This is a typical Bengali homemade style moong dal (Green gram lentil) recipe that is relished with hot steamed rice. It is a very popular dal recipe among Bengalis. You can relish it with a dash of lime and some aloo bhaja (fried potatoes) as an accompaniment. Dry roasting the dal brings out the nutty flavour.
- 1/2 cup split moong dal (Green Gram)
- 2 tbsp. mustard oil
- 2 bay leaves
- 1-2 dry red chilies
- 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
- 2 green chilies, slit
- 1 tsp. ghee
- 1 tbsp. coriander leaves, chopped
Dry roast the moong dal till light brown in colour. Soak in water for 30 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well and keep aside.
Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
Now add the ginger and continue to fry for a minute more. Add the boiled dal, salt, turmeric powder and green chilies. Adjust water according to the consistency required.
Simmer on a low flame for 2-3 minutes. When done, add the ghee and coriander leaves. Give it a stir and serve with hot steamed rice.
Dry roast the moong dal till light brown in colour.
Soak in water for 30 minutes.
Heat oil & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
Add the ginger & continue to fry for a minute more.
Add the boiled dal, salt, turmeric powder & green chilies. Adjust water according to the consistency required. Simmer on a low flame for 2-3 minutes.
