Sobji Diye Bhaja Moog er Daal / Bengali Style Roasted Yellow Mung Daal with Mixed Vegetables

 Ingredients:

1. 1/2 cup of yellow moong daal
2. 2 ripe red tomatoes
3. 1 cup of cauliflower florets
4. 1 cup of peeled and chopped courgette / ridge gourd
5. 2 cups of cubed pumpkin
6. 1/2 cup of medium size diced carrot
7. 1/3 cup of chopped french beans 
8. 2 inch ginger root - paste
9. 1/2 cup mustard oil
10. A pinch of hing / asafaetida
11. 1 tbsp white sugar
12. 2 tbsp butter
13. 1/8 tsp nigella seeds / onion seeds
14. 2 bay leaves
15. 2 dry red chillies
16. 1/2 tsp bhaja moshla
17. 1/4 tsp turmeric powder

Method:

1. Dry roast the lentils in a kadai on low flame until a subtle nutty flavour develops. Immediately stop before turning the bright yellow lentils in beige.
2. Wash the lentils under cold water, until the water runs clear. Soak the lentils in water for at least half an hour.
3. Cook the lentils until the they are fully cooked and turn into complete mush. You can use either a pressure cooker which will cut short the cooking time into half or in a saucepan covered partially with a lid, which will take around 45 minutes to fully cook the lentils. Once cooked, use a wired whisk to make a mush of the lentils. Keep the cooked lentils on a side and start with the vegetables.
4. In a kadai heat the mustard oil and fry the cauliflower florets with salt sprinkled over them until they turn a little brown here and there. Take them out of the kadai and keep aside in a bowl or plate.
5. To the remaining oil add the nigella seeds, bay leaves and dry red chillies.
6. Now add the carrots and beans to it. Add salt and cook the carrots and beans for 3-4 minutes on low to medium flame. 
7. Next add the tomatoes and ginger paste and cook until the tomatoes turn pulpy.
8. Cover and cook until the carrots are soft.
9. Add turmeric powder and hing / asafoetida and cook for one more minute.
10. Pour the cooked daal to the vegetables and and then add the fried cauliflower, pumpkin and courgette / ridge gourd.
11. Add enough water to make the consistency thin. Cover and simmer on low flame for 15 more minutes.
12. When all the vegetables are cooked add the butter, sugar and bhaja moshla to it.
13. Keep it covered for another 10 minutes and then it is ready to serve with plain steamed rice and some mashed potatoes or pakodas.