Description
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
Units
Scale
- 1 cup (150g) Yellow Split Moong Dal (Sona Muger Dal)
- 1 Tbsp. Ginger Paste
- 1 Tomato (medium; chopped) (optional)
- 2 Green Chilies
- 1 Tbsp. Ghee
Tempering
- 1 Tsp. Cumin Seed
- 2 Dry Red Chili
- 1 Bay leaf
Spices
- 1 Tsp. Cumin Powder (optional)
- 1 Tsp. Turmeric powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
Instructions
- To prepare, take Moong Daal and dry roast it in 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 1/2 tsp. of turmeric powder, 1 green chili, and 1/2 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 ghee 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.
- Add 1 tbsp. of ginger paste and fry for another half a minute. Optional, you can also add chopped tomatoes and stir constantly.
- To the mixture, add 1/2 tsp. of salt, 1 tbsp. of sugar, 1 tsp. of cumin powder, and 1 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.
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.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- 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
