Roasted Moong Dal Or Yellow Lentil With Vegetables

Sobji diye bhaja moong dal or dry roasted yellow lentil with vegetables. A very flavourful and delectable dal or lentil from Bengali cuisine.

Its very easy to make. Best part is you can use any vegetable of your choice. Ghee or clarified butter and little Bengali garam masala made this dal aromatic. You may like some more dal recipes from this blog. Try and enjoy protein rich dal in different taste and flavour.

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Ingredients used to make this delicious dal

Moong dal or yellow lentil At first we have to dry roast moong dal. But don’t make too brown. Roast until you get the aroma of roasted moong dal. Immediately transfer the dal to a bowl because if you leave the dal in hot wok or pan it will be over cooked. Wash the dal only one or two times. Watch video recipe below the recipe card for details.

Vegetables

Peel chop rinse and drain all the vegetables. I have used carrot, beans, cauliflower and green peas. You can use potato or any vegetable of your choice.

Salt and sugar Add salt to taste. Sugar is optional but little sugar will enhance the taste.

Ginger and green chilli

Ginger and green chilli will give a spicy kick to your dal. You can use more or less according to your taste. Add more if you like your dal spicy. Or skip if you are making it for kids.

Whole spices for tempering

Green cardamom, cloves, cinnamon, cumin seeds and bay leaf will make your dal aromatic. Dry red chilli also gives a nice flavour.

Turmeric powder used to give an appetizing colour.

Oil I have used mustard oil but you can use any oil. Or use ghee or clarified butter instead of oil.

Ghee or clarified butter

Spoonful of ghee at the end will give a wonderful flavour.

Bengali garam masala is a blend of roasted green cardamom, cloves and cinnamon. Used to make the dal aromatic. Get the  recipe here.

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Recipe

Yellow lentil or moong dal – 1/3 cup

Cauliflower or fulgobhi florets – 1/2 cup

Beans – 1/3 cup, chopped

Carrot or gajar – 1/3 cup, peeled and chopped

Green peas – 1/2 cup

Ginger or adrakh – 1 inch piece, peeled and grated

Green chilli – 1-2 or to taste, chopped

Cumin seeds – 1/2 teaspoon

Green cardamom – 2

Cinnamon – 1 small piece

Cloves – 3

Bay leaf – 1

Dry red chilli – 1

Salt to taste

Turmeric powder – 1/2 teaspoon

Sugar – 1/4 to 1/2 teaspoon or to taste, optional

Mustard oil – 1 tablespoon

Ghee or clarified butter – 1-2 teaspoon

Bengali garam masala – 1/8 teaspoon

Water – 3 cup

Method

1. Dry roast moong dal or yellow lentil till fragrant. Don’t make too brown. When you get a nice aroma of roasted dal immediately transfer the dal to a bowl. Rinse, drain and keep aside.

2. Peel and chop the carrot into small cubes. Cut off the tips of the beans and cut into small pieces. Cut the cauliflower into small florets. Rinse and drain all the vegetables well.

3. Crush green cardamom, cloves and cinnamon in a mortar pestle.

4. Heat oil in a wok. You can also use ghee or clarified butter instead of oil. Add cumin seeds, dry red chilli, bay leaf and crushed cardamom, cinnamon and cloves.

5. Now add chopped carrot, beans and cauliflower. Saute for 2-3 minutes.

6. Add grated ginger and chopped green chilli. Saute for 2 minutes more.

7. Add roasted dal and saute for a minute. Add green peas and mix. Add salt and turmeric powder, mix well.

8. Add water and let it boil. Reduce the heat and cover. Cook on simmer for 20-25 minutes. Check in-between.

9. Check the dal with your finger tips after 20 minutes .Dal should be soft. If not cover and cook again on simmer for 5 minutes more.

10. Add sugar if you are using. Use sugar 1/4 to 1/2 teaspoon according to your taste. You can skip if you want or add 1 teaspoon full if you like. I have used only 1/4 teaspoon. Mix well.

11. Add 1/8 teaspoon Bengali garam masala. Bengali garam masala consists of green cardamom, cloves and cinnamon. Get the  recipe of garam masala here.

12. Add 1-2 teaspoon ghee or clarified butter. You can use more ghee if you want. Mix well and switch off the stove. Taste and adjust the seasoning. Cover and let it rest for 3-4 minutes. Serve hot with roti,paratha, puri or rice.

Notes

1. You can use cubed potato or any vegetable of your choice.

2. This dal can be made with only ghee or clarified butter. Skip oil and cook with ghee only. Or add much ghee as you want over the dal before serving.

3. Sugar is absolutely optional, you can skip if you want. But I recommend use atleast a pinch of sugar for taste.

4. You can make this dal in pressure cooker. Pressure cook roasted dal with water. And mix with tadka or tempering and sauteed vegetables. Cook for some more time. But taste may differ.

5. You can also increase the quantity of vegetables.