Veg Daal, the infamous Picnic special Bengali Vegetable Daal, for sure calls for a post! Colorful, spicy, Moong daal cooked with loads of veggies is a Bong favorite and is known as Shobji diye Moong Daal as well. These days, though, the name Veg Daal is widely used.
Jump to:
- Bengali Picnic Menu and Mandatory Veg Daal!
- Veg Daal- why this name?
- What is Bengali Veg Daal | Picnic Special Vegetable Daal | Shobji Diye Moong Dal?
- Winter special Shobji diye Daal
- Ingredients
- Instructions
- Substitutions
- Equipment
- Top tip
- Bengali Veg Daal- Frequently Asked Questions
- Here's how I cook Bengali Moong Daal Shobji diye at Debjanir Rannaghar
- Recipe Card
- Bengali Winter-special Recipes
- Let's connect over Veg Daal Recipe
- Bengali Moong Daal Shobji diye Recipe Pin for You
Bengali Picnic Menu and Mandatory Veg Daal!
"Guess what's for Sunday lunch?" I asked last Sunday while gulping my morning dose of black coffee. Then I replied without bothering for their reply "Shukto followed by Veg Daal along with Jhuri Aloo Bhaja. Then there's Mangshor Jhol and Khejur Aamsotto Chutney". We will be having a picnic at home!
Everyone at home was laughing at me. They were laughing because they found it funny the way I elaborated on the menu. I couldn't help it you know! I just couldn't. Considering the menu which was a true blue Bengali Picnic special menu and the way I uttered Veg Daal (Bhej Daal!); it was quite funny. The lunch went well and so did the adda that followed the lunch.
Veg Daal- why this name?
Okay! You can find the sparkling presence of Veg Daal in most of the picnic menus in the winter. Obviously, if it is a Bengali spread they are planning. Any lunch invitation, where a Bengali meal is planned, chances are 90% that you will see Shobji Diye Daal there! Now the name! I guess it is a daaknaam (nickname) kind of a thing; if mix-veg is popularized by North India, let us make Veg Daal a popular kind of Bengali agenda.
What is Bengali Veg Daal | Picnic Special Vegetable Daal | Shobji Diye Moong Dal?
It is already there in the heading I suppose. Bengali-style moong daal cooked with small chunks of seasonal veggies, tempered with whole spices and flavored with Ghee. And these days, we see this simple Vegetable Daal being called Veg Daal!
Winter special Shobji diye Daal
What I love most about Shobji diye Moong Daal is the use of veggies. Mostly seasonal, such as Green Peas, carrots, Cauliflower, and French Beans. Did I forget anything? Let me think! I have seen people adding a few chunks of potato! At times Cilantro. However, Mostly colorful veggies (as I mentioned) are used. Luckily we can get these veggies all through the year now. If not anything frozen veggies are available. You can make the Shobji diye Daal using those. I do cook Shobji diye dal with frozen veggies once in a while. However, I prefer to wait for winter. I pick the colorful fresh veggies from the local market. Then I Pick a packet of Shona Moong Daal, Jhorna Ghee as well. Then I cook the aromatic Shobji Daal on a lethargic Sunday morning while gulping my 3rd cup of black coffee...Veg Daal is love!
Ingredients
You can skip any veggie that you don't eat from the list mentioned. However, these are the veggies commonly used in Veg Daal aka Shobji diye Moong Daal.
- Yellow Moong Daal (ask for Bengali Shona Moong Daal
- Green Peas
- Carrot
- Cauliflower
- French Beans
- Tomato
- Ginger
- Coriander Leaves
- Green Chili
- Cumin Seed
- Dry Red Chili
- Bay Leaf
- Green Cardamom
- Cumin Powder
- Turmeric Powder
- Red Chili Powder
- Sugar
- Salt
- Mustard Oil
- Ghee
See the recipe card for quantities.
Instructions
Here is the detailed process through pictures to cook Bengali Shobji diye Daal. Check the recipe card for measurements and details.
Dry roast moong daal
Wash the daal.
Pressure cook the daal with Turmeric and Salt
Fry Cauliflower
After that, fry Carrot
Fry French beans and Green Peas
Temper the oil with Dry Red Chili, Cumin Seed, and Bay Leaf
Add Tomato and Ginger paste
Add Veggies and cook
Now add boiled Daal and cook
At this point, add Ghee
The Daal is Ready!
Substitutions
As I mentioned, if don't eat any vegetables mentioned, skip them. Needless to say, if you are allergic to some, the same rule applies. If you prefer a low-calorie version of Daal, or you are lactose intolerant, you can skip Ghee as well.
Equipment
A good old Kadhai is what you need along with a ladle to make the simple Bengali-style Vegetable Daal. Obviously, a chopping board, a good knife, or a bonti.
Top tip
Try to procure Shona Moong Daal, the smaller variety of Yellow split pea.
Bengali Veg Daal- Frequently Asked Questions
Yellow Split Pea aka Bengali Moong Dal aka Dhuli Moong.
No! Make some other Daal, simple. It would be good as well. Jut different.
Yep! You can go for a permutation combination though.
Yes!
Yep!
