Mulo Diye Muger Dal (Moong Dal / Split Green Gram With Radish - Bengali Style)

 

          This is a great comfort food and a simple everyday dal (lentil curry) prepared in a Bengali home. It is basically moong dal (split green gram) cooked along with radish. Lauki / bottle gourd can also be substituted. 

          Dry roasting the moong dal prior to cooking brings out the true flavour and taste. It is traditionally relished with hot steamed rice and a dash of lime. Not to forget some aloo bhaja (potato fry) or papad to go with it. 

• 1/2 cup moong dal (split Green Gram), dry roasted
• 1 cup radish, cubed
• 1 tbsp. mustard oil to temper
• 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella seeds
• 1-2 bay leaves
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. raw mustard oil / ghee 
• 1 tbsp. coriander leaves 

          Boil the dal and the radish in 1 & 1/2 cups water for 3 whistles. Heat 1 tbsp. oil in a pan and temper with bay leaves, panch phoron and green chilies.

          After it stops spluttering, add the boiled dal, turmeric powder and salt and simmer on a low flame for 2-3 minutes.

          When done, add 1 tsp. raw mustard oil / ghee. Bring it to a boil and serve, garnished with coriander leaves.

Mulo Chingri Chechki (Radish Prawn Stir Fry - Bengali Style)

          This is a simple and a quick Bengali homemade style radish stir fry cooked along with some prawns. It is a dry recipe where I gave a tempering of kalonji (nigella seeds), fresh chilies and asafoetida in mustard oil. For a veg. version, vadi / dried lentil dumplings can be added.

          The garnishing of coriander leaves along with some raw mustard oil to the end product gives a nice mustardy flavor and an authentic touch to this dish. It is best relished with only and only hot steamed rice. So check out the step by step pictorial recipe to prepare it.

          Mulo in the Bengali lingo is radish and Chingri is prawn. So this recipe is a jugalbandi of both these two key ingredients. 

          This is a great comfort food that is especially relished for lunch with hot steamed rice. But there is no harm in having it with roti /paratha. 

• 3-4 radish, grated
• 3 tbsp. mustard oil
• 10-12 prawns, cleaned & tail intact
• 1 tsp. nigella seeds
• 2-3 green chilies, slit 
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1/2 cup coriander leaves, chopped

          

          Heat 2 tbsp. oil in a pan and fry the prawns slightly till it changes colour. Drain and keep aside. 

          Temper the same oil with nigella seeds, green chilies and asafoetida. Saute for a few seconds.

          Add all the dry spices, followed by the grated radish. Mix well and stir fry till well cooked and dry.

          When done, switch off the flame. Add the coriander leaves, fried prawns and remaining raw mustard oil. Give it a stir and serve, preferably with hot steamed rice.

                    Heat 2 tbsp. oil & fry prawns till it changes colour. Drain & keep aside. 

                       Temper same oil with nigella seeds, green chilies & asafoetida. Sauté 
                        for a few seconds.

                                 Add all the dry spices.

                               Add grated radish. Mix well & stir fry till well cooked & dry.

                   Add coriander leaves, fried prawns & 1 tsp. raw mustard oil. Give it a stir.

                  Serve, preferably with hot steamed rice.

Cholar Dal diye Mulo Chechki (Radish-Bengal Gram Curry - Bengali Style)

          This is a traditional homemade style raddish stir fry. There are many versions to this simple side dish. It is at times cooked with vadi / dried lentil dumplings or with prawns for a non-veg. version. 

          Today I prepared this delicious dish with some boiled chana dal (Bengal Gram Lentil). I gave a tempering of kalonji (nigella seeds) and fresh red chilies and finished it off with lots of chopped coriander leaves to the end product. You can enjoy this stir fry with plain steamed rice or chapattis. So check out the step by step pictorial recipe to prepare it. 

• 500 gms, radish, sliced finely
• 1/2 cup chana dal, soaked for 30 minutes
• 1 tbs. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2 fresh red chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 cup coriander leaves, chopped

          Pressure cook the chana dal in 1 cup water for 1 whistle. Drain and keep aside. Heat oil in a pan and temper with kalonji and chilies. Sauté for a few seconds.

          Add the radish, boiled chana dal, salt, turmeric powder and coriander-cumin powder. Cover and cook on low flame till it is soft and done. 

          Sprinkle water at intervals. Just before taking off the fire, add the coriander leaves. Mix well and serve as a side dish either with rice or chapattis.

                          Heat oil & temper with kalonji (nigella seeds) & fresh red chilies.

                          Add radish, salt, turmeric powder & coriander-cumin powder.

                     Mix well & add boiled chana dal. Cover & cook on low flame till done, 

                                 Add coriander leaves & take off the fire.

                                  Serve as a side dish with either rice or any Indian bread.

Mulo Shaag Diye Bhaja Muger Dal (Lentils cooked with Radish Leaves - 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 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 flavor. 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.