Bengali Veg Daal aka Bengali-style moong daal cooked with small chunks of seasonal veggies, tempered with whole spices, and flavored with Ghee!
- 100g Yellow Moong Daal (ask for Bengali Shona Moong Daal)
- 100g Green Peas
- 1 Carrot (small)
- 1 Cauliflower (small)
- 3 French Beans
- 1 Tomato
- 1 Tbsp. Ginger Paste
- 1/4 cup Coriander Leaves
- 4 Green Chili
Whole Spices for Tempering
- 1/2 Tsp. Cumin Seed
- 3 Dry Red Chili
- 3 Bay Leaf
- 1 Tsp. Cumin Powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt
- 4 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- Take Moong daal and dry-roast the daal on 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 1/2 Tsp. 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 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 those 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
- Take 3 Tbsp. Mustard Oil in a pan and heat it.
- Fry the Cauliflower chunks till those turn light brown in color.
- Strain those from the oil.
- In the remaining oil fry carrots and strain those as well.
- Now fry French beans and Green peas together and strain those as well.
- Add 1 Tbsp. 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 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 low flame.
- If needed add 1 Tbsp. liquid from the boiled Daal and keep cooking till the oil separates from the mixture.
- Once done, add fried vegetables, and after mixing cook for 2 minutes on low flame.
- Now add boiled daal and give a thorough mix.
- Cook for around 5 minutes on low flame after covering with a lid.
- Check whether all the veggies and daal is 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 1/2 cup hot water while boiling the daal and veggies together.
- If using coriander leaves add those while adding the ghee.
- I prefer to skip coriander leaves.
- Serve shobji diye daal hot with steamed rice and your choice of side such as Aloo Bhaja.
- You can either pressure cook the daal or can boil it in a vessel.
- Ghee can be skipped if you are looking for a low-calorie version.
- You can skip sugar as well.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish, Lentil
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 120g
- Calories: 315
- Sugar: 7.7g
- Sodium: 553mg
- Fat: 14.8g
- Saturated Fat: 3g
- Carbohydrates: 37.1g
- Fiber: 12.1g
- Protein: 11.9g
- Cholesterol: 7mg
Keywords: Veg Daal Recipe, Bengali Veg Daal recipe, Shobji diye Moong daal recipe, Bengali bhaja Moong dal Shobji diye