Bengali Style Moong aka Muger Dal Recipe
Bhaja Mooger/Muger Dal
In almost every Bengali Family one or two days are reserved for Vegetarian meals. In those days We usually eat total Vegetarian Dishes without Onion & Garlic. As in Bengali Cuisine Onion, Garlic & Masoor Dal is considered as Non-Vegetarian. In those Vegetarian Meals Moong or Moog Dal takes an important part of the Meal. <b>Bhaja Mooger Dal</b> is a Bengali delicacy. The split moong dal is roasted in ghee/oil till it turns deep golden (not brown) and gives a nutty aroma. Sometimes it is dry roasted as well. After that the 'Bhaja Moog dal' is boiled with enough water and It is then cooked and tempered with spices which only enhance the flavor.It makes the plain dal even better in taste and flavor. Usually thinly sliced Potato or Bringle fries are served with this Dal. This <b>Bhaja Mooger Dal</b> should be thicker than usual Bengali other dal .
Bhaja Mooger Dal is a one of the famous Dal recipe, which is usually cooked in any special occasions like guests are coming over or birthday or marriage function. In this Bhaja Mooger Dal you may skip adding nuts & cashew, but with these items this simple Mooger dal becomes rich & tastier. A typical Bengali full course thali always contains a bitter at the first then Bhaja Mooger Dal, fried vegetables, a dry kind of vegetables, a vegetable curry, then fishes and meat, at the end chatni and misti. So this Bhaja Mooger Dal is an important item of a full course Bengali menu. And this Bhaja Mooger Dal must be little sweeter in taste.
Ingredients for Bhaja Mooger/Muger Dal
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Preperation steps for Bhaja Mooger/Muger Dal
Heat a pan and roast the mung dal till light brown and wash the roasted dal under cold water and boil the dal till the daal becomes soft and keep aside.
Take a pan and heat oil & ghee in it , fry chopped coconut, cashew & golden raisins and keep aside.
If you want your dal to be simple and regular type, don't add chopped coconut, cashew, raisins and peas. Just skip this step.
Now in the remaining oil and ghee add cinnamon stick, cardamom pods, cloves, and bay leaf and fry till fragrance comes from the whole spices.
Now add the cumin and red chili and fry for 1 minute. Now add the grated ginger, turmeric, salt & sugar and fry for another 1 and 1/2 minutes.
After 1 and 1/2 minutes of frying them add the boiled dal and bring the dal to a nice boil for 5 minutes.
After 5 minutes off the stove and place the dal in a bowl and sprinkle some garam masala and ghee on the top of the cooked dal.
Another easy version of this dal. Take the roasted dal, turmeric powder, salt, cinamon, clove, cardamom, grated ginger all together in a pressure cooker. Add 1 1/3 cup water to the cooker and pressure cook upto 2-3 whistles.
Turn off the heat and let the cooker release the pressure itself. When all the pressure will be released, open the cooker. Now heat oil & ghee in a pan, fry chopped coconut, cashew & golden raisins. In the same pan add bay leaf , chili & cumin seeds. Fry for a while, do not burn.
Add the boiled dal & some sugar. Let the dal boil for 10 minutes on low flame. After 10 minutes turn off heat and serve with steamed rice.
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Serve it with White Rice and Fried Eggplant and Papad.
Mung Dal sometimes creats acidity. If it is lightly roasted, it will never make any Acidity.