Bhaja moong dal
Bhaja moong dal, from above
VegWest Bengal

Bhaja moong dal

Roasted moong dal with peas, ghee and a whisper of sugar. Every Bengali festival's dal.

45 minTime
13 gProtein each
mildSpice
Roast it first2 chapters · 1 min read

Make it your way

Grandma's wayRoasted, sweetish, buttery. Festival on a spoon.
The original
262kcalsame
13 gproteinsame
10 gfibresame
45minutessame

Bhaja moong dal the Bengali way.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Moong dal (split yellow mung beans)1 cup
Water4 cups
Turmeric (ground turmeric)1 tsp
Saltto taste
Green peas½ cup
Ghee1 tbsp
Cooking oil (vegetable oil)2 tsp
Cumin seeds1 tsp
Bay leaf (indian bay leaf)2
Dried red chilli2
Whole spices2 cardamom, 2 cloves, small cinnamon
Ginger2.5 cm, grated
Sugar1½ tsp

Method

4 steps
  1. 1Dry roast the moong dal in a heavy pan on medium, stirring constantly.
  2. 2Wash quickly and boil with water and turmeric until soft but not mushy.
  3. 3Heat ghee and oil, add cumin, bay leaves, dried chillies and whole spices. Add ginger and the peas.
  4. 4Add the dal, salt and sugar. Simmer for 5 minutes, adjusting thickness with hot water.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Bhaja moong dal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Basanti pulao45 min
Bread or rice Luchi45 min
On the side Bengali aloo dum40 min
On the side Shukto45 min
To drink Lebu cha6 min
Something sweet Payesh70 min
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