Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Somedays we are too busy to spend much time for cooking, so, for those days I plan out the menu that would take less time and ingredients. So today, I am sharing a simple Bengali platter idea which I sometime plan out for such tight schedule days.
This platter includes rice, masoor dal cooked with tomatoes, mashed boiled potatoes with fried onion and my simple dry egg curry.
This platter is also perfect for bachelors and students who are living at a distant place away from their family for study or work.
In my early post I have already shared the recipe for simple dry egg curry. So today, I am sharing the recipe of tomato dal and mashed potato with fried onion.
So lets check out the recipe for masoor dal with tomatoes and mashed potato with fried onion.



For making dal:

Masoor dal or red lentils 1 cup of 120 ml
Tomatoes 2 medium sized, each cut into 4 pieces longitudinally
Green chilli 2 slit
Dry red chilli 1
Mustard seed ½ tsp
Black cumin seeds or kalonji ½ tsp
Turmeric powder 1 tsp
Salt as per taste
Sugar 1 pinch
Oil ½ tbsp

For making mashed potato with fried onion:

Potato 1 large, cut into half and pressure cooked to 4 whistles at high flames and peeled
Onion 1 small sliced
Green chilli 1
Dry red chilli 1
Salt as per taste
Mustard oil 2 tsp


For making dal:

• Wash clean the lentils and add it to the pressure cooker. Add salt as per taste, 2 cups of water and mix well.
• Place the pressure cooker at medium flames and cook the lentils to 1 whistle and then switch off the flames
• Wait for the pressure to release by itself and then open lid. Add the tomatoes and green chillies to the cooker and again pressure cook to 1 whistle at high flames and then switch off the flames.
• Wait for the pressure to release by itself and then open lid. Add turmeric powder and sugar and mix well.
• Again switch on the flames at high flames, place the pressure cooker and bring the dal to a boil.
• Once the dal starts boiling, add 1 and ½ cups of water and mix well. Cook for 3 to 5 minutes and then switch off the flames
• Heat oil in a kadhai at medium high flames. Once the oil is heated, temper it with mustard seeds, kalonji and dry red chilli
• Now increase the flames to maximum and then empty all the contents of the pressure cooker into the kadhai for tadka
• Mix well and once the dal starts boiling again, switch off the flames.
• Bengali style tomato dal is ready.

For making mashed potato:

• Heat mustard oil in a frying pan at medium flames. Once heated add the dry red chilli and fry for few seconds
• Then add the sliced onion and green chilli and fry until the onion changes to golden brown in colour
• Mash the potato and add it to the kadhai. Mix well with the onion and cover. Reduce the flames to minimum and cook for ½ a minute and then switch off the flames.
• Allow it to cool down a little and then again mix properly with your hands
• Bengali style mashed potato with fried onion is ready.

Arrange the platter with rice, dal, mashed potato and egg curry and serve.