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.
Equipment
- 1 Wok
- 1 Spatula
- 1 Bowl
- 1 Knife 1
Ingredients
- 1/3 cup Yellow lentil or moong dal
- 1/2 cup Cauliflower or fulgobhi florets
- 1/3 cup Beans Chopped
- 1/3 cup Carrot or gajar Peeled and chopped
- 1/2 cup Green peas
- 1 inch Ginger or adrakh Peeled and grated
- 1-2 Green chilli Chopped
- 1/2 tsp Cumin seeds
- 2 Green Cardamom
- 1 inch Cinnamon
- 3 Cloves
- 1 Bay leaf
- 1 Dry red chilli
- Salt To taste
- 1/2 tsp Turmeric powder
- 1/4 to 1/2 tsp Sugar Optional
- 1 tbsp Mustard oil
- 1-2 tsp Ghee or butter clarified butter
- 1/8 tsp Bengali garam masala
- 3 cup Water
Instructions
- 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.
- 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.
- Crush green cardamom, cloves and cinnamon in a mortar pestle.
- 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.
- Now add chopped carrot, beans and cauliflower. Saute for 2-3 minutes.
- Add grated ginger and chopped green chilli. Saute for 2 minutes more.
- Add roasted dal and saute for a minute. Add green peas and mix. Add salt and turmeric powder, mix well.
- Add water and let it boil. Reduce the heat and cover. Cook on simmer for 20-25 minutes. Check in-between.
- 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.
- 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.
- Add 1/8 teaspoon Bengali garam masala. Bengali garam masala consists of green cardamom, cloves and cinnamon. Get the recipe of garam masala here.
- 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.
Video
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.