Lunchbox/স্কুল টিফিন আইডিয়া
Lunchbox/স্কুল টিফিন আইডিয়া is a medium Bengali (Indian) recipe that serves 4. 350 calories per serving. Recipe by Mithai magics of kitchen on YouTube.
Prep: 15 min | Cook: 1 hr 30 min | Total: 2 hrs
Cost: $37.35 total, $9.34 per serving
Ingredients
- 2 medium bananas Raw Banana Peels (peeled, cut into small pieces)
- 2 tablespoons Mustard Oil (for frying banana peels and other components)
- 1 teaspoon Black Cumin Seeds (also called kalonji)
- 5 cloves Garlic (minced)
- 1/2 teaspoon Turmeric Powder
- to taste Salt
- 1 teaspoon Sugar (optional, adds light sweetness to the puree)
- 1 cup Masoor Dal (Red Lentils) (rinsed)
- 2 medium Onion (1 for dal vorta (sliced & fried), 1 for curry (chopped))
- 3 pieces Green Chili (finely sliced; adjust heat to taste)
- 1 Egg (hard‑boiled, served on the side)
- 1 cup Chickpea Dal (Bengal Gram) (soaked 4‑6 hrs, then cooked)
- 1 medium Potato (peeled and diced)
- 1 cup Pumpkin (diced; any soft winter squash works)
- 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
- 1 teaspoon Red Chili Powder
- 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
Instructions
Prepare Banana Peels
Peel two raw bananas, discard the fruit, and cut the peels into small 1‑cm pieces.
Time: PT5M
Boil Banana Peels
Place the cut peels in a medium saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook until soft, about 10 minutes.
Time: PT10M
Temperature: 100°C
Fry Peels with Spices
Drain the boiled peels. Heat 1 tbsp mustard oil in a frying pan over medium heat, add 1 tsp black cumin seeds, 5 minced garlic cloves, ½ tsp turmeric, and a pinch of salt. Add the peels and sauté for 5 minutes until lightly golden.
Time: PT5M
Temperature: medium
Blend into Puree
Transfer the fried peels to a blender, add 1 tsp sugar (optional) and blend until smooth. Adjust salt if needed.
Time: PT2M
Cook Masoor Dal
Rinse 1 cup masoor dal. In a clean saucepan, add the dal with 2 cups water, a pinch of turmeric, and bring to a boil. Reduce heat and simmer until the dal is soft and most water is absorbed, about 15 minutes.
Time: PT15M
Temperature: medium
Fry Onion & Chili for Dal Vorta
While the dal cooks, heat 1 tbsp mustard oil in a small pan, add 1 sliced onion and 1 sliced green chili. Fry until golden brown, about 5 minutes.
Time: PT5M
Temperature: medium
Combine Dal and Fried Onion
Transfer the cooked dal to a mixing bowl, add the fried onion‑chili mixture, season with salt, and mash together with a spoon or potato masher to form a coarse vorta.
Time: PT2M
Hard‑Boil Egg
Place one egg in a saucepan, cover with water, bring to a boil, then turn off the heat and let sit covered for 10 minutes. Cool, peel, and set aside.
Time: PT10M
Temperature: 100°C
Cook Chickpea Dal
Drain the soaked chickpea dal. In a saucepan, add the dal with 3 cups water, a pinch of salt, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes.
Time: PT20M
Temperature: medium
Dice Potato and Pumpkin
Peel and dice one medium potato and 1 cup pumpkin into 1‑cm cubes.
Time: PT5M
Sauté Base for Curry
Heat 2 tbsp mustard oil in a large pan over medium heat. Add 1 chopped onion and sauté until translucent, about 3 minutes. Add 1 tbsp ginger‑garlic paste and cook another 2 minutes.
Time: PT5M
Temperature: medium
Build the Curry
Add 1 tsp turmeric, 1 tsp red chili powder, and the diced potato and pumpkin. Stir for 1 minute, then add the cooked chickpea dal. Pour in ½ cup water, cover, and simmer until vegetables are tender, about 15 minutes. Adjust salt and add 1 tsp sugar for a subtle sweetness.
Time: PT15M
Temperature: medium
Garnish and Serve
Turn off the heat, sprinkle chopped fresh coriander leaves over the curry. Serve the banana‑peel puree, masoor dal vorta, chickpea‑pumpkin curry, and the boiled egg on a plate with warm roti.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 10 g
- Fiber
- 8 g
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free, High‑Protein
Allergens: Mustard, Egg
Ingredient Substitutions
- Instead of Raw Banana Peels: Green plantain peels
- Instead of Mustard Oil: Vegetable oil, Canola oil
- Instead of Black Cumin Seeds: Nigella seeds
- Instead of Garlic: Garlic paste
- Instead of Turmeric Powder: Ground turmeric
- Instead of Salt: Sea salt, Kosher salt
- Instead of Sugar: Jaggery, Honey
- Instead of Masoor Dal (Red Lentils): Toor dal, Moong dal
- Instead of Onion: Shallots
- Instead of Green Chili: Jalapeño, Serrano
- Instead of Egg: Tofu cubes
- Instead of Chickpea Dal (Bengal Gram): Canned chickpeas (drained)
- Instead of Potato: Sweet potato
- Instead of Pumpkin: Butternut squash
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
- Instead of Red Chili Powder: Paprika (mild)
- Instead of Fresh Coriander Leaves: Cilantro
Equipment Needed
- Cutting Board
- Chef's Knife
- Medium Saucepan
- Frying Pan
- Blender or Food Processor
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Boil banana peels until fully softened before frying.
