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.

Millet Pesarattu Dosa

 

          Pesarattu Dosa is a very popular and a traditional Andhra breakfast. Nutritious and healthy, they are pancakes made of whole moong dal (green gram) and rice. At times it is stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and Pesarattu are in fact two different breakfast recipes, which is combined together and served.

           However, in this recipe, I gave a slight twist by replacing rice with Foxtail Millet. You may make use of any other millet of your choice. This millet is a good source of protein and iron.

           So this dish is a diabetic friendly recipe that can be had guilt free. Besides breakfast, it can also be served for lunch, dinner or as a lunch box meal. 

           So check out the step by step pictorial recipe to prepare this protein and fibre rich breakfast recipe.

• 1/2 cup whole green gram lentil (whole moong dal)
• 1/2 cup foxtail millet / any other millet 
• 1/2 tsp. fenugreek seeds
• 1-2 sprig curry leaves
• 2-3 green chilies
• 1" ginger
• 1 tsp. cumin seeds
• salt to taste
• oil as needed to prepare the dosa

          Wash the lentil, millet and fenugreek seeds 2-3 times and soak it overnight. 

          Blend along with all the above mentioned ingredients (except oil) and required quantity of water into a smooth batter of dropping consistency. 

          This recipe is an instant version. However, You can also make dosa with fermentation. 

          Heat a tawa and smear it with some oil. Sprinkle some water and wipe it out with a tissue. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and cook the other side too. 

          Serve hot with coconut chutney and sambar for a healthy breakfast. 

                        Take 1 cup whole moong dal, 1/2 cup millet & 1/2 tsp. fenugreek seeds. 

                                  Wash them 2-3 times and soak it overnight. 

                                  Blend along with all the mentioned ingredients (except oil).

                   Add required quantity of water to make a batter of dropping consistency. 

                       Heat a tawa & smear it with some oil. Sprinkle some water & wipe it 

                       out with a tissue. Then pour a ladle of the batter into a circular motion. 

                       Flip it over & cook the other side too. 

                         Serve hot with coconut chutney and sambar for a healthy breakfast.

Muger Dal diye Lau Ghonto (Lauki / Bottlegourd - Green Gram Curry - Bong Style)

 

           Here is a simple yet a delicious side dish made from Bottle gourd and split moong dal in a Bengali style. I usually prepare this dish when I want something easy, hassle free and a healthy recipe. Light on the stomach no doubt, it requires minimum of spices and best had with hot steamed rice, parathas or chapattis. The use of mustard oil gives it an authentic touch and flavor. I also love adding lots of chopped coriander leaves along with its stems and a tsp. of ghee to the end product for a good aroma. 

          

         In many Bengali homes, this particular veggie is made in various ways, sometimes on its own and at times in combination with bori (dried lentil dumplings / vadi). For the non-veg. version, it is cooked with prawns or fish head.

          The addition of a little bit of fried moong dal and /or fried bori / vadi enhances the flavor and also gives a slight crunch to the dish. 

• 1 medium size bottle gourd, finely chopped 
• 1/4 cup split moong dal (split green gram), dry roasted & soaked for an hour
• 1-2 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2- 3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder 
• 1 cup coriander leaves, chopped
• 1 tsp. ghee 

          Heat oil in a pan and temper with cumin seeds, green chilies and bay leaves. Sauté for a few seconds.

          Now add the bottle gourd, salt, turmeric powder, roasted cumin powder and soaked moong dal.

          Mix well and cook, covered on a low flame till the bottle gourd turns soft and the moisture dries up. Water can be sprinkled at intervals if it sticks to the bottom of the pan.

          When done, add the coriander leaves and ghee. Give it a stir and serve with hot steamed rice, paratha or chapattis. 

Chana & Moong Dal (Bong style)

 

          The combination of Chana & Moong dal is very common in Punjabi cuisine. But here I tried to prepare it in a traditional Bengali style with a tempering of panch phoron, bay leaves and whole garam masala. Asafoetida too can be added as a tempering for a good aroma. 

           I added some ghee and roasted cumin powder to the end product for a good flavour. This dal can be served either with hot steamed rice, poori or chapatti. So check out the step by step pictorial recipe to prepare this great comfort dish. 

