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.
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.
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.
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!
Frequently Asked Questions
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.
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.
No, yellow moong dal is the split lentil with the skin removed, while whole mung beans have a green skin.
Absolutely! Moong dal is packed with plant-based protein and fiber.
Yes, definitely. Moong dal can easily be a beneficial part of a healthy, balanced diet.
Recipe Card
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.
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
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
Related Bengali Dal Recipes
- Bengali Macher Matha diye Bhaja Muger Dal aka Macher Muro Diye Dal
- Titar Dal | Ucche Diye Moong Dal Recipe with Video
- Bengali Muslim Style Boot-er Dal Murgi | Chana Dal with Chicken | Cholar Dal Murgi diye
- Bengali Veg Daal | Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies
Easy Bengali veg recipes
- Bori Aloor Jhal (also known as Bengali Bori'r Jhal)
- Jhuri Aloo Bhaja (also known as jhurjhure aloo bhaja)
- Shukto a Bengali delicacy (also known as Bengali Mix-veg Shuktoni)
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Papor er Dalna (also known as Bengali Papad Curry)
- Posto Diye Laushak Bhate (also known as Bengali Bottle Gourd leaves Mash with Poppyseed Paste)
- Sada Aloor Dum (also known as White Dum Aloo Bengali style)
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
- Katoya Data Chorchori (also known as Bengali Style Mix-veg with Drumsticks)
- Pat Shaker Jhol (also known as Pat Patar Jhol)
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.
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.
Toa Bagchi says
Ahhh.. Munger Daal... the fragrance of fried daal is just too good.... love it with begun bhaja..
Titas says
When I put sugar and salt and cumin powder after 1 min caramel formed... Then when I put the holes daal. It solidified
Debjani says
Why do you need caramel for Daal!! That's not how I make it...
Nandini Arora says
I am still very curious why you added water to the tampering? And that too before adding ginger?
Debjani says
It aids in achieving even cooking and prevents the spices from getting scorched.
dhmeja masale says
very good food recipe.
Debjani says
Thank you