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 it with radish leaves and few pieces of radish too. I tempered it with whole garam masala and finished it off with some ghee. This gives this dal a very good flavour. It is best relished with steamed rice. The quantity of water needs to be adjusted if having with chapattis. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup moong dal (split green gram), soaked for 30 minutes
- 3-4 bunches mooli saag (radish leaves), chopped finely
- 1 cup radish, 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 radish 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. Sauté for a few seconds.
Add the onion, slit chilies and ginger and sauté 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 leaves & radish. Keep aside.
Boil dal with chopped radish in 1 cup water.
Add salt & turmeric powder to the boiled dal & keep aside.
Heat oil & temper with kalonji, cardamoms, cinnamon & cloves.
Add onion, ginger & slit chilies. Sauté till light brown.
Add chopped greens & fry till dry.
Add boiled dal & cumin powder. Simmer for a minute. Add ghee & mix well.
Serve, garnished with coriander leaves, lemon wedges & fresh chilies.
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