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    Recipes » Recipes » Lentil and Legume Recipes

    Bhaja Moong-er Daal | Bengali Sona Muger Dal

    Published: Jun 4, 2012 · Modified: May 5, 2025 by Debjani · This post may contain affiliate links · 7 Comments

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    Bhaja Moong er Daal is a beloved Bengali dish that is prepared in almost every household. This lentil soup is a Bong version and is made without any onion or garlic. The name "Bhaja" refers to "fried," but this dal is made with dry-roasted Moong Daal, which gives it a unique and delicious aroma.

    %Bengali Bhaja Moong er Daal Recipe Debjanir rannaghar
    Jump to:
    • Debjani's Note - a comforting Bengali Meal of Dal Bhat
    • Watch how to make Bengali Bhaja Moong-er Daal
    • Ingredients and Variations
    • Tips to cook perfect Bhaja Moong-er Daal
    • Frequently Asked Questions
    • Recipe Card
    • Related Bengali Dal Recipes
    • Easy Bengali veg recipes
    • Have you tried the Bhaja Muger Daal/ Sona Muger Dal Recipe from Debjanir Rannachar!

    Debjani's Note - a comforting Bengali Meal of Dal Bhat

    The work week was incredibly busy, and I eagerly awaited Saturday, my designated day of relaxation. On this day, I indulge in a few cups of coffee and immerse myself in the newspaper. Afterward, I enjoy a modest vegetarian lunch, as I adhere to this tradition on Saturdays. Bhaja Moong-er Daal is a dish I prepare almost every other Saturday, following my grandmother's cherished recipe. My version of Shona Moong er Daal is incomplete without a spoonful of sugar and a generous dollop of ghee. To accompany the moong dal, I prepare Aloo Bhaja, followed by Begun Bhaja and a tomato chutney. This completes our satisfying Saturday meal. However, the image does not depict the vegetarian meal mentioned above; instead, it showcases a Bengali non-vegetarian meal consisting of Bengali mung dal, Macher Tel Chorochori, and Bhat.

    %Bhaja Muger Daal

    Watch how to make Bengali Bhaja Moong-er Daal

    Ingredients and Variations

    When it comes to selecting the type of Moong Dal to use in this dish, many Bengalis prefer the Sona Moong variety. This type of dal is only available in West Bengal and in stores that carry Bengali sections, both in and outside of India. Sona Moong is a premium quality lentil that is golden in color, hence its name "Sona." It is also smaller in size compared to other varieties.

    %Debjanir Rannaghar Bhaja Moong er Daal

    The recipe for Sona Moong er Daal is simple and requires just a few basic ingredients. This includes the yellow split lentil, some red chili, cumin seed and powder, bay leaf, and ginger paste. Ghee is an essential ingredient that adds richness and depth of flavor to this delicious dish. Though optional, however, I like tomatoes in my Sona Muger Dal. Last but not least, green chilis not only give the hotness but are required for the distinct aroma as well!

    Tips to cook perfect Bhaja Moong-er Daal

    In Bengali households, Bhaja Moong er Daal is a staple dish that is enjoyed year-round. Whether it's a hot summer day or a cool autumn evening, this dish is always a crowd-pleaser. The dry-roasted Moong Dal gives it a distinct flavor that is both comforting and satisfying. It is perfect for anyone looking for a simple yet delicious meal that is easy to prepare. So, next time you're in the mood for a hearty and flavorful dish, give Bhaja Moong er Dal a try and see why it's a Bengali favorite!

    %Sona Muger Dal

    Frequently Asked Questions

    What is Shona Moong Dal?

    The Bengali Bhaja Moong er Dal is typically made using the Sona Moong variety of Moong Dal. This is a premium quality lentil that is golden in color. This type of dal is available in West Bengal and in stores that cater to the Bengali community, both within and outside of India. The Sona Moong is a smaller variety of lentil that is perfect for making this dish.

    What is Bhaja Moong-er Daal?

    Bhaja Moong-er Daal is a classic Bengali dish featuring yellow lentils. A unique step in the Bengali cooking process is to dry-roast the moong dal before cooking. This dry-roasting, called "bhaja" in the local language, adds a depth of flavor. Typically, this dal is a simple preparation, made without onion or garlic.

    Are yellow moong dal and whole mung beans the same thing?

    No, yellow moong dal is the split lentil with the skin removed, while whole mung beans have a green skin.

    Is moong dal good for you?

    Absolutely! Moong dal is packed with plant-based protein and fiber.

    Is it okay to eat moong dal every day?

    Yes, definitely. Moong dal can easily be a beneficial part of a healthy, balanced diet.

