Thankuni Pata diye Musurir Dal (Centella Leaves cooked with Red Lentils - Bong style)

      

           This is an extremely simple and a nutritious Bong style dal cooked along with Thankuni Pata (Centella Leaves). So if you happen to come across this plant, pluck out the leaves and prepare this traditional & a healthy Bong recipe which is typically served with hot steamed rice. Masoor Dal or Red lentils are used for this recipe. However, you may substitute it with split moong dal too. So check out the step by step pictorial recipe to prepare this amazing regional lentil recipe.

         

              Thankuni Pata, as it is known in the Bengali lingo or Centella leaves have some medicinal properties that are very healthy for us. It is not much popular though it is quite relished in the North Eastern regions, especially West Bengal and our countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few. 

               This is an age old grandmothers recipe and almost a forgotten one. One does not get to see such homemade recipes these days. It is purely a homemade recipe, not found in any restaurants. These leaves can also be made into delectable pakoras or can be enjoyed as salads, stir fries, juice or chutneys.

• 1/2 cup masoor dal, soaked for 2-3 hours
• handful of Thankuni pata (centella leaves), chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 green chilies, slit
• 1 tbsp. mustard oil
• 1 tsp. panch phoron
• 1 dry red chili
• 1 bay leaf
• 1 small onion, chopped
• 2-3 garlic cloves, chopped

          Pressure cook the soaked dal along with 1 cup water for 2-3 whistles. Give it a whisk.

         Transfer it to a pan along with the chopped greens, salt, turmeric powder, slit green chilies and required quantity of water. Simmer on a low flame for 4-5 minutes. 

         Heat oil in a pan and temper with panch phoron, dry red chili and bay leaf. 

         After it stops spluttering, add the onion and garlic. Sauté till light brown. 

         Now add the cooked dal and simmer for 1-2 minutes. When done, drizzle some raw mustard oil if you wish.            

         Enjoy this healthy & nutritious dal with hot steamed rice. Accompany it with aloo fry or papad for a comforting meal.  

                         Take a handful of Thankuni Pata.

                          Chop them finely.

 Pressure cook the soaked dal & 1 cup water for 2-3 whistles. Give it a whisk.

Transfer it to a pan along with the chopped greens, salt, turmeric powder, slit green chilies & required quantity of water. Simmer on a low flame for 4-5 minutes. 

 Heat oil in a pan & temper with panch phoron, dry red chili & bay leaf. 

 After it stops spluttering, add the onion  garlic. Sauté till light brown. 

Now add the cooked dal & simmer for 1-2 minutes. When done, drizzle some raw mustard oil if you wish.

                 Enjoy this healthy & nutritious dal with hot steamed rice.