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.

Uma Raghuraman
Bengali Chapor Ghonto Recipe-Moong Dal With Vegetables
232 ratings.

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. 

Serve Bengali Chapor Ghonto along with Bengali Luchi and Boondi Raita for a weekday meal.

If you like this recipe, you can also try other bengali recipes such as

  1. Bengali Phool Gobhir Paturi Recipe
  2. Bengali Style Raw Jackfruit Curry Recipe
  3. Aloo Posto Recipe

Cuisine: Bengali Recipes
Course: Dinner
Diet: Vegetarian
Equipments Used: Blue Leaf Mixer and Grinder
Prep in

180 M

Cooks in

45 M

Total in

225 M

Makes:

4 Servings

Ingredients

    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

  1. To begin making the Bengali Chapor Ghonto recipe, wash and soak moong dal for 3 to 4 hours.

  2. Drain excess water and grind it coarsely along with dry red chilli and ginger in a mixer grinder. Add salt and mix well.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Serve Bengali Chapor Ghonto along with Bengali Luchi and Boondi Raita for a weekday meal.

Uma Raghuraman

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Last Modified On Tuesday, 26 March 2019 11:59
     
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