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Recipe Name: Jhinge Posto Ridge Gourd and Poppy Seeds  
Category: Indian Regional Sub Category: Bengali


Prep Time Cook Time Serves



For the garnish  
Ghee   1 tbsp
Chopped coriander   2 tablespoons
Other Ingredients:  
Broken wheat cleaned and washed   1 cup
Cumin seeds   1 teaspoon
Asafoetida   1/4 teaspoon
Cloves   2
Cinnamon   1/2" piece
Onion, diced   1/2 cup
French beans, diced   1/2 cup
Carrots, diced   1/2 cup
Cauliflower, cut into florets   1/2 cup
Kalai Dal/ Urhad Dal   250 gms
Water   6cups
Turmeric paste   1/4ts
Ginger paste   2tbls
Salt and sugar to taste  
Ghee   1tsp
Mustard seeds   1/2 tsp
Red chillies   2


  • Wash dal thoroughly and add to boiling water. Add the turmeric. Cook over fire until done.
  • Add the ginger paste and mix thoroughly. Add salt to taste and very little sugar.
  • Heat ghee in a pan, add mustard seeds and dry red chillies and when this stops spluttering, pour over dal and mix well.
  • Serve at room temperature. It is a good accompaniment with rice
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 cup
Amount Per Serving
Calories 267 Calories from Fat 45
% Daily Value'
Total Fat  5g 11%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  611mg 25%
Total Carbohydrate  41g 12%
Dietary Fiber   1g 3%
Protein   2g
Vitamin A   25%   * Vitamin C   9%
Calcium   10% * Iron   1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs