Bengali Sheemer Jhal aka Shorshe Sheem, is a tangy vegetarian and vegan Bengali side dish cooked with broad beans. Yes, you read it right! This is a Bengali Vegan delicacy!
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- Sheemer Jhal, a vegan Bengali delicacy
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- Here's how I make Bengali Sheemer Jhal (also known as Sheem Shorshe) at Debjanir Rannaghar!
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- Bengali Vegan Recipes
- Have you tried the Sheemer Jhal recipe from Debjanir Rannaghar!
- Bengali Broad bean curry with Mustard paste aka Shorshe Sheem Pin for your Pinterest board
Now that winter's arrived, Sheem, or Broad Beans, are plentiful in Kolkata. I absolutely adore this winter vegetable, especially when it's prepared with mustard paste! I find myself buying them almost every other day to whip up either Sheemer Jhal or Sheem Bata.
I suppose my West Bengali roots are to blame for my love of all things "Jhal." When Bengalis say "Jhal," we mean curry-like dishes made with plenty of mustard paste. Bengalis, particularly those from West Bengal, can't get enough of their Jhal with hot rice, and I'm no different. While Bengali Macher Jhal (fish curry) is incredibly popular and often the first thing that comes to mind when talking about Jhal, there are many vegetarian versions too. Today, I'm sharing one of those vegetarian Jhal recipes: Sheemer Jhal.
Sheemer Jhal, a vegan Bengali delicacy
Before we dive into the recipe, I have to thank a friend who, perhaps unknowingly, inspired me to share this with you. She posted on Facebook about her absolute dislike for Sheem (broad beans). She couldn't imagine it ever being part of a delicious side dish! I was shocked! Has she never tasted Sheemer Jhal, Sheem Bata, or Sheem Paturi and chorchori? What a culinary experience to miss! It made me realize I haven't shared any vegetable or lentil-based Jhal recipes, even though I make them all the time! If she was missing out, I felt I was being irresponsible by not sharing.
For a long time, my blog has had the recipes of Shorshe Bata Diye Macher Jhal, Shorshe Bata diye Parshe Macher Jhal, Aloo Chingrir Shorshe Bata Diye Jhal, and even Ilish Macher Sorshe bata diye Jhal! The recipes I have mentioned, in fact, are the most viewed on my blog! Needless to say, it is high time to write about the vegetarian Jhals, isn't it?
Sheemer Jhal - from home
It would be impossible to talk about Jhal without fondly remembering those special Saturday vegetarian lunches from my childhood. And I can't forget Mammam, either! At our home in North Calcutta, Jhal was a constant favorite. Our everyday lunch usually included both non-vegetarian and vegetarian options, but there was always some kind of jhal alongside. Saturdays were strictly vegetarian, and on other days, Mammam (my aunt, a wonderful cook who stopped eating non-veg after my uncle passed away) had her own separate meals prepared. I never even saw her eat non-veg because my uncle died before I was born.
Mammam was an amazing cook, and many of my recipes come directly from her kitchen. I still use many of her tips when I cook Bengali food. She especially excelled at making different kinds of Jhal. While the rest of the family enjoyed Macher Jhal, she always made a vegetarian alternative for our lunches. Whether it was Sheemer Jhal, Alur Jhal, Alu Dantar Jhal, or Alu Borir Jhal (or Borar Jhal), there were so many variations. I always loved eating the vegetarian Jhal with rice.
Bengali Vegetarian Dishes
Mammam's Niramish Jhal was always the best, even better than what our cook, Mukti Dada, made!
Making Jhal is pretty straightforward; most recipes rely on mustard paste as a base. The addition of tomatoes, though a later innovation, is brilliant. They add a tangy twist that perfectly balances the mustard flavor. And while you can technically use other oils, nothing beats mustard oil for that incredible, pungent kick. It's worth noting that Sheemer Jhal isn't just a delicious vegetarian dish without onion or garlic, it's also completely vegan!
Here's how I make Bengali Sheemer Jhal (also known as Sheem Shorshe) at Debjanir Rannaghar!
Recipe Card
Bengali Sheemer Jhal | Sheem Shorshe | Broad Bean Curry with Mustard Paste
Bengali Sheemer Jhal is an easy side prepared with Sheem aka broad beans and mustard paste.
Ingredients
- 500 g Sheem/ Broad Beans
- 1 Tomato
- 3-4 Green Chilli
- 4 Tbsp. Mustard Seed a mixture of White and Black Mustard
- ½ Tsp. Kalojire/ Kalonji/ Nigella Seed
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
Instructions
- Soak Mustard Seeds in hot water along with ½ Tsp. of Salt for 15 minutes.
- Make a paste of the Mustard Seeds by adding little water.
- Add 2 cups of water to the mixture and strain it to remove the husk.
- Now cut Broad beans (also known as Sheem) into halves.
- Sprinkle some Turmeric powder and salt and marinate the veggies.
- Roughly chop the tomato. You can also make a puree of the tomato however I prefer using chopped tomatoes.
- Heat the oil in a pan and shallow fry the Sheem for a minute.
- Add nigella seed to the pan without removing the Sheem and give it a mix.
- Now add chopped tomatoes and also chopped green chilies to it.
- Mix and cook until the tomatoes soften.
- Now add the mustard paste mixed water and adjust the salt if required.
- Cook until the gravy thickens.
- Drizzle some mustard oil and give a light mix and then switch the flame off.
- Serve Sheemer Jhal hot with steamed rice.
Notes
- You can remove the broad beans after frying from the pan and then can add the nigella seed as tempering. However, I don't do that. For me, it is an easy one-pot preparation.
- You can substitute mustard oil with other oil however, that will not give a distinct flavor to the dish.
- Instead of making and using the mustard paste, you can use mustard powder and also Kasundi to make this dish.
Nutrition
Similar Recipes
Bengali Vegan Recipes
- Posto Diye Laushak Bhate | Bengali Bottle Gourd leaves Mash with Poppyseed Paste
- Masoor Dal Bhorta
- Pat Shaker Jhol | Pat Patar Jhol
- Bori Aloor Jhal (Bengali Bori'r Jhal)
- Palong Shaker Ghonto
- Bengali Kolai Dal | Biulir Dal | Bengali Urad Dal Recipe
- Aloo Posto
- Jhuri Aloo Bhaja
- Lau ar Aloo er Khosa Bhaja | Stir-Fried Bottle Gourd and Potato Skin/ Peel |
- Pyaz Diye Masoor Dal (Bengali Red Lentil Soup with Onion)
- Pui Saag diye Masoor Dal (Red Lentil Soup with Malabar Spinach) from the MIL's Kitchen!
Have you tried the Sheemer Jhal recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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Bengali Broad bean curry with Mustard paste aka Shorshe Sheem Pin for your Pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
A k says
My Bengali friend made this and put it in whatsapp and I had to give it a go!!! Love it.. Whole grain mustard that I used instead of your soaking /grinding it was the only swap . Turned out ace.
Sarmistha says
Simple but excellent recipe. Loved it!!