Veg Daal, the infamous Picnic special Bengali Vegetable Daal, for sure calls for a recipe 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. Let's see how to cook it!
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 to cook Bengali Shobji diye Bhaja Moong-er Dal
- Bengali Veg Dal / Shobji diye Moong dal - Recipe Step-by-Step with Pictures
- Substitutions
- Equipment
- Top Tip
- Frequently Asked Questions - Bengali Veg Dal / Shobji diye Moong Dal Recipe
- Here's how I cook Bengali Moong Daal Shobji diye at Debjanir Rannaghar
- Recipe Card
- Related Recipes
- Pairing Bengali Shobji diye bhaja moong Dal
- Bengali Winter-special Recipes
- Have you tried the Bengali Veg Daal recipe from Debjanir Rannaghar!
- 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, sipping my morning black coffee. Without waiting for a reply, I announced, "Shukto, followed by Veg Daal with Jhuri Aloo Bhaja. Then there's Mangshor Jhol and Khejur Aamsotto Chutney." We were going to have a picnic at home!
Everyone in the house laughed at me. They found my detailed description of the menu quite amusing. I just couldn't help it! Considering it was a classic Bengali picnic menu and the way I pronounced "Veg Daal" (as "Bhej Daal"), it really was funny. Lunch was wonderful, and so was the lively chat we had afterward.
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 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
My favorite part about Shobji diye Moong Daal is the variety of vegetables it includes. These are usually seasonal, like green peas, carrots, cauliflower, and French beans. Oh, I almost forgot, some people even add a few pieces of potato, and sometimes cilantro! However, it mostly features these colorful vegetables. Thankfully, these vegetables are now available year-round, or you can easily find them frozen. You can definitely make Shobji diye Daal with frozen vegetables; I do it myself occasionally. But I really prefer to wait for winter. That's when I can pick out fresh, colorful vegetables from the local market. Then, with a packet of Shona Moong Daal and Jhorna Ghee, I lovingly prepare the fragrant Shobji Daal on a lazy Sunday morning, usually while enjoying my third cup of black coffee. Veg Daal is truly wonderful!
Ingredients to cook Bengali Shobji diye Bhaja Moong-er Dal
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.
Bengali Veg Dal / Shobji diye Moong dal - Recipe Step-by-Step with Pictures
Here is the detailed process through pictures to cook Bengali Shobji diye Daal. Check the recipe card for measurements and details.
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First, dry-roast the Moong daal over a low flame until it turns light brown and smells nutty, which should take about two minutes. Turn off the heat.
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Then, rinse the daal thoroughly under running water two or three times.
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To cook the daal in a pressure cooker: Combine the daal, half a teaspoon of turmeric powder, and salt in the cooker. Add three cups of water, secure the lid, and place the vent weight. Cook on a medium flame until the cooker whistles twice. Turn off the heat and wait for the pressure to release completely before opening the lid.
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Gently stir the cooked moong daal with a ladle.
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If you're not using a pressure cooker: Place the daal, salt, and turmeric powder in a regular pot. Add four cups of water, cover with a lid, and cook on a low flame for 20 minutes. The daal should be well-cooked but still have some texture.
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While the daal cooks, prepare your vegetables for the next step. While the daal cooks, prepare your vegetables for the next step. Cut carrots into small cubes and French beans into long strips and cauliflower into small pieces. If you're using fresh green peas, remove them from their pods. If you're using frozen peas, soak them in water before you're ready to use them. Next, slice the green chilies into strips and chop the coriander leaves, if you're including them. Finally, roughly chop the tomato. Check the pictures below to understand the cuts.
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First, heat three tablespoons of mustard oil in a pan.
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Fry some cashew nuts and raisins. These are optional.
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Fry the cauliflower pieces until they turn light brown, then remove them from the oil.
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In the same oil, fry the carrots and then take them out.
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Now, fry the French beans and green peas together, and then remove them from the pan as well.
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Add one more tablespoon of mustard oil to the pan. Add bay leaf, cumin seeds, and dry red chilies to the hot oil. Cook until you can smell the spices.
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Then, add the chopped tomatoes and ginger paste. Cook this mixture on a low heat for one minute.
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Now, add the rest of the turmeric powder and salt, along with the red chili powder, sugar, and cumin powder. Mix everything well and cook on a low heat for three to four minutes.
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If the mixture seems too thick, add a tablespoon of the boiled lentil liquid and continue cooking until oil separates.
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Next, stir in the fried vegetables and fried dry fruit and cook for two minutes over low heat.
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Then, add the boiled lentils and mix thoroughly. Cover and cook for about five minutes on low heat.
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Check to ensure both the vegetables and lentils are fully cooked but not overcooked.
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Finally, add ghee and stir gently. The lentils should be moderately thick. If needed, you can add half a cup of hot water while boiling the lentils and vegetables together.
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If you like, add fresh coriander leaves at the same time as the ghee, although I personally prefer not to use them. The Veg Dal is ready by the way!
Substitutions
As I mentioned, if you don't eat any of the 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.
Frequently Asked Questions - Bengali Veg Dal / Shobji diye Moong Dal Recipe
Definitely use yellow split peas, also known as Bengali Moong Dal or Dhuli Moong. For the best flavor, choose the Sona Moong Dal variety.
No, you shouldn't. While another dal might be good, it wouldn't be this specific Bengali Bhaja Moong Dal with vegetables. Moong dal is essential for this particular recipe.
Generally, we use a mix of cauliflower, beans, carrots, green peas, and tomatoes. However, you can leave some out or add others as you prefer.
Yes, you can if you need to. However, the recipe traditionally includes a small amount of sugar.
Yes, you can. Though the recipe does call for ghee.
I often add cashew nuts and raisins, but they are optional.
Here's how I cook Bengali Moong Daal Shobji diye at Debjanir Rannaghar
Recipe Card
Bengali Veg Daal | Picnic Special Vegetable Dal Recipe | Shobji Diye Bhaja 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 and others
- 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
- 20 Cashew Nuts optional
- 20 Raisins optional
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.
Prep Work for Bengali Vegetable Daal / Shobji diye Bhaja Moong Dal
- 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 cashew nuts and raisins, then strain them. These are optional, though.
- 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 fried dry fruits - cashew nuts and raisins, 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 or Bengali Veg Dal 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 of vegetables, you can substitute whichever you do not like with other veggies.
- Dry fruits - cashew nuts and raisins are optional, you can skip those if you wish.
Nutrition
Related Recipes
Pairing Bengali Shobji diye bhaja moong Dal
I am sharing a simple pairing option, considering you are planning to cook veg dal and steamed rice. Another option is given above.
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)
Have you tried the Bengali Veg Daal recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
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