• 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.