This is a typical Bengali homemade style moong dal (Green gram lentil) recipe that is relished with plain steamed rice. I like it with a dash of lime and some aloo bhaja (fried potatoes) as an accompaniment. Dry roasting the moong dal brings out the true flavour and taste.
This is a 'no onion & no garlic' dish. I gave a tempering of bay leaves, dry red chilies, cumin seeds and whole garam masala. Cumin seeds can also be replaced with panch phoron too. Some ghee is added to the end product for a more intense flavour. Please find below a step by step guide with pictures to preparing it.
- 1/2 cup split moong dal (Green Gram)
- 2 tbsp. mustard oil
- 2 bay leaves
- 1 dry red chili
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1/2 tsp. cumin seeds
- 1 tsp. ginger, grated
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. ghee
Dry roast the moong dal till light brown in colour. Soak in water for 30 minutes. Pressure cook in 1 cup water for 4-5 whistles. Blend well and keep aside.
Heat oil and temper with bay leaves, dry red chili, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Now add the ginger and continue to fry for a minute more. Add the boiled dal, salt and turmeric powder. Adjust water according to the consistency required.
Simmer on a low flame for 2-3 minutes. When done, add the ghee and give it a mix. serve with plain steamed rice.
Dry roast the moong dal till light brown & soak in water for 30 minutes.
Add 1 cup water and pressure cook for 4-5 whistles.
Blend well and keep aside.
Heat oil in a pan and temper with cumin seeds, whole garam
masala, bay leaves & dry red chilies. Saute for a few seconds.
Add the ginger and saute for a minute more.
Add the boiled dal, salt & turmeric powder. Simmer on a medium
flame for 2-3 minutes. When done, add ghee and mix well. Serve
with plain steamed rice.