Bengali Thali Recipe

Recipe By Slurrp

I am sharing a special Bengali dinner recipe thali of Eggplant Poppyseed Curry, Roasted Moong Dal, methi and moong daal ka vada, and roti/rice as per your need.

16 Rating -
1hr total
1hr total
Bengali Thali

ingredients serve

Ingredients for Bengali Thali Recipe

  • As required Eggplant poppyseed curry
  • 1 piece Eggplant Diced big
  • As required Mustard oil/ soya oil
  • 1 onion paste
  • 1 big diced tomato
  • 1 tablespoon white poppyseed paste
  • 1 tablespoon Yogurt
  • As required Coriander leaves
  • 1/2 tablespoon kalonji / Kala jeera
  • 1 tablespoon Turmeric
  • 1/2 tablespoon garam masala powder
  • As required Salt
  • 1 tablespoon Red chili powder for color
  • 1 green chili
  • As required Potatoes
  • As required Ingredients for Roasted Moong Dal
  • 1 cup Yellow Moong dal
  • 2 cup Water
  • As required Peas
  • As required Green chili
  • As required Ingredients For Tadka
  • As required Ghee
  • As required Cumin seed
  • 1 tablespoon Cumin powder
  • None Salt
  • 1 tablespoon Turmeric
  • As required Shredded coconut
  • As required Ingredients for Methi and Moong dal ka vada
  • 1 cup methi saag
  • As required Diced Half onion
  • 2 chopped green chili
  • cup Half moong dal
  • 2 teaspoon besan/gram flour
  • 1 teaspoon Turmeric
  • 1 teaspoon Kashmiri chili powder/normal chili powder
  • teaspoon Half cumin powder and half tsp coriander powder
  • As required mustard/any other cooking oil

Directions: Bengali Thali Recipe

step 1

  • STEP 1.Eggplant poppyseed curry-dice the eggplant and then coat it with salt and turmeric powder.

step 2

  • STEP 2.Add mustard oil/soya oil to the frying pan and fry them until light golden brown.

step 3

  • STEP 3.Add the diced potato until they are golden brown in color.

step 4

  • STEP 4.To make a smooth paste of poppy seeds, soak them in water for half an hour and then blend it in a mixture adding a little bit of water

step 5

  • STEP 1.Roasted moong er dal- wash around 1 cup of moong dal. Let it dry and then roast it in a very low flame (you need to have a little patience while roosting).

step 6

  • STEP 1.You cant leave the gas unattended even for a while.

step 7

  • STEP 5.7- add 2 cups of water and cover it. Wait until it is mushy.

step 8

  • STEP 1.Methi and moong dal ka pokoda-wash the fenugreek leaves(methi saag) properly and chop it moderately and also dice the half onion.

step 9

  • STEP 1.Soak the half cup of moong dal for 30 mins to 1 hour and then grind and make a smooth paste of the moong dal.

step 10

  • STEP 6.Now in a bowl add the fenugreek leave(methi saag), the diced onion, chopped chili, paste of the moong dal, 2tsp gram flour(besan),1tsp turmeric. 1 tsp kashmiri chili powder, half tsp cumin powder, half tsp coriander powder, and salt to taste.

step 11

  • STEP 7.Now mix all the ingredients very well.

step 12

  • STEP 8.Eggplant poppy seed curry

step 13

  • STEP 9.In a hot pan take some mustard oil/soya oil to add kalonji(kala jeera), add the tomato pieces, and onion paste.

step 14

  • STEP 10.Fry them until the tomatoes are soft and onion becomes a lil brown color.

step 15

  • STEP 11.When it’s done add a lil water and in species, we will be adding turmeric powder, garam masala powder, chili powder, coriander powder, and salt to taste.

step 16

  • STEP 12.Add 1tsp of poppy seed paste and mix it well.

step 17

  • STEP 13.At last, add 1tsp of yogurt and mix it well and keep adding some water to get a smooth consistency.

step 18

  • STEP 14.Add some chilis, then add the fried potato and give it a light mix and now you can add your fried eggplant.

step 19

  • STEP 15.Mix it very gently, we don’t want the eggplant to broken and wait for the curry to get mushy, and garnish it with some coriander leaves.

step 20

  • STEP 16.And your eggplant poppy seed curry is ready

step 21

  • STEP 17.Roasted moong dal-

step 22

  • STEP 18.Once the dal is mushy add some boiled green peas and green chili.

step 23

  • STEP 19.Now for the tadka, in a hot pan take 2 tsp of ghee, cumin seeds, cumin powder, coriander powder, and salt as per taste.

step 24

  • STEP 20.Turn off the gas and add the shredded coconut and mix it well.

step 25

  • STEP 21.You can also add sugar if you want to in the tadka.

step 26

  • STEP 22.Add the tadka to your dal and cook the dal till one boil.

step 27

  • STEP 23.And your super simple yet delicacy bengali moong dal is ready

step 28

  • STEP 24.Methi and moong dal ka pokada-

step 29

  • STEP 25.A pan or kadhai add the mustard/ any cooking oil and heat the oil very well in a medium flame.

step 30

  • STEP 26.The thick paste of all the ingredients is now ready and in the hot oil take a small portion of the mixture and put it in a pakoda shape in the hot oil.
calories per serving
13 g Fat69 g Protein154 g Carbs59 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp