Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Bhaja Moong er Daal

Bhaja Moong er Dal


  • Author: Debjani
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 5 People

Description

Bhaja Moong er Daal aka Sona Muger Daal is a no onion no garlic comforting Lentil soup from Bengali Cuisine.


Ingredients

  • 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

Instructions

  1. 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.
  2. Switch the flame off and Transfer dal to a bowl and wash daal thoroughly.
  3. 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.
  4. Else simply use a pressure cook the same which requires 3 whistles. I mostly opt for a Pressure cooker for this step.
  5. 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.
  6. Add little water and cook till the water evaporates.
  7. Add Ginger Paste and fry for 1/2 minute more.
  8. Now add chopped tomatoes (optional) and stir constantly.
  9. Add Salt, Sugar, Cumin Powder, ad slit Green Chili to the mixture and cook for 1 minute.
  10. Pour boiled dal into the mixture and mix well.
  11. Cook in medium flame for 5 more minutes & remove from heat.
  12. Add little Ghee to fish the dish.
  13. Serve Bhaja Muger Dal with Plain Rice along with Begun Bhaja or any other veg or non-veg side dishes.

Notes

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

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
Recipe Card powered byTasty Recipes