Bengali Sheemer Jhal is an easy side prepared with Sheem aka broad beans and mustard paste.
- 500g Sheem/ Broad Beans
- 1 Tomato
- 3-4 Green Chilli
- 4 Tbsp. Mustard Seed (a mixture of White and Black Mustard)
- 1/2 Tsp. Kalojire/ Kalonji/ Nigella Seed
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt or to taste
- 2 Tbsp. Mustard Oil
- Soak Mustard Seeds in hot water along with 1/2 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.
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 the distinct flavor to the dish.
Instead of making and using mustard paste you can use mustard powder and also Kasundi to make this dish.
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 172
- Sugar: 2.2g
- Sodium: 584mg
- Fat: 11.4g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 6.9g
- Cholesterol: 0mg
Keywords: Sheem er jhal recipe, bengali recipe, debjanir rannaghar