Pui Shak Diye Bhaja Muger Dal (Roasted Moong Dal cooked with Malabar Spinach - Bong style)

 

           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 or greens for a wholesome and nutritious meal. 

         In this recipe I combined it with Pui Shak (Malabar Spinach) to prepare this yummy lentil curry. I tempered with dry red chilies, bay leaves, cumin seeds and radhuni (wild celery seeds). This gives this dal a very good flavor. Red chili powder is optional. Traditionally. green chilies are used. It is typically relished with hot steamed rice. You can adjust the quantity of water as preferred. So check out the step by step pictorial recipe to prepare this healthy dish.

• 1/3 cup moong dal (split green gram), dry roasted and soaked for an hour
• 2 bunches Pui shak (Malabar spinach), chopped 
• 1 cup tender twigs, cut into 2" pieces
• 2 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1/2 tsp. radhuni (wild celery seeds)
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder
• 2 green chilies
• 1 tsp. ghee
• 1/2 tsp. roasted cumin powder to garnish

          Boil the dal and the tender twigs of the Pui shak in 1 cup water for 4-5 whistles. Keep aside. 

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

         Add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the chopped Pui shak and 1/4 cup water. Mix well and cook, covered till it turns soft.

         Add the boiled dal, 1/2 cup water and green chilies. Simmer for 4-5 minutes. 

         when done, add ghee and the dry roasted cumin powder. Give it a stir and serve hot with steamed rice or chapattis.

Boil the dal & the tender twigs of the Pui shak in 1 cup water for 4-5 whistles. 

Heat oil in a pan & temper with dry red chilies, bay leaves, cumin seeds & radhuni. Sauté for a few seconds.

                     Add the onion & sauté till light brown. 

Then add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates.

                       Now add the chopped Pui shak 

               and 1/4 cup water. Mix well & cook, covered till it turns soft.

                         Add the boiled dal,

                 1/2 cup water & green chilies. Simmer for 4-5 minutes.

                   When done, add ghee & the dry roasted cumin powder. 

                Give it a stir & serve hot with steamed rice or chapattis.

Lemony Masoor & Moong Dal (Red Lentil & Split Green Gram Lentil Fry - Bong Style)

 

            This is my take on the traditional Bong style Masoor Dal recipe, but with a twist. I combined it with moong dal and added few kaffir lime leaves for a lemony flavor. I gave a tempering of dry red chili, bay leaf, panch phoron and ginger in mustard oil for an authentic touch. 

           Serve it with hot steamed rice and some aloo bhaja (potato fry) as an accompaniment. A dash of lime will do wonders to this dal. It can also be served with chapattis. In that case, keep the consistency slightly thick. This recipe is nutritious as it contains lot of proteins and there is minimum use of spices. So check out the step by step pictorial recipe to prepare this comfort dish.

  

• 1/4 cup masoor dal (red lentil)
• 1/4 cup moong dal (split green gram), dry roasted
• 1-2 tbsp. mustard oil
• 1 bay leaf
• 1 dry red chili, broken
• 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & kalonji (onion seeds)
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 5-6 kafir lime leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped (opt)

          Pressure cook the masoor, dal, moong dal and the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves and give it a whisk. Keep aside. 

          Heat mustard oil in a pan. Temper with dry red chili. bay leaf and panch phoron. 

          After it stops spluttering, add the ginger and stir fry till light brown. 

          Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

         Bring it to a boil and then simmer for 4-5 minutes on a low flame. 

          When done, switch off the flame and garnish with chopped coriander leaves (opt).

          Serve with either hot steamed rice or as a side dish with Chapatti.  

Pressure cook the masoor, dal, moong dal & the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves & give it a whisk. Keep aside. 

Heat mustard oil in a pan. Temper with dry red chili. bay leaf & panch phoron. 

            After it stops spluttering, add the ginger & stir fry till light brown. 

Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

Bring it to a boil & then simmer for 4-5 minutes on a low flame. When done, switch off the flame & garnish with chopped coriander leaves (opt).

 Serve with either hot steamed rice or as a side dish with Chapatti.  