- Blend the fried peels to a smooth puree; add sweetener if desired.
- Cook chickpea dal until tender; undercooked beans will make the curry gritty.
- Simmer the curry long enough for potatoes and pumpkin to become melt‑in‑your‑mouth soft.
Chef Tips from the Video
- Rinse raw banana peels thoroughly to remove any residual starch.
- Mustard oil adds authentic Bengali flavor; if unavailable, substitute with a neutral oil and a pinch of mustard seeds.
- For extra aroma, add a few curry leaves while frying the banana peels.
- Serve the meal with a squeeze of fresh lemon (gondhoraj lemon) for brightness.
Troubleshooting
Banana peel puree is grainy.
Blend longer, adding a tablespoon of water or a splash of milk to achieve a smoother texture.
Chickpea dal remains hard after simmering.
Continue cooking with a lid on, adding a little more water, or use a pressure cooker to finish.
Curry is too thick.
Add a little warm water or vegetable broth, stirring gently until desired consistency.
Dal vorta is too watery.
Mash the dal while it’s still hot and let it sit uncovered for a few minutes to evaporate excess moisture.
Storage
Refrigerator: Banana peel puree, masoor dal vorta, and chickpea‑pumpkin curry keep for up to 3 days in airtight containers.
Freezer: Curry freezes well for up to 2 months; reheat gently. Do not freeze the puree as texture changes.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the banana peel puree a day ahead; store in the fridge and reheat gently.
- Masoor dal vorta can be made in advance and served cold or at room temperature.
- The chickpea‑pumpkin curry tastes better after resting for 30 minutes; reheat before serving.
Frequently Asked Questions
What is the cultural significance and history of banana peel puree (kacha kola khosa bata) in Bengali cuisine?
In rural Bengal, raw banana peels were traditionally boiled and mashed to create a nutritious, low‑cost side dish, especially during hot summers when fresh vegetables were scarce. It reflects the Bengali ethos of minimizing waste and turning every part of the plant into food.
What are the traditional regional variations of masoor dal vorta across different parts of Bengal?
In North Bengal, masoor dal vorta often includes mustard oil and a pinch of fenugreek seeds, while in South Bengal it may be spiced with a touch of turmeric and served with a side of fried green chilies. Some families add a splash of tamarind for tanginess.
How is chickpea‑pumpkin curry traditionally served in Bengali households?
The curry is typically ladled over hot roti or steamed rice and accompanied by a side of fresh cucumber salad. It is often enjoyed with a glass of cool water or a sweet treat like rasgulla to balance the heat.
During which Bengali festivals or occasions is a meal like this summer comfort plate especially popular?
Light, protein‑rich plates such as this are common during the monsoon‑summer months and are also prepared for simple family gatherings like ‘Bhoot’ (summer lunch) or after school meals, rather than for grand festivals.
What makes banana peel puree special or unique in Bengali cuisine compared to other Indian regions?
Bengali cuisine uniquely embraces the raw banana peel’s subtle sweetness and earthy flavor, using mustard oil to highlight its aroma. Most other Indian regions discard the peel, making this a distinct regional specialty.
What are the most common mistakes to avoid when making the chickpea‑pumpkin curry?
Common errors include undercooking the chickpeas, which leaves a gritty texture, and over‑cooking the pumpkin so it disintegrates. Also, adding too much water early can dilute the spices; add liquid gradually.
Why does this recipe use mustard oil instead of a neutral oil for frying the banana peels and curry?
Mustard oil provides a pungent, nutty flavor that is characteristic of Bengali cooking and complements the earthiness of banana peels and legumes. It also has a high smoke point, making it suitable for medium‑high heat frying.
Can I make the banana peel puree ahead of time and how should I store it?
Yes, the puree can be prepared a day ahead. Store it in an airtight container in the refrigerator and gently reheat on low heat before serving; add a splash of water if it thickens.
What texture and appearance should I look for when the chickpea‑pumpkin curry is done?
The curry should have a thick, glossy sauce with tender pumpkin cubes that hold their shape and chickpeas that are soft but not mushy. The color will be a warm orange‑brown from the pumpkin and spices.
What does the YouTube channel Mithai Magics of Kitchen specialize in?
The YouTube channel Mithai Magics of Kitchen specializes in creative, budget‑friendly Bengali home cooking, focusing on turning everyday ingredients into flavorful meals and sweet treats with clear step‑by‑step demonstrations.
How does the YouTube channel Mithai Magics of Kitchen's approach to Bengali cooking differ from other Bengali cooking channels?
Mithai Magics of Kitchen emphasizes quick, experimental dishes that use minimal oil and spice, often incorporating unconventional ingredients like banana peels, whereas many other Bengali channels stick to classic, heavily spiced recipes.
Last updated: September 4, 2026
