We've 'Bean' Thinking About This Shim Jhal And You Should Too

Bengalis refer to curries-based native recipes made with an excess of mustard paste as jhal. The term's literal translation means spicy or fiery. But the connotation is given to this state's food prepared with mustard paste. Specifically, the Ghoti clan (whose ancestors are from West Bengal), relish their hyper-local jhal dishes with hot, steamed rice. The mention of jhal typically creates the image of Bengali fish curry or mach er jhal. There are, however, several recipes that are entirely vegetarian. Shim, (also known as broad or flat beans) jhal, is one such must-try recipe.

Also Read: Jhal Suji: This Spicy Semolina Is A Popular Bengali Breakfast

Many people despise shim in any form. They often think this vegetable can't be used to make a delicious side dish. Bengalis would highly disagree and prove it by preparing dishes made with shim, such as shim jhal, shim bata, shim paturi and chorchori. In a few Bengali households, the jhal includes the use of tomatoes. It gives a tangier taste and also reduces the bitterness of mustard paste.

Let's try this unique recipe!

Shim er Jhal

Ingredients

• 500g broad beans
• 1 tomato
• 3-4 Green Chilli
• 2 tablespoons of white and black mustard seeds (in equal portion)
• ½ teaspoon of black cumin seeds
• 1 teaspoon of turmeric powder
• 2 tablespoons of mustard oil
• Salt to taste

Shim er jhal, Image Source: Mallikar kitchen@YouTube

Method:

1. Wash the black and white mustard seeds and soak them in hot water for 10-15 minutes.  
2. Drain the excess water and make a fine paste in the grinder by adding 2 teaspoons of water. The paste shouldn't be runny.
3. Now pour it into a bowl and add around 2 cups of water.
4. Transfer it into a strainer and discard the husk from the seeds.
5. Wash the shim and cut it into halves. You can rub some turmeric powder and salt for marination; it's optional.
6. Either chop or puree the tomato.
7. In a pan, heat mustard oil and add nigella seed or kalo jeera.
8. Add the broad beans and shallow fry them for a couple of minutes.
9. Once the beans get softened a bit, add the tomatoes and green chillies.  
10. Keeping the flame low, cook till the beans and tomatoes get cooked and start leaving oil.
11. Introduce the mustard paste and add salt to taste.
12. Keep the flame low to medium and cook until the curry gets thickens. It will take about 3-5 minutes.
13. Before finishing, drizzle some mustard oil, gently mix them and turn off the flame
14. It is ready to relish.

Enjoy with steamed rice and musur dal.