Bhaja Muger Dal (Moong Dal / Green Gram Lentil - Bengali Style)

 

           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.

       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 flavor. So check out the step by step pictorial recipe to prepare this great comfort food.

• 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. 

Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well & keep aside.

     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. 

                 When done, add the ghee & coriander leaves. 

                    Serve with hot steamed rice.