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Monday, 22 September 2014

Mulo Diye Muger Dal (Moong Dal / Split Green Gram With Raddish - Bengali Style)

          This is a great comfort food and a simple every day dal (lentil) preparation in a Bengali home. Lauki / bottlegourd) can also be substituted for raddish. Dry roasting the moong dal brings out the true flavour and taste. It is generally had with plain steamed rice and a dash of lime juice. Not to forget some aloo bhaja (potato fries) or fried papads to go with it.

  • 1/2 cup moong dal (split Green Gram), dry roasted
  • 1 cup raddish, cubed
  • 1 tbsp. mustard oil to temper
  • 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella (Kalonji) seeds
  • salt to taste
  • 1-2 green chilies, slit
  • 1/2 tsp. turmeric powder
  • 1 tsp. raw mustard oil / ghee (clarified butter)
  • coriander leaves to garnish

          Boil the dal and the raddish in 1 1/2 cups water for 3 whistles. Heat 1 tbsp. oil in a pan and temper with panch phoron and green chilies.

          After it stops spluttering, add the boiled dal, turmeric powder and salt and simmer on low flame for 2-3 minutes.

          When done, add 1 tsp. raw mustard oil / ghee. Bring it to a boil and serve, garnished with coriander leaves.

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