allow the spices to release their aroma.
- Add the Vegetables: Stir in the diced potatoes, brinjal, and carrots along with turmeric powder and salt. Add about 1/2 cup of water, then close the pressure cooker lid and cook for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.
- Combine the Chapor and Vegetables: Once the pressure has released, break the cooked lentil patties (Chapor) into small pieces and add them into the cooked vegetables. Stir in salt and sugar to taste. Adjust the consistency by adding more water if desired. For an extra kick, you can add more chopped green chilies.
- Simmer and Serve: Bring the curry to a brisk boil for a couple of minutes. Once it’s well mixed and heated through, turn off the heat. Garnish with fresh coriander leaves for added flavor and color.
Serving Suggestions
Niramish Shobji Chapor Jhol is best enjoyed when served hot. It pairs wonderfully with steamed rice and a side of Aloo Parwal Sabzi for a wholesome weekday lunch or dinner. The savory vegetable curry along with the crispy lentil patties provides a nutritious and satisfying meal for vegetarians and protein lovers alike.
Enjoy your homemade Bengali-style vegetable curry with lentil patties, and savor the authentic flavors of Bengali cuisine!
