Bengali Chapor Ghonto Recipe-Moong Dal With Vegetables
The Chapor Ghonto is a wholesome dish that is made using seasonal vegetables and moong dal wadi. A no onion no garlic recipe this dish has the classic Bengali flavors of panch poran and subtle spices.
In Bengali 'Chapor' means 'to pat’. As the moong dal batter are shaped by patting them and flattening them before shallow frying them, they are called Chapor. The Chapor Ghonto is a wholesome dish that is made using seasonal vegetables. It is a delicacy of the Bengali cuisine. In this recipe, the Panch Phoran is tempered in ghee and this makes this dish even more tasty.
If you like this recipe, you can also try other bengali recipes such as
For the chapor
- 1 cup Yellow Moong Dal (Split)
- 1 Dry red chilli
- 1/2 inch Ginger , grated
- Salt , to taste
- Mustard oil , as required to grease For the tempering
- 1 teaspoon Ghee
- 1 teaspoon Panch Phoran Masala
- 2 Bay leaves (tej patta)
- 2 Dry red chillies , halved Other ingredients
- 1 Potato (Aloo) , cubed
- 1 Small Green brinjal (green aubergine) , cubed
- 1 cup Bottle gourd (lauki) , cubed
- 1 Carrot (Gajjar) , cubed
- 1 teaspoon Sugar , adjustable
- 1/8 teaspoon Turmeric powder (Haldi)
- 1/2 cup Chana dal (Bengal Gram Dal) , cooked
- Salt , to taste For garnish (optional)
- Coriander (Dhania) Leaves , as required and chopped
How to make Bengali Chapor Ghonto Recipe-Moong Dal With Vegetables
To begin making the Bengali Chapor Ghonto recipe, wash and soak moong dal for 3 to 4 hours.
Drain excess water and grind it coarsely along with dry red chilli and ginger in a mixer grinder. Add salt and mix well.
Grease a tawa and your hands with oil. Pinch small portions of the dal batter and pat them flat and place them on the greased pan.
Once you have placed all the patties in the tawa, place it over medium heat and cook till they turn crisp on all sides. Drain the patties and set them aside.
Heat a kadai/wok over medium flame and heat ghee. Once the ghee is hot add the panch poran, bay leaves and dry red chillies. Once the spices release their aromas add the chopped vegetables, turmeric powder, salt and 1 cup of water.
Let the Chapor Ghonto cook till the vegetables are cooked.This will take about 6 to 7 minutes. Now add the cooked channa dal and mix well.
Let the Chapor Ghonto cook for another 3 to 4 minutes, adjust water if required. Add the lentil patties, cilantro and switch off. Delicious Chapor Ghonto is ready to be served.
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.