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wulkan
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Phyan Bhaath

Phyan Bhaath is essentially a Bengali style congee. You can add any side dishes to it. This is how I grew up eating it. I am from West Bengal, India.

Recipe

1/2 cup Gobindobhog Rice
1/3 cup Masoor Lentils
5-6 small potatoes
5 eggs
1.5 lit water
salt (according to taste)
Mango oil ( a bengali pickle where mangoes are soaked in mustard oil, for months, even years)
2 medium onions
5 green chilies
3 dried red chilies
1.2 tsp cumin seeds

- Soak masoor lentils in warm water for 20 minutes. Following that, wash rice, potatoes, lentils, and eggs
- Boil the eggs for 12 minutes
- In the handi, or a pot, add the washed rice, potatoes, and masoor lentils(wrapped in muslin cloth - not too tightly)
- Add 1.5 litres water
- Boil for 40 mins, or until the potatoes are soft.
- Bengali Style Mashed Potatoes(Aloo bhaathey) - In a plate, assemble all the boiled potatoes, and mash it. Lumps are necessary! Add chopped green chilies, onion, and 2 hard boiled eggs. Add hot phoron - Mustard oil, dried red chilies and cumin seeds. Add some salt and mash it with your hands.
- Daal Bhaathey - In a bowl take out the dal. Add chopped green chilies, and onion. Add the phoron, salt to taste and mix well.
- In a deep plate or pasta bowl, take some of the congee. Add a pinch of salt on top. Assemble the daal bhathey, aloo bhaathey, and dim sheddho. Spread a spoon of mango oil, and enjoy!

All my love,
Feashts

#quickrecipe #congee
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