A classic Bengali lentil dish featuring yellow moong dal dry-roasted to a nutty aroma, then simmered with fragrant spices and green peas. This comforting dal is light, flavorful, and a staple in Bengali cuisine.
Prep10 min
Cook25 min
Servings4
Serving size: 1 cup
260cal
14gprotein
36gcarbs
7g
Ingredients
1 cup Moong Dal (yellow split lentils)
2 tbsp Ghee (divided)
4 cups Water (divided, plus more if needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
1 piece Bay Leaf
2 pieces Dried Red Chilli (broken in half)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (ensure it's gluten-free if needed)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Bengali comfort food featuring tender potatoes in a thick, nutty poppy seed paste. It's simple, mildly spiced, and pairs perfectly with steamed rice and dal.
About Bhaja Muger Dal, Steamed Basmati Rice and Aloo Posto
Aromatic dal with fluffy rice and creamy aloo posto – a perfectly spiced, gut-friendly comfort meal.
This bengali dish is perfect for lunch. With 783.39 calories and 23.549999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch piece
Ginger
(finely grated)
0.5 cup Green Peas (fresh or frozen)
0.5 tsp Sugar (balances the flavors)
0.5 tsp Garam Masala
Instructions
1
Roast and Wash the Dal
Place a heavy-bottomed pan or kadai over low-medium heat.
Add the moong dal and dry roast, stirring continuously for 5-7 minutes, until it turns a pale golden color and releases a nutty, fragrant aroma.
Be careful not to let it brown too much or burn. Remove the dal from the pan and let it cool for a minute.
Wash the roasted dal under running water until the water runs clear.
2
Cook the Dal
Transfer the washed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and cook on medium heat for 2-3 whistles (about 10-12 minutes).
Turn off the heat and allow the pressure to release naturally. The dal should be soft but still hold its shape.
Gently whisk the dal to create a slightly creamy consistency.
3
Prepare the Tempering (Phoron)
In a separate pan, heat 1 tbsp of ghee over medium heat.
Once the ghee is hot, add the bay leaf, dried red chillies, and cumin seeds. Sauté for 30-40 seconds until the cumin seeds splutter and become fragrant.
Add the asafoetida and grated ginger. Sauté for another 30 seconds, being careful not to burn the ginger.
4
Combine and Simmer
Carefully pour the cooked dal into the pan with the tempering. Stir everything together gently.
Add the green peas, sugar, and the remaining 1/2 tsp of salt. If the dal is too thick, add up to 1 cup of hot water to reach your desired consistency.
Bring the dal to a gentle boil, then reduce the heat and let it simmer for 4-5 minutes to allow the flavors to meld.
5
Finish and Serve
Turn off the heat. Stir in the garam masala powder and the remaining 1 tbsp of ghee. This final addition of ghee adds a rich aroma and flavor.
Cover the pan and let the dal rest for 5 minutes before serving.
Serve hot with steamed rice, aloo bhaja (fried potatoes), or your favorite Bengali side dish.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potato (About 3-4 medium, peeled and cut into 1-inch cubes)
50 g White Poppy Seeds (Known as Posto)
3 tbsp Mustard Oil (Essential for authentic flavor)
4 pc Green Chilli (2 for the paste and 2 slit lengthwise for tempering)
0.5 tsp Nigella Seeds (Known as Kalo Jeere)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 cup Water (Plus more for soaking and grinding)
Instructions
1
Prepare the Poppy Seed Paste
Rinse the white poppy seeds (posto) thoroughly. Soak them in 1/2 cup of warm water for at least 1 hour, or up to 2 hours, to soften them.
Drain the water completely. Transfer the soaked poppy seeds and 2 green chillies to a grinder jar.
Grind to a thick, smooth paste. You may need to add 1-2 tablespoons of water, a little at a time, to facilitate grinding. The paste should be fine and not gritty. Set aside.
2
Temper Spices and Sauté Potatoes
Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial to remove the oil's raw pungency.
Reduce the heat to medium-low. Add the nigella seeds and the 2 slit green chillies. Let them sizzle for about 30 seconds until aromatic.
Add the cubed potatoes to the pan. Sauté for 6-8 minutes, stirring occasionally, until the edges of the potatoes turn light golden brown.
3
Cook with Poppy Seed Paste
Add the turmeric powder and salt to the potatoes. Mix well to ensure the potatoes are evenly coated.
Add the prepared poppy seed paste to the pan. Sauté on low heat for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom and burning, which can make it bitter.
Rinse the grinder jar with about 1/4 cup of water and add this water to the pan to incorporate all the remaining paste.
4
Simmer and Finish
Add the remaining 3/4 cup of water and the optional sugar. Stir everything together well.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Uncover and check the consistency. The gravy should be thick and clinging to the potatoes. If it's too watery, cook uncovered for another 2-3 minutes to thicken.
Turn off the heat. For an authentic finish, drizzle 1 teaspoon of raw mustard oil over the top. Let it rest, covered, for 5 minutes before serving.
