Authentic Bangladeshi Breakfast Recipe

Make dough

In a large bowl combine 2 cups flour and 1/2 tsp salt. Add 1 tsp oil. Gradually add about 3/4 cup water while mixing until a soft, non-sticky dough forms. Knead 5 minutes until smooth. Cover with a damp cloth and let rest 20 minutes while you prepare other components.

Divide and roll

Divide dough into 4 equal portions. On a lightly floured surface roll each portion into a 7–8 inch circle about 2–3 mm thick. Brush a little oil/ghee, fold or roll as desired for layered paratha (optional).

Cook parathas

Heat a heavy skillet or tawa over medium-high heat. Cook one paratha at a time: place on hot skillet, cook ~30–40 seconds until bubbles appear, flip and brush with a little oil/ghee, cook another 30–40 seconds until golden brown spots form. Press with spatula to ensure even cooking. Repeat with remaining dough. Keep warm wrapped in a clean cloth.

Soak and cook dal

Rinse 1 cup chana dal under cold water until water runs clear. Soak in 2 cups water for 30 minutes (optional but reduces cooking time). Drain. In a pot or pressure cooker, add soaked dal, 2 cups fresh water, 1/4 tsp turmeric and a pinch of salt. If using a pressure cooker, cook 3–4 whistles or until tender but holding shape (about 12–15 minutes total). If using a stovetop pot, simmer 25–30 minutes until soft, adding more water as needed. Drain any excess water so the dal is moist but not soupy.

Prepare tempering (tadka)

While dal cooks, heat 1 tbsp oil in a small pan over medium heat. Add 1/2 tsp cumin seeds and 1/4 tsp mustard seeds; when they begin to sizzle and pop (10–20 seconds) add 1 broken dried red chili and 2 sliced garlic cloves. Fry 30–45 seconds until garlic turns light golden and fragrant—do not burn. Remove from heat.

Combine and finish

Pour the hot tempering into the cooked dal, stir to combine. Add 3/4 tsp salt (adjust to taste), 1 tsp lemon juice and 1 tbsp chopped cilantro. Simmer together 2–3 minutes to marry flavors. Keep warm until serving.

Marinate chicken

In a bowl combine 500 g chicken pieces, 3 tbsp plain yogurt, 1 tsp ginger paste, 1 tsp garlic paste, 1/4 tsp turmeric, 1/2 tsp salt and 1/4 tsp red chili powder. Mix well and let marinate 15–20 minutes (can be done while dal soaks and paratha rests).

Cook onions and spices

Heat 2 tbsp oil in a heavy skillet over medium-high heat. Add 1 cup thinly sliced onion and sauté, stirring often, until deep golden brown and caramelized, about 10–12 minutes. This step builds the bhoona’s flavor—lower heat if onions brown too fast. Add 1 tsp ground coriander, 3/4 tsp ground cumin and 1/2 tsp red chili powder. Fry spices with onions 30–45 seconds until fragrant.

Add chicken and tomatoes

Add marinated chicken pieces to the skillet and increase heat to medium-high. Stir to coat with onion-spice mix and sear for 3–4 minutes. Add 1/2 cup tomato puree or finely chopped tomato and 1 slit green chili. Reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and moisture has mostly evaporated—about 12–15 minutes. If mixture dries too quickly, add up to 2 tbsp water.

Finish bhoona

When chicken is cooked and oil begins to separate around edges, sprinkle 1/2 tsp garam masala and adjust salt to 1 tsp total. Cook another 1 minute. Garnish with 1 tbsp chopped cilantro. The result should be a flavorful, slightly dry (bhoona) chicken with concentrated spices.

Prepare egg mixture

Crack 3 large eggs into a bowl. Add 1/4 cup finely chopped onion, 1/4 cup chopped tomato (seeds removed), 1 finely chopped green chili, 2 tbsp chopped cilantro, 1/4 tsp turmeric, 1/4 tsp red chili powder, 1/4 tsp ground cumin and 1/2 tsp salt. Beat lightly until well combined but not frothy.

Cook omelet

Heat 1 tbsp oil or ghee in a non-stick skillet over medium heat. Pour egg mixture and spread evenly. Cook undisturbed 1–2 minutes until edges set. Gently lift edges with a spatula and tilt pan so uncooked egg flows underneath. When nearly set but still slightly moist on top (about 1–2 more minutes), fold omelet in half and cook another 20–30 seconds. Transfer to a plate.

Serve

Cut the omelet into halves or quarters and serve immediately alongside hot parathas, a scoop of warm chana dal and a portion of chicken bhoona. Optionally squeeze a little lemon over the dal and chicken before serving.