Name: Bhaaja Mooger Daaler Sobji(Moong Daal sabji) recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 100 gm Moong dal (split gram); 550ml Water (for boiling dal); 10 g Mustard oil; 1 piece Dried red chilli; 1 piece Bay leaf; 2 pieces green Cardamom pods; 1 inch Cinnamon stick; 3-4 pieces of cloves; 1 Tb cumin seeds; 2 slit green chillies; 100 gm chopped carrot, cauliflower; handful of green peas; 1 tomato chopped roughly; salt to taste; 1/2 Tb sugar; handful of fresh coriander leaves; 1/2 ts garam masala powder; 1 ts turmeric powder; a dollop of ghee

ABOUT Bhaaja Mooger Daaler Sobji(Moong Daal sabji) RECIPE

Bhaaja/fried yellow moong daal is a traditional Bengali daal consumed with plain rice. It’s dry roasted and cooked to perfection using the choicest of aromatic spices. Making this recipe more nutritious, would be to add a handful of mixed veggies!

Ingredients Serving: 4

100 gm Moong dal (split gram)
550ml Water (for boiling dal)
10 g Mustard oil
1 piece Dried red chilli
1 piece Bay leaf
2 pieces green Cardamom pods
1 inch Cinnamon stick
3-4 pieces of cloves
1 Tb cumin seeds
2 slit green chillies
100 gm chopped carrot, cauliflower
handful of green peas
1 tomato chopped roughly
salt to taste
1/2 Tb sugar
handful of fresh coriander leaves
1/2 ts garam masala powder
1 ts turmeric powder
a dollop of ghee

Instructions

Dry-roast the dal, stirring continuously, till it changes colour from yellow to a pinkish brown
Transfer the roasted dal into a boiling pot immediately
Wash and rinse the dal thoroughly.
Add water to the washed dal.
Boil it on medium heat for about 20 minutes/ till partially cooked(not broken/mashed)
Heat up the kadai once more and add mustard oil.
temper it with the dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chilli
Add the cauliflower and carrots and sauté for 2-4 minutes on medium heat
Add the tomatoes and peas, one at a time, and fry them for a minute after each addition.
Pour in the roasted, boiled dal with its water.
Add the salt, sugar and turmeric, and stir them in.
Allow the dal to bubble for about 6 minutes on low heat. (Don’t increase the heat level or the liquid in the dal may dry up)
Garnish with chopped coriander leaves, a slit green chilli, garam masala powder, and ghee.
Cover the pan with a lid and allow the dal to soak up the flavours from the garnish before serving it with rice

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