It was a super hectic week at office and I was eagerly waiting for the Saturday; my exclusive day to relax with 2-3 cups of coffee and bunch of Newspapers… and then a simple Veg lunch since I am a Saturday vegetarian….I prefer to have a simple lunch on Saturdays… and Bhaja Moong er Daal is something that I Prepare almost every alternate Saturdays….My Dida used to prepare heavenly Bhaja Moong er Daal and I follow her recipe line by line… so my Bhaja Moong er Daal is not complete without a spoonful of Sugar and generous amount of Ghee… 😛
Bhaja Moong er Dal is a Typical Bengali delicacy prepared almost in every Bengali Households. Bhaja Moong er Daal is a Bong version of Vegan Lentil Soup prepared no Onion and no Garlic. Bhaja refers to “Fried” however this Daal is prepared with dry roasted Moong Daal in fact the special aroma of dry roasted Daal is the significant characteristic of this Daal.
Bhaja Moong er Dal is a Typical Bengali delicacy prepared almost in every Bengali Households. Bhaja Moong er Daal is a Bong version of Vegan Lentil Soup prepared no Onion and no Garlic. Bhaja refers to “Fried” however this Daal is prepared with dry roasted Moong Daal in fact the special aroma of dry roasted Daal is the significant characteristic of this Daal.
Bhaja Moong er Dal
Author: Debjani
Ingredients
- Yellow Split Moong Dal (Sona Muger Dal): 1 Cup
- Tomato: 1 medium ; chopped
- Turmeric powder: ½ Tsp.
- Sugar: 1.5 Tsp.
- Cumin Seed: ½ Tsp.
- Cumin Powder: ½ Tsp.
- Bay leaf: 1;
- Ginger Paste: 1 Tsp.
- Slit Green chilli: 2-3
- Ghee: 2 Tsp.
- Salt: to taste
Instructions
- Take Moong Daal in a Non stick pan and dry roast over medium to medium-low heat 1-2 minutes or till the dal changed to a golden colour but not brown and emit a nutty aroma.
- Switch the flame off and Transfer dal to a bowl and wash dal thoroughly.
- Now boil dal along with the turmeric powder & whole chilies till it soften in a pan with lid for 20 minutes or simply pressure cook the same which requires 2 whistle. I mostly opt for Pressure cooker for this step.
- Heat ghee in a Pan and temper the Ghee with Dried Red Chili, Bay leaf and Cumin Seeds and fry for a ½ minute.
- Add Ginger Paste and fry for ½ minute more.
- Add chopped tomatoes (optional) and stir constantly.
- Add Salt, Sugar, Cumin Powder to the mixture and cook for 1 minute.
- Pour boiled dal into the mixture and mix well.
- Cook in medium flame for 5 more minutes & remove from heat.
- Serve Bhaja Muger Dal with Plain Rice along with Begun Bhaja or any other veg or non-veg side dishes.
Serving Suggestion:
I personally love to have Bhaja Moong er Daal along with Aloo Phulkopir Dalna as accomplishment for plain rice.
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Ahhh.. Munger Daal… the fragrance of fried daal is just too good…. love it with begun bhaja..
When I put sugar and salt and cumin powder after 1 min caramel formed… Then when I put the holes daal. It solidified
Why do you need caramel for Daal!! That’s not how I make it…