Authentic Bengali Veg Dishes Beyond Aloo Posto

While people usually get stuck with various fish dishes or fish recipes as soon as they hear Bengali cuisine, it is also known for its wide variety of delicious vegetarian dishes. The cuisine of West Bengal is influenced by the rich culture and history of the region with several recipes that came from opar bangla (East Bengal) during the time of partition.

The use of spices and herbs is common in Bengali cooking, and the dishes are often flavoured with mustard oil and ghee. In this article, we will explore three mouth-watering Bengali vegetarian dishes that are perfect for a flavorful and healthy meal beyond Benagali’s quintessential vegetarian dish, Aloo Posto (potato with poppy seeds paste) and shukto.

Cholar Dal

Cholar Dal is a traditional Bengali dish made with split chickpeas, coconut and spices. This dish is often served during special occasions and festivals, and is considered to be a staple in Bengali households. To make Cholar Dal, the chickpeas are soaked overnight and then cooked with spices, coconut, and tomatoes. The dish is then seasoned with mustard oil, cumin seeds, and bay leaves. The nutty flavour of the chickpeas and the sweetness of the coconut make Cholar Dal a delicious and healthy vegetarian option.

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Dhokar Dalna

Dhokar Dalna is a classic Bengali dish that is made with lentil cakes that are cooked in rich tomato and onion gravy. The lentil cakes are made by grinding soaked chana dal (split Bengal gram) into a paste and then shaping them into small cakes and frying in oil. The dish is finished with a tempering of cumin seeds and bay leaves.

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Chanar Dalna

Chhana is basically chhena in Hindi or a style of cheese that originated in India made from buffalo or cow milk. Chanar Dalna is a traditional Bengali dish made with homemade chhana or you can also use paneer and vegetables such as potatoes and peas. To make the dish, paneer is cooked with a rich tomato and onion gravy that is flavoured with a blend of spices. The dish is then finished with a tempering of cumin seeds and bay leaves.