• 1/4 cup chana dal (Bengal gram)
• 1/4 cup moong dal (split green gram)
• 2 tbsp. mustard oil
• 2 dry red chilies, broken
• 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek & onion (kalonji) seeds)
• 2-3 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee 
• 12 tsp. roasted cumin powder
• coriander leaves to garnish

          Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Give it a whisk and keep aside. 

          Heat oil in a pan and temper with dry red chilies, bay leaves, panch phoron, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

         Then add the onion and ginger and sauté till light brown. 

         Now add the boiled dal, salt, turmeric powder and the green chilies. Simmer on a low flame for 2-3 minutes and then switch off the flame. 

         Add the ghee, roasted cumin powder and coriander leaves. Give it a stir. Serve with hot steamed rice and accompanied with papad or aloo bhaja / fry for a simple comfort meal. You can also relish this dal with poori or chapatti. 

                       Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

                              Heat oil & temper with dry red chilies, bay leaves, panch phoron, 

                              cinnamon, cardamoms & cloves. Sauté for a few seconds. 

                                  Then add the onion and ginger and sauté till light brown. 

                         Add the boiled dal, salt, turmeric powder & the green chilies. Simmer 

                          on a low flame for 2-3 minutes and then switch off the flame.

                           Add ghee, roasted cumin powder & coriander leaves. Give it a stir.

 

                             Serve with hot steamed rice & accompanied with papad or aloo 

                             bhaja / fry for a simple comfort meal.

                        You can also relish this dal with poori or chapatti. 

Upma Pesarattu Dosa

          This is a very popular and traditional Andhra breakfast. Nutritious and healthy, they are crepes made of whole moong dal (green gram) and stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and pesarattu are in fact two different breakfast recipes, which is combined together and served.

           In this recipe, I gave a slight twist by grinding the soaked moong dal along with some coriander stems and other ingredients for a more intense flavor. Traditionally, whole cumin seeds are soaked along with the lentil, but instead, I added roasted cumin powder to it. They can also be packed for a lunch box meal and can be had for lunch / dinner too. 

         

Upma......

• 3/4 cup rava (semolina)
• 1 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. split urad dal (black gram)
• salt to taste
• 1 tsp. lime juice
• 1 tsp. ghee
• coriander leaves to garnish

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Sauté till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

          Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well. Garnish with coriander leaves.





Pesarattu......

• 1 cup whole moong dal (green gram lentil)
• 1/4 cup rice
• 1/2 tsp. methi (fenugreek seeds)
• 1 tbsp. ginger, grated
• 2 green chilies
• 1/2 cup coriander stem, chopped (opt)
• 1 tsp. roasted cumin powder
• salt to taste
• handful of coriander leaves, chopped
• oil to shallow fry
• coconut chutney & sambar to serve

          Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.

          Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).

          Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too. 

          Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar. 

Upma Pesarattu Dosa (Semolina Porridge stuffed Whole Green Gram Lentil Crepes)

          This is a very popular and traditional Andhra breakfast. Nutritious and healthy, they are made of whole moong dal (green gram) and prepared just as dosa. It is stuffed with upma (semolina porridge) and is relished with coconut chutney and sambar. Upma and pesarattu are in fact two different breakfast recipes, which is combined together and served.

               In this recipe, I gave a slight twist by grinding the soaked moong dal along with some coriander stems and other ingredients for more intense flavour. Traditionally, whole cumin seeds are soaked along with the lentil, but instead, I added roasted cumin powder to it. They can also be packed for a lunch box meal and can be had for lunch / dinner too.

Upma......

• 3/4 cup rava (semolina)
• 1 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. split urad dal (black gram)
• salt to taste
• 1 tsp. lime juice
• 1 tsp. ghee
• coriander leaves to garnish

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Saute till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

          Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well. Garnish with coriander leaves.




Pesarattu......

• 1 cup whole moong dal (green gram lentil)
• 1/4 cup rice
• 1/2 tsp. methi (fenugreek seeds)
• 1 tbsp. ginger, grated
• 2 green chilies
• 1/2 cup coriander stem, chopped (opt)
• 1 tsp. roasted cumin powder
• salt to taste
• handful of coriander leaves, chopped
• oil to shallow fry
• coconut chutney & sambar to serve

          Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.

          Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).

          Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too. 

          Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar.