Bhaja Moong er Daal aka Sona Muger Daal is a no onion no garlic comforting Lentil soup from Bengali Cuisine.
- Yellow Split Moong Dal (Sona Muger Dal): 1 Cup (150g)
- Tomato: 1 medium; chopped (optional)
- Green Chili: 2
- Cumin Seed: ½ Tsp.
- Dry Red Chili: 1-2
- Bay leaf: 1
- Ginger Paste: 1 Tsp.
- Cumin Powder: 1/2 Tsp. (optional)
- Turmeric powder: ½ Tsp.
- Sugar: 1.5 Tsp.
- Ghee: 2 Tsp.
- Salt: to taste
- 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 color but not brown and emit a nutty aroma.
- Switch the flame off and Transfer dal to a bowl and wash daal thoroughly.
- Now boil dal along with the turmeric powder, 1 whole chili, and salt till it softens in a pan with a lid on for 20 minutes.
- Else simply use a pressure cook the same which requires 3 whistles. I mostly opt for a 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 1/2 minute.
- Add little water and cook till the water evaporates.
- Add Ginger Paste and fry for 1/2 minute more.
- Now add chopped tomatoes (optional) and stir constantly.
- Add Salt, Sugar, Cumin Powder, ad slit Green Chili 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.
- Add little Ghee to fish the dish.
- Serve Bhaja Muger Dal with Plain Rice along with Begun Bhaja or any other veg or non-veg side dishes.
Tomatoes are optional however I prefer mine with it.
You can skip the cumin powder as well.
You can top it with a few cilantro as well.
Ghee can be substituted with Oil, however, that will not give the richness and aroma to the Daal.
- Category: Side Dish
- Cuisine: Bengali
- Serving Size: 35-40g
- Calories: 66
- Sugar: 2g
- Sodium: 250mg
- Fat: 0.3g
- Saturated Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 1.9g
- Protein: 4.1g
- Cholesterol: 0mg