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 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.
- Prep Time: 10 min
- Cook Time: 15 min
- 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