This is my version of Moong Dal cooked in Bengali style. In this recipe I combined it with some green peas to impart a different flavour and taste. I made it semi dry to be had with chapattis. You can adjust the water accordingly if having with steamed rice.
The dal (lentil) is first dry roasted and then boiled. I gave a tempering of Panch Phoron (five spices) and whole garam masala and finished it off with coriander leaves and ghee. Please check for a step by step method with pictures to prepare it.
- 1/2 cup moong dal (split green gram), dry roasted
- 1/2 cup frozen green peas
- 2 tbsp. oil
- 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
- 2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 onion, chopped
- 1" ginger, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 2-3 green chilies, slit
- 2-3 tbsp. coriander leaves, chopped
- 1 tsp. ghee
- coriander leaves to garnish (opt)
- sliced onion to garnish (opt)
Pressure cook the moong dal in 1 cup water for 4-5 whistles. Add salt and turmeric powder and keep aside.
Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and panch phoron.
Saute till it stops spluttering. Add the onion and ginger and fry on low flame till light brown. Add the green peas and green chilies. Saute for a minute.
Add the boiled dal and simmer on low flame for 2-3 minutes. Add water if necessary. Add the coriander leaves and ghee and give it a mix. Serve, garnished with coriander leaves and sliced onion.
Dry roast the moong dal till light brown.
Pressure cook and add salt and turmeric powder. Keep aside.
Heat oil and temper with bay leaves, cinnamon, cardamoms, cloves and panch phoron.
Add onion and ginger. Saute till light brown.
Add the green peas and slit green chilies and saute.
Add the boiled dal and simmer for 2-3 minutes. Add coriander leaves & ghee
and give it a mix.
Serve, garnished with coriander leaves and sliced onion.