Masoor Dal (Red Lentils Curry - Bong style)

 

            This is a simple traditional Bong style Red Lentils Curry and this happens to be one of my favorite dal recipe. I relish having it with steamed rice and some aloo bhaja (potato fry) on the side. It is nutritious as it contains lot of proteins and there is minimum use of spices. Have it with a tsp. of ghee or a dash of lime for added flavor. So check out the step by step pictorial recipe to prepare my version of this homemade style Masoor Dal.

          

• 1/2 cup masoor dal (red lentil), soaked for 30 minutes
• 1 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. panch phoron 
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. coriander leaves. chopped
• 1 tsp. ghee

          Boil the dal in 2 cups water for 3-4 whistles or till it is soft and mushy. Give it a whisk and keep aside. 

          Heat oil in a pan and temper with dry red chilies and panch phoron. Allow it to splutter.

          Add the chopped onion and sauté till light brown. Then add the boiled dal, salt turmeric powder and cumin powder.

           Mix well and simmer on a low flame for 2-3 minutes. When done, switch off the flame. 

           Add chopped coriander leaves and ghee and serve with hot steamed rice, accompanied with aloo bhaja (potato fry) for a great comfort meal.

Boil the dal in 2 cups water for 3-4 whistles or till it is soft & mushy. Give it a whisk & keep aside. 

Heat oil in a pan & temper with dry red chilies & panch phoron. Allow it to splutter.

                 Add the chopped onion and sauté till light brown. 

Add the boiled dal, salt turmeric powder & cumin powder.  Mix well & simmer on a low flame for 2-3 minutes. When done, switch off the flame. 

                     Add chopped coriander leaves & ghee.

Serve with hot steamed rice, accompanied with aloo bhaja (potato fry) for a great comfort meal.

Mixed Dal Palak

 

                This is a simple homemade style Palak Dal (spinach lentil) that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version prepared with mixed lentils. You may add some sambar / rasam powder to make it more flavorful.

                Whichever way this Dal-Spinach Combo is cooked, it simply tastes delicious. It is equally healthy and nutritious as it is loaded with iron and proteins, which is very essential for a well balanced diet. Enjoy it with rice or any Indian flat bread for a satisfying and a wholesome meal. So check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 1/2 cup mixed lentil, soaked for an hour
• 1 bunch of spinach, chopped
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• salt to taste
• 1/4 tsp. tamarind pulp
• coriander leaves, to garnish

Tempering - 

• 1-2 tbsp. ghee
• 2 dry red chilies
• 1 tbsp. garlic, chopped
• 1 sprig curry leaves
• 1 tsp. Kashmiri red chili powder

          Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well and keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. Drizzle some water and sauté for a minute.

          Now add the chopped spinach and sauté till it is nicely wilted and cooked well. 

          Add the boiled dal, salt to taste and tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed.

          Simmer on a low flame for 4-5 minutes. When done, switch off the flame and transfer to a serving dish.

          For the tempering - Heat ghee in a tadka pan and fry the dry red chilies, garlic and curry leaves till the garlic changes colour.

          Now switch off the flame and add the red chili powder. Give it a mix and immediately pour it over the cooked dal. 

           Garnish with coriander leaves and enjoy with hot steamed rice or any Indian flat bread. 

          

Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well & keep aside. 

Heat oil & temper with mustard seeds, cumin seeds & asafoetida. Sauté for a few seconds.

                        Add the onion and stir fry till light brown. 

Add ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. 

Drizzle some water and sauté for a minute.

        Add the chopped spinach & sauté till it is nicely wilted & cooked well. 

Add the boiled dal, salt to taste & tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed. Simmer on a low flame for 4-5 minutes. When done, switch off the flame & transfer to a serving dish.

Heat ghee in a tadka pan & fry dry red chilies, garlic & curry leaves till the garlic changes colour. Switch off the flame & add red chili powder. Give it a mix.

                  Immediately pour it over the cooked dal. 

Garnish with coriander leaves & enjoy with hot steamed rice or any Indian flat bread.