Who doesn’t love a warm, hearty lentil soup in winter? In Bangladesh, we have two different kinds of lentils- one is called Moshur daal (Lens Culinaris) and another is called Muug Daal (Vigna radiata). Muug Daal is also called green gram as the beans are covered with deep green husk and has a slightly different …
Continue reading The Classic Bangladeshi Mung Bean Soup – Ghono Muger Daal (ঘন মুগের ডাল)
This is super easy, delicious and very traditional recipe from my home! We call it Begun Bhorrta (বেগুন ভর্তা) - Smoked aubergine spread which is our absolute favorite side dish to go with rice. To make this authentic Bangladeshi recipe, I used mustard oil. Yes, mustard oil used to be the key ingredient back in …
Continue reading Aubergine Spread in Bangla way – Begun Bhorrta (বেগুন ভর্তা)
Today I will share my most favorite vegetable curry recipe. This recipe is particularly for one of my friend, who cannot digest onion and you can cook this amazing curry recipe without onion, garlic and other spices, but it would still be super delicious! The best part about this recipe is that you can be …
Continue reading Rainbow Veggie Curry! – Pachmishali Sobji / Labra (পাঁচমিশালি সবজি / লাবড়া)
Today's lentil or Daal recipe is a sort of my improvised version of the classic recipe - how? Because, we Bangladeshis cook either split Muug Daal (Vigna radiata) or Mashur Daal (Lens culinaris) separately, one at a time but never usually together! Each daal has its own unique taste but do you want to know …
Continue reading The Classic Bangladeshi Lentil Soup – Daal (ডাল)
Vegan Bangla 