1. Take Moong daal and dry-roast the daal on low flame till it turns light brown in color. 
2. There should be a nutty aroma after dry roasting for 2 minutes or so.
3. Switch the flame off.
4. Wash the daal 2-3 times under running water.

Boiling the Daal in a pressure Cooker

1. Take the Daal along with 1/2 Tsp. of Turmeric Powder and Salt in a pressure cooker.
2. Add 3 cups of water and put the lid on along with the vent weight.
3. On medium flame cook till the pressure cooker releases pressure 2 times.
4. Switch the flame off.
5. Wait till the pressure drops completely and then open the lid.
6. Mix the boiled moong daal lightly using a ladle.

Boiling the Daal in a vessel without using the pressure cooker

1. If you are not using the pressure cooker take the daal along with salt and turmeric powder in a vessel.
2. Add 4 cups of water and cook on low flame for 20 minutes after covering with a lid.
3. The daal should be properly boiled yet will have texture.

Cutting the veggies for Vegetable Daal

1. While the daal is getting boiled, get the veggies ready for the next step.
2. Cut Carrots into small cubes and french beans into long strips. 
3. Separate the floret of cauliflower. There should be small chunks.
4. If using fresh green peas, separate them from the pod. 
5. If using frozen peas, keep soaking those in water before using them.
6. Cut strips of Green Chilies and chop coriander leaves (if using).
7. Lastly, roughly chop the Tomato.

Cooking the Bengali Shobji Diye Daal

1. Take 3 Tbsp. Mustard Oil in a pan and heat it.
2. Fry the Cauliflower chunks till those turn light brown in color.
3. Strain those from the oil.
4. In the remaining oil fry carrots and strain those as well.
5. Now fry French beans and Green peas together and strain those as well.
6. Add 1 Tbsp. Mustard Oil to the pan.
7. Temper the oil with Bay leaf, Cumin seed, and also dry red chilies.
8. Cook till the aroma of spices comes from the tempering.
9. Now add chopped tomatoes and ginger paste.
10. Cook on slow flame for 1 minute.
11. Now add the remaining Turmeric Powder and Salt.
12. Add Red Chili Powder, Sugar, and Cumin Powder as well.
13. Mix and cook for 3-4 minutes on low flame.
14. If needed add 1 Tbsp. liquid from the boiled Daal and keep cooking till the oil separates from the mixture.
15. Once done, add fried vegetables, and after mixing cook for 2 minutes on low flame.
16. Now add boiled daal and give a thorough mix.
17. Cook for around 5 minutes on low flame after covering with a lid.
18. Check whether all the veggies and daal is well cooked or not.
19. The veggies or daal must not be over-boiled.
20. Add Ghee and give a light mix.
21. This daal should be moderately thick.
22. If needed, add 1/2 cup hot water while boiling the daal and veggies together.
23. If using coriander leaves add those while adding the ghee.
24. I prefer to skip coriander leaves.
25. Serve shobji diye daal hot with steamed rice and your choice of side such as Aloo Bhaja.