Here's how I cook Bengali Moong Daal Shobji diye at Debjanir Rannaghar
Recipe Card
Bengali Veg Daal | Picnic Special Vegetable Daal Recipe | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies
Equipment
- 1 Pressure Cooker
- 1 Kadhai
- 1 Chopping Board
- 1 Knife
- 1 Spatula
- 2 Bowls
- 2 Spoon
Ingredients
- 100 g Yellow Moong Daal ask for Bengali Shona Moong Daal
Vegetables
- 100 g Green Peas
- 1 Carrot small
- 1 Cauliflower small
- 3 French Beans
- 1 Tomato
- 1 tablespoon Ginger Paste
- ¼ cup Coriander Leaves
- 4 Green Chili
Whole Spices for Tempering
- ½ teaspoon Cumin Seed
- 3 Dry Red Chili
- 3 Bay Leaf
Spices
- 1 teaspoon Cumin Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 4 tablespoon Mustard Oil
- 1 tablespoon Ghee
Instructions
- Take Moong daal and dry-roast the daal on a low flame till it turns light brown in color.
- There should be a nutty aroma after dry roasting for 2 minutes or so.
- Switch the flame off.
- Wash the daal 2-3 times under running water.
Boiling the Daal in a pressure Cooker
- Take the Daal along with ½ teaspoon of Turmeric Powder and Salt in a pressure cooker.
- Add 3 cups of water and put the lid on, along with the vent weight.
- On medium flame, cook till the pressure cooker releases pressure 2 times.
- Switch the flame off.
- Wait till the pressure drops completely and then open the lid.
- Mix the boiled moong daal lightly using a ladle.
Boiling the Daal in a vessel without using the pressure cooker
- If you are not using the pressure cooker take the daal along with salt and turmeric powder in a vessel.
- Add 4 cups of water and cook on a low flame for 20 minutes after covering with a lid.
- The daal should be properly boiled, yet will have texture.
Cutting the veggies for Vegetable Daal
- While the daal is getting boiled, get the veggies ready for the next step.
- Cut Carrots into small cubes and French beans into long strips.
- Separate the floret of cauliflower. There should be small chunks.
- If using fresh green peas, separate them from the pod.
- If using frozen peas, keep soaking them in water before using them.
- Cut strips of Green Chilies and chop coriander leaves (if using).
- Lastly, roughly chop the Tomato.
Cooking the Bengali Shobji Diye Daal
- Heat 3 tablespoon Mustard Oil in a pan, and heat it.
- Fry the Cauliflower chunks till they turn light brown in color.
- Strain those from the oil.
- In the remaining oil, fry carrots and strain them as well.
- Now fry French beans and Green peas together and strain those as well.
- Add 1 tablespoon Mustard Oil to the pan.
- Temper the oil with Bay leaf, Cumin seed, and also dry red chilies.
- Cook till the aroma of spices comes from the tempering.
- Now add chopped tomatoes and ginger paste.
- Cook on a slow flame for 1 minute.
- Now add the remaining Turmeric Powder and Salt.
- Add Red Chili Powder, Sugar, and Cumin Powder as well.
- Mix and cook for 3-4 minutes on a low flame.
- If needed, add 1 tablespoon of the boiled Daal liquid and keep cooking until the oil separates from the mixture.
- Once done, add fried vegetables, and after mixing, cook for 2 minutes on a low flame.
- Now add boiled daal and give a thorough mix.
- Cook for around 5 minutes on a low flame after covering with a lid.
- Check whether all the veggies and daal are well-cooked or not.
- The veggies or daal must not be over-boiled.
- Add Ghee and give a light mix.
- This daal should be moderately thick.
- If needed, add ½ cup of hot water while boiling the daal and veggies together.
- If using coriander leaves, add them while adding the ghee.
- I prefer to skip coriander leaves.
- Serve shobji diye daal hot with steamed rice and your choice of side dish, such as Aloo Bhaja.
Notes
- You can either pressure cook the daal or boil it in a vessel.
- Ghee can be skipped if you are looking for a low-calorie version.
- You can skip sugar as well. Or you can substitute sugar with jaggery.
- In terms vegetables, you can substitute whichever you do not like with other veggies.
Nutrition
Bengali Winter-special Recipes
- Phulkopir Singara (also known as Kolkata style Fulkopir Shingara Recipe)
- Begun Pora (also known as Bengali Begun Bhorta)
- Phulkopi Aloo diye Chingri Kaliya (also known as Bengali Prawn Curry with Potato and Cauliflower)
- Gokul Pithe (also known as Bengali Madan Gokul Pitha)
- Mulo Diye Motor Dal (also known as Bengali Yellow Split Pea with Radish)
- Dudh Puli
- Dim Beguner Khagina (also known as Begun Khageena)
- Chatur Paratha (also known as Sattu Ka Paratha)
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Bengali Soru Chakli Pithe (also known as Soru Chakuli Pitha)
- Patishapta (also known as Bengali Patishapta Pitha)
- Gur diye Topa Kul ar Tomato Chutney (also known as Bengali Kul-er Chutney)
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Dim er Surua (also known as Bengali Egg Surua or Egg Stew)
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Bhetki Maacher Aloo Phulkopi diye Kalia (also known as Light Fish Curry with Potato & Cauliflower)
- Koraishutir Kochuri (also known as Bengali Peas Kachauri)
- Natun Aloor Dum (also known as Bengali Niramish Aloor Dum | Dum Aloo Recipe)
- Rosh Bora (also known as Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
- Phulkopir Roast (also known as Bengali Roasted Cauliflower!)
- Khejur Gurer Payesh (also known as Bengali Rice Kheer with Date Palm Jaggery)
Let's connect over Veg Daal Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Bengali Moong Daal Shobji diye Recipe Pin for You
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.
custom recipe book says
Wow, what a detailed and vibrant recipe! Bengali Veg Daal truly brings out the essence of winter picnics with its colorful veggies and warm, aromatic spices. Your step-by-step guide and personal anecdotes make it so engaging. Can't wait to try this comforting dish at home—Shobji diye Moong Daal is love indeed
Debjani says
Thanks for your kind words