Bhaja Muger Dal (Roasted 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 most 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 flavor.

       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 inch 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 color. 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 color.

                        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.

Bhaja Muger Dal diye Jhinge Torkari (Turai / Ridge Gourd - Moong Dal Curry - Bengali Style)

 

          Check out my version of a simple homemade style recipe of Turai / Ridge gourd cooked with dry roasted moong dal and some dried lentil dumplings. So it is has the crunch of the coarsely ground vadi along with the flavors of coriander leaves and ghee. 

          This is a 'no onion-no garlic' recipe, where I just gave a tempering of panch phoron, bay leaves, grated ginger and slit green chilies. You can enjoy with steamed rice or with chapatti / paratha. So check out the step by step pictorial recipe to prepare it.

• 2-3 Jhinge / Turai / Ridge gourd, chopped
• 1/4 cup moong dal (split green gram), dry roasted & soaked in water for 15-20 minutes
• 2-3 tbsp. mustard oil
• 10-12 vadi / dried lentil dumplings
• 2 bay leaves
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 2 green chilies, slit
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. ghee

         

          Heat oil in a pan and fry the vadi till golden in colour. Drain and let it cool down. Grind to a coarse powder and keep aside. 

          Temper the same oil with bay leaves and panch phoron. After it splutters, add in the ginger and green chilies. Sauté till it turns light brown. 

          Then add the chopped turai, soaked dal, salt, turmeric powder, cumin powder and 1/2 cup water. 

          Mix everything well and cook, covered on a medium flame till the veggies and the lentils turns soft.

          When done, add the coriander leaves, ground vadi and ghee. Mix well and serve as a side dish with either rice or chapattis.

                        Heat oil & fry the vadi till golden in colour. Drain & let it cool down. 

                        Grind to a coarse powder and keep aside. 

                                 Temper the same oil with bay leaves & panch phoron. 

                        Then add in the ginger & green chilies. Sauté till it turns light brown. 

                   Add chopped turai, soaked dal, salt, turmeric powder, cumin powder & 

                   1/2 cup water.

                                 Mix well & cook, covered till the veggies & lentils are soft.

                                 When done, add the coriander leaves, ground vadi & ghee. 

                                  Serve as a side dish with either rice or chapattis.

Lau diye Bhaja Muger Dal (Split Green Gram - Bottle Gourd Curry - Bengali Style)

           Dal-Chawal is an ultimate comfort food for many. At times we just can't do without it. A simple homemade dal served along with steamed rice is just out of this world. A dollop of extra ghee / a dash of lime (I prefer the latter) and accompanied with some papad or potato fry is something irresistible. What can one ask for? End of the day this is pure divine. You need nothing else. 

          Coming to the recipe, this is my version of an absolutely homemade style no frills dal that is part of a daily menu in many Bengali homes. And this is how I prepare it. This particular recipe can be made on its own or can be prepared with some veggies of you choice added to it. 

          So I have made use of few chopped bottle gourd and with a simple tempering of cumin seeds (panch phoron can be substituted), bay leaves, ginger and asafoetida. A tsp. of ghee added to the end product enhances the flavor and is best enjoyed with hot steamed rice. 

• 1/2 cup moong dal (split green gram), dry roasted & soaked for 30 minutes
• 1 cup bottle gourd, cubed
• 2 tbsp. mustard oil
• 1 tsp. cumin seeds / panch phoron
• 1/4 tsp. asafoetida 
• 1 tsp. grated ginger
• 1-2 bay leaves 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 2 green chilies, slit
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Pressure cook the roasted moong dal along with 1 cup water, bottle gourd pieces and 1 tsp. oil for 4-5 whistles. 

          Heat remaining oil in a pan and temper with cumin seeds / panch phoron, asafoetida, bay leaves and ginger. Sauté for a few seconds. 

          Add the boiled dal, slit green chilies and all the dry spices. Adjust water according to the consistency preferred. Bring it to a boil and simmer on a low flame for 2 minutes.

          When done, switch off the flame. Add ghee and coriander leaves. Give it a stir and enjoy with either rice or chapati for a wholesome simple meal.