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Monday, 1 June 2015

Mulo Shaag Diye Bhaja Moong Dal (Radish Leaves Cooked With Lentils)


         This is a traditional Bengali delicacy of roasted Moong Dal which is commonly prepared in almost every Bengali household. It is sometimes combined with any veggie for a wholesome and nutritious meal. 

         Here in this recipe I combined with radish leaves and few pieces of radish too. The tempering of whole garam masala and finishing it off with the addition of ghee gives this dal a very good flavour. It is best relished with plain steamed rice. The quantity of water needs to be adjusted if having with chapattis. 






  • 1/2 cup moong dal (split green gram), soaked for 30 minutes
  • 3-4 bunches mooli saag (raddish leaves), chopped finely
  • 1 cup raddish, chopped
  • 2 tbsp. mustard oil
  • 2 green cardamoms
  • 1" cinnamon stick
  • 4 cloves
  • 1/2 tsp. kalonji (nigella seeds)
  • 1 small onion, chopped
  • 1 tsp. ginger, chopped
  • 2-3 fresh chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. ghee







          Boil the dal and the chopped raddish in 1 cup water for 4-5 whistles. When cool, add salt and turmeric powder and keep aside.

          Heat oil in a pan and temper with cardamoms, cinnamon, cloves and kalonji. Saute for a few seconds.

         Add the onion, slit chilies and ginger and saute till light brown. Add the chopped greens and continue to fry on low flame till dry.

          Now add the boiled dal and cumin powder. Add 1/2 cup water if required. Simmer for a minute and when done, add ghee and mix well. Serve hot with steamed rice or chapattis.





                           Chop the leaves and the raddish. Keep aside.




                         Boil the dal along with the chopped raddish in 1 cup water.




                          Add salt and turmeric powder to the boiled dal and keep aside.




                          Heat oil and temper with kalonji, cardamoms, cinnamon and cloves.




                          Add onion, ginger and slit chilies. Saute till light brown.




                           Add the chopped greens and fry till dry.




                       Add the boiled dal and cumin powder. Simmer for a minute. add ghee and 
                       give it a mix.
                           

                       Serve, garnished with coriander leaves, lemon wedges and fresh chilies.




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