Name: Bhaja Muger Dal with Sobji (Roasted Mung dal cooked with vegetables) recipe by Antara Navin at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup yellow split moong dal, washed and drained for atleast 30 minutes; 1/3 cup cauliflower florets; 1/3 cup chopped potatoes; 1/3 cup green peas; 1/3 cup grated carrots; 1/3 cup chopped coconut (optional); 1 tsp ghee; 1 tbsp olive oil or white oil (or ghee); Salt as per taste; 1/2 tsp sugar or as per taste(optional); 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp cumin seeds; A dash of hing or asafoetida; 1-2 green chillies, slit vertically; 2 dry red chillies; 1 bay leaf; 1 inch cinnamon stick; 2 cloves; 2 cardamon pods; 1 tsp roasted cumin powder; 1 tsp chopped/grated ginger

ABOUT Bhaja Muger Dal with Sobji (Roasted Mung dal cooked with vegetables) RECIPE

Bhaja Muger dal with sobji is a Bengali delicacy and forms a major part of vegetarian cuisine. This is the Bengali interpretation of lentil soup without onion and garlic. Bhaja means fried and sobji means vegetables. The mung dal may be fried in ghee or dry roasted which adds a special aroma. It is then cooked with ghee and whole garam masala spices that enhance the flavor. The vegetables added make this dish nutritional.

Ingredients Serving: 2

1/2 cup yellow split moong dal, washed and drained for atleast 30 minutes
1/3 cup cauliflower florets
1/3 cup chopped potatoes
1/3 cup green peas
1/3 cup grated carrots
1/3 cup chopped coconut (optional)
1 tsp ghee
1 tbsp olive oil or white oil (or ghee)
Salt as per taste
1/2 tsp sugar or as per taste(optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin seeds
A dash of hing or asafoetida
1-2 green chillies, slit vertically
2 dry red chillies
1 bay leaf
1 inch cinnamon stick
2 cloves
2 cardamon pods
1 tsp roasted cumin powder
1 tsp chopped/grated ginger

Instructions

Heat a pan and dry roast the mung dal till it's light brown on a low medium flame. Let the roasted dal cool for 5 minutes.
Add the roasted dal in a pressure cooker along with 1 and 1/2 cup water along with a pinch of salt and turmeric powder.
Cover the lid of the pressure cooker with the whistle and let it cook on a medium-high heat. After 2 whistles blow, turn off the gas and let it cool for 15 minutes.
Heat a large skillet and add 1 tbsp oil or ghee into it. Add the chopped potatoes into the skillet. Cover with a lid and cook on a low flame for 10 minutes so that they are partially baked.
Next add the green peas, cauliflower florets and grated/chopped carrots. Cover and cook on a low flame for 20 minutes or till the cauliflower is baked. Stir and mix for 5 minutes and take out the veggies on a plate.
In the same pan, add 1 tsp ghee. Then add hing, cumin seeds, dry red chillies, cinnamon stick, bay leaf, cloves and cardamon pods. Saute for 2-3 minutes on a low flame.
Add the grated ginger and green chilli, saute for 2 minutes till the raw smell of the ginger goes away. Add the cooked dal, then add water as required for the gravy consistency. Then add turmeric and red chilli powder.
Bring the dal to a boil on a low medium flame. Add the fried veggies, then add the roasted cumin powder and salt as per taste. Lower the flame and let the dal simmer for 2-3 minutes.
Add 1/2 tsp sugar or as per your taste before taking the mung dal off the heat. (This step is optional.)
Garnish the dal with chopped coconut or coriander. Serve it hot along with rice or roti (chappati).

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