Simple Bhaja Muger Dal / Simple Bengali Style Dry Roasted Moong Dal
The more I am seeing the versatility of moong dal the more
I am being sursprized on its adaptability of taste. Earlier I used to be
obsessed about the Masoor dal and it used to be the only lentils that passed my
clearance of being the only edible lentil. Now I thank my days when the Masoor
dal was unavailable and I really got tired of them...and out of curiosity
resorted towards the yellow split moong dal as my rescuer.
Then I got my hand over a beautiful cookbook full of
authentic Bengali recipes...which has over 20 recipes only on the lentils
section!! I am literally in heaven. It has a recipe of Mug Dal Poro, where the
lentils are boiled first and then poured into a hot kadai of tempered oil. Then
a good amount of milk is added to that cooking dal and simmered till medium
thick consistency. Have any of you heard about this preparation!! I haven’t...
and I am really curious about its taste!!
Simple Bhaja Muger Dal
Serves 4
Ingredients:
1 cup of moong / mug dal
A handful of peas
A handful of baby carrots / 1 medium carrot – chopped
A few coriander leaves – chopped
1 tsp cumin seeds
1 bay leaf
1 dry red chilli
1 tsp turmeric powder
1 and ½ inch ginger stick – minced / 2 tsp ginger paste
1 tbsp oil
A little ghee / butter
Salt
Method:
Wash the mug dal well and drain the water.
Heat kadai / pan and dry roast the mug dal on low flame
for 2-3 minutes or until you start to get its nutty smell. The moong / mug dal
will start to change its colour to a rather brownish state. Do not over fry
them and make them brown.
Once done take them out of the pan / kadai and put them
into a pressure cooker.
Add in 2 aand ½ cups – 3 cups of water, salt and turmeric
powder.
Mix them well and cook them on pressure until the cooker
blows 4-5 whistles.
Put off the flame and let the stem vent on its own. After
that open the lid and keep the cooked moong / mug dal aside.
In a kadai heat the oil and add in the cumin seeds, bay
leaf and dry red chilli.
Sauté for some seconds and throw in the green peas and
baby carrots. You can make this dal without any veggies also. I have used
frozen green peas and frozen baby carrots. They do not require a long time to
cook so I fry them in this oil before adding the dal. If you are using fresh
vegetables then either cook them with the moong dal or boil them with some salt
separately and then add them to the oil.
Cook the veggies for 2-3 minutes or until they are half
cooked.
Now add the ginger paste and give a good stir.
Next pour in the prepared moong dal and mix well.
Add more water if you want the dal to be runnier.
Simmer on medium flame till the dal reaches your desired
consistency.
When the dal is done add in the ghee / butter. Stir them
in and put off the flame.
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