    Recipe Card

    %Bengali Bhaja Moong er Daal Recipe Debjanir rannaghar
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    Bhaja Moong-er Daal

    Sona Muger Daal, also known as Bengali Bhaja Moong er Daal, is a comforting lentil soup from Bengali cuisine that does not contain onion or garlic.

    Course Side Dish
    Cuisine Bengali
    Keyword Bengali Bhaja Moong er Dal, Bengali moong dal recipe, Bhaja muger dal recipe, Debjanir Rannaghar, sona moong er dal recipe
    Prep Time 5 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 25 minutes minutes
    Servings 5 People
    Calories 66kcal
    Author Debjani Chatterjee Alam
    Cost Rs 75

    Ingredients

    • 150 g Yellow Split Moong Dal (Sona Muger Dal) 1 cup
    • 1 Tbsp. Ginger Paste
    • 1 Tomato medium; chopped (optional)
    • 4 Green Chilies
    • 1 Tbsp. Ghee
    • 1 Tbsp. Mustard Oil

    Tempering

    • 1 Tsp. Cumin Seed
    • 2 Dry Red Chili
    • 2 Bay leaf

    Spices

    • 1.5 Tsp. Turmeric powder
    • 1.5 Tsp. Sugar
    • 1.5 Tsp. Salt or to taste
    Get Recipe Ingredients

    Instructions

    • To prepare, take Moong Daal and dry roast it in a Kadhai or a non-stick pan over medium to medium-low heat for 1-2 minutes until it turns a golden color and releases a nutty aroma.
    • Then, remove the dal from the heat and transfer it to a bowl for thorough washing.
    • Next, boil the dal with ½ tsp. of turmeric powder and ½ tsp. of salt until it softens.
    • This can be done in a pan with a lid, which takes approximately 20 minutes, or in a pressure cooker with 3 whistles.
    • In a separate pan, heat Mustard oil and temper it with 2 dried red chilies, 2 bay leaves, and 1 tsp. of cumin seeds.
    • Fry these ingredients for half a minute, then add a little water and cook until the water evaporates.
    • Optional, you can also add chopped tomatoes and stir constantly.
    • Add 1 tbsp. of ginger paste and fry for another minute.
    • To the mixture, add 1 tsp. of salt, 1.5 tsp. of sugar, and 3-4 green chili cut into halves. Cook for 1 minute.
    • Combine the ingredients thoroughly.
    • Simmer over medium heat for an additional 5 minutes before removing from the stove.
    • If desired, add salt to taste.
    • For a finishing touch, incorporate a small amount of clarified butter or Ghee.
    • Serve Bhaja Muger Dal with plain rice, along with Begun Bhaja or any other vegetable or meat dishes.

    Video

    Notes

    • You have the choice to include tomatoes, but I personally enjoy them in my dish.
    • If you don't have cumin powder, you can leave it out too.
    • You can also add a sprinkle of cilantro on top.
    • While you can use oil instead of ghee, it won't provide the same richness and aroma to the Daal.

    Nutrition

    Serving: 35-40g | Calories: 66kcal | Carbohydrates: 11.9g | Protein: 4.1g | Fat: 0.3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 250mg | Fiber: 1.9g | Sugar: 2g

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    Easy Bengali veg recipes

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    • Paneer er Dalna (also known as Niramish Paneer Er Torkari)
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    Have you tried the Bhaja Muger Daal/ Sona Muger Dal Recipe from Debjanir Rannachar!

    Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes, or if you have any questions or recipe requests.

    %Bengali Bhaja Moonger Daal Recipe debjanir rannaghar pinterest
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    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

    Comments

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    1. Toa Bagchi says

      June 06, 2012 at 11:24 am

      Ahhh.. Munger Daal... the fragrance of fried daal is just too good.... love it with begun bhaja..

      Reply
    2. Titas says

      August 20, 2016 at 12:55 pm

      When I put sugar and salt and cumin powder after 1 min caramel formed... Then when I put the holes daal. It solidified

      Reply
      • Debjani says

        August 20, 2016 at 8:41 pm

        Why do you need caramel for Daal!! That's not how I make it...

        Reply
    3. Nandini Arora says

      October 10, 2021 at 9:13 am

      I am still very curious why you added water to the tampering? And that too before adding ginger?

      Reply
      • Debjani says

        January 25, 2024 at 5:42 pm

        It aids in achieving even cooking and prevents the spices from getting scorched.

        Reply
    4. dhmeja masale says

      December 29, 2021 at 6:39 pm

      very good food recipe.

      Reply
      • Debjani says

        January 25, 2024 at 5:43 pm

        Thank you

        Reply

    Meet Debjani

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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