Bhaja Moonger Dal is a popular Bengali dish made with roasted moong dal (yellow split lentils). It is a simple and flavorful lentil preparation that is often served as a side dish with rice or roti. Here's a recipe to make Bhaja Moonger Dal:
Ingredients:
- 1 cup moong dal (yellow split lentils)
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnishing (optional)
Instructions:
- Dry roast the moong dal in a pan over medium heat until it turns golden brown and releases a nutty aroma. Stir continuously to avoid burning.
- Once roasted, remove the moong dal from heat and let it cool. Then, rinse it thoroughly under water to remove any impurities.
- In a pressure cooker or a deep pot, add the roasted moong dal, turmeric powder, red chili powder, salt, and 3 cups of water.
- Cook the dal until it becomes soft and mushy. If using a pressure cooker, cook for about 2-3 whistles, or simmer in a pot for around 20-25 minutes until the lentils are well cooked.
- Once the dal is cooked, heat mustard oil in a separate pan over medium heat.
- Add cumin seeds and dried red chilies to the hot oil. Let them splutter for a few seconds.
- Pour the seasoned oil mixture over the cooked dal. Be cautious as the oil might splutter.
- Give it a gentle stir, combining the seasoned oil with the dal.
- Garnish with freshly chopped coriander leaves, if desired.
- Serve Bhaja Moonger Dal hot as a side dish with steamed rice or roti.
Bhaja Moonger Dal is a delicious and nutritious dish with a unique flavor profile due to the roasted moong dal. It adds a delightful crunch and enhances the overall taste of the lentils.
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Ingredients:
- 2 cups mixed vegetables (such as potatoes, carrots, beans, pumpkin, eggplant, cauliflower), diced or chopped
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 dried red chilies
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Sugar to taste
- Water as needed
- Fresh coriander leaves for garnishing (optional)
Instructions:
- Heat mustard oil in a pan or kadai over medium heat.
- Add cumin seeds, bay leaf, and dried red chilies. Let them splutter for a few seconds.
- Add the ginger paste and sauté for a minute until the raw smell disappears.
- Add the mixed vegetables to the pan. Mix well with the spices and oil.
- Add turmeric powder, roasted cumin powder, coriander powder, red chili powder, salt, and sugar. Mix everything together, ensuring the vegetables are coated with the spices.
- Reduce the heat to low and cover the pan. Allow the vegetables to cook for about 10-12 minutes, stirring occasionally.
- Check the tenderness of the vegetables. If needed, cook for a few more minutes until they are cooked through. Add water if the curry appears dry.
- Once the vegetables are cooked, remove from heat.
- Garnish with freshly chopped coriander leaves, if desired.
- Serve Labra hot with steamed rice or roti.
Labra is a versatile dish, and the choice of vegetables can vary based on personal preference and seasonal availability. It is a wholesome and nutritious dish that is enjoyed as a part of a Bengali meal.
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