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.

Sojne Pata diye Bhaja Muger Dal (Drumstick Leaves Dal - Bengali Style)

          This is a simple, homemade style dal (lentil) made with dry roasted green gram (moong dal) along with some drumstick leaves. The latter has a lot of health benefits and is nutritious, so I combined the two to make this dal. It turned out very yummy and can be had either with rice or chapatti. However, I prefer having it with hot steamed rice. This is no restaurant style dish and it is a no-onion-no-garlic recipe. I gave a panch phoron flavor to the dal a la Bengali style.  So check out the step by step pictorial recipe to prepare it.

          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 plain steamed rice is just out of this world. 

          A dollop of  ghee and accompanied with some papad, potato / eggplant fry is something irresistible. What can one ask for? End of the day this is pure divine. You need nothing else. 

          So make this simple dal a little more healthy by adding some Drumstick (Moringa) leaves and see the difference it makes. So Happy Cooking !!!

• 1/2 cup moong dal (green gram), dry roasted & soaked for 30 minutes
• 1 cup (tightly packed) drumstick leaves
• 2 tbsp. mustard oil
• 1 tsp. panch phoron
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. ginger, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee

          Pressure cook the soaked dal, drumstick leaves and 1 & 1/2  cups water for 4-5 whistles. Mash slightly and keep aside.

          Heat oil in a pan. Temper with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, ginger, panch phoron and turmeric powder. Saute for a few seconds.

          Add the boiled dal, green chilies and salt. Bring it to a boil and simmer for 4-5 minutes on a low flame. When done, switch off the flame and add the ghee. Give it a stir. 

          Serve with plain steamed rice and some aloo bhaja (potato fry), begun bhaja (eggplant fry) or papad for a wholesome simple meal. 

                     Pressure cook soaked dal, drumstick leaves & 1 &1/2 cups water for 
                     4-5 whistles. Mash slightly and keep aside.

                        The boiled dal. 

                      Heat oil & temper with dry red chilies, bay leaves, cinnamon, cardamoms, 
                      cloves, ginger, panch phoron & turmeric powder. Sauté few seconds.

                      Add boiled dal, green chilies & salt. Bring to a boil & simmer for 4-5 
                      minutes on a low flame. 

                        When done, switch off the flame & add ghee. Give it a stir. 

                       Serve with plain steamed rice, accompanied with aloo bhaja (potato 
                       fry), begun bhaja (eggplant fry) or papad. 

Bhaja Muger Dal diye Lau Chingri - Bengali Cuisine

          Lau Chingri (lauki / Bottle Gourd - Prawn Curry) is a simple and a traditional Bengali homemade delicacy. The addition of prawns cooked with bottle gourd and a medley of spices tastes simply yummy. But I gave a twist to it by adding some dry roasted green gram lentil (moong dal). 

          This combo turned out very delectable and tastes awesome when paired with hot steamed rice or chapati. This recipe has minimum of spices and is light on the tummy. So a perfect curry for the summer. For a veg. version, prawns can be substituted with some bori / dried lentil dumplings to prepare this curry. 

• 1 medium size bottle gourd, finely chopped
• 1/4 cup moong dal, dry roasted, washed & drained
• 8-10 medium size prawns, cleaned, washed & drained
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds 
• 2 bay leaves
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sugar (opt)
• 1 tsp, roasted cumin powder
• 1 tbsp. ghee
• handful of coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside.

          Heat remaining oil and temper with cumin seeds and bay leaves. Saute for a few seconds. Add the chopped bottle gourd, roasted dal, fried prawns and all the dry spices.

         Mix everything well and cook, covered till done. Sprinkle water and keep stirring at intervals.

          When done, add ghee and coriander leaves. Give it a stir and serve with plain steamed rice or chapatis.