Bengali Moong Dal | Bhaja mooger dal

Bhaja mooger dal is a nutty and flavorful dal that is delicacy of Bengal made of Roasted split moong and seasonal vegetables

Moong dal is one of the most nutritious dal Compared to other dalsmoong dal is one of the low carb pulses available. Other pulses are high in protein but carbs too. Moong beans are a good source of protein for vegetarians. Though meat still ranks the first in protein content, moong dal is also not far behind. Sprouted moong dal is a powerhouse of nutrition. (source: healthifyme)

Moong dal can be a bit bland compared to other dals when taken by itself. But it is one of the dals that can be transformed to taste like the other ingredients it cooked with as it absorbs all the flavors around it. Its native to the South East Asian territory and is commonly used across the region in may kinds of preparation.

Commonly made into dals like Lasooni moong dal, Dal tadka, paasiparupu keerai masiyal even sambar , it can also be made into sweet dish like Ashoka Halwa, Rajasthani moong Halwa. The simple ingredient transforms to many flavorful recipes.

Here I have made Bhaja mooger dal with sweet pumpkin and peas. This recipe is inspired from this nice bong recipe site – Experiences of a gastronomad. Paired with Aloo posto it was a fulfilling meal. Kids enjoyed it as well.

Bengali Moong Dal | Bhaja mooger dal

  • Servings: 4-6
  • Difficulty: easy-medium
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Ingredients:

1.5 cup split Moong Dal
1 cup cubed pumpkin
1/3 cup fresh green peas
½ inch ginger
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp garam masala
1/2 tsp paprika powder
Coriander leaves for garnish
Salt to taste

For tempering:
Clarified butter/Ghee or Oil – 2 tbs
1 bay leaf
(Panch Poran)
1/2 tsp Cumin seeds
1/2 tsp Kalonji seeds
1/2 tsp Fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp fennel seeds

Method:

    1. Dry Roast the moong dal in a heavy bottom pan till it starts releasing the aroma.
    2. Then add turmeric and 3-4 cups of water to the dal and ½ cup of water to pumpkin and pressure cook them separately for 2-3 whistles or for 9 minutes in pressure cook mode in your IntantPot.
    3. Once done remove mash up the pumpkin when it’s still hot but let the dal cool. Let the dal cool. do not mash it.
    4. Now in a kadhai or pan add oil or Ghee and add in the panch poran masala. Let it splatter and then add in the bay leaf.
    5. Add in the grated ginger, turmeric, coriander powder and chilli powder. Make sure not to burn the masalas.
    6. Now add in the mashed Pumpkin and salt and let it cook for 2-3 mins. Adding pumpkin give the dal a nice sweet taste.
    7. Then add in the dal. Adjust consistency by removing excess water or adding warm water.
    8. Once the dal starts to boil add more salt (to taste) to the dal.
    9. Also add the green peas at this point and let it all simmer for 10 mins in med flame.
    10. Now add the garam masala and the coriander leaves and give it a stir for a min or so.
    11. Turn off the heat and Bengali Moong dal is ready to serve.

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