A simple yet flavorful Rajasthani dish made with soaked yellow moong dal. This dry lentil preparation is light on the stomach, quick to make, and pairs wonderfully with hot chapatis or as a side with rice and curry.
Prep15 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
259cal
13gprotein
37gcarbs
Ingredients
1 cup Yellow Moong Dal (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
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 Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
About Mogar Dal, Steamed Basmati Rice and Aloo Bhujia
Protein-packed Mogar Dal with fluffy rice & crispy Aloo Bhujia. A truly comforting, tasty combo!
This rajasthani dish is perfect for lunch. With 679.41 calories and 23.479999999999997g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
1 tsp Coriander Powder
1 tsp Salt (Or to taste)
2 cup Water (Use hot water if adding more later)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal: Rinse the moong dal under cold running water until the water runs clear. Soak it in 3 cups of water for at least 30 minutes. After soaking, drain the water completely using a fine-mesh sieve and set aside.
2
Start the Tempering (Tadka): Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and turn fragrant, which takes about 30-45 seconds.
3
Sauté Aromatics: Add the hing, grated ginger, and slit green chilies. Sauté for 30 seconds until the raw aroma of ginger mellows. Then, add the finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent.
4
Add Spices: Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to toast the spices without burning them.
5
Cook the Dal: Add the drained moong dal to the pan. Stir gently for a minute to coat the lentils with the spice mixture. Pour in 2 cups of water and add salt. Mix well.
6
Simmer to Perfection: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes. The dal should be cooked through but still hold its shape (al dente).
7
Check and Adjust: Uncover and check the dal. Most of the water should be absorbed, resulting in a semi-dry consistency. If it's too dry, add a splash of hot water. If there's excess water, cook uncovered for a few more minutes until it evaporates.
8
Finish and Garnish: Turn off the heat. Sprinkle the garam masala and fresh lemon juice over the dal. Gently fluff with a fork to mix. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
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 Potatoes (About 3 medium starchy potatoes like Russet)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (Adds extra crispiness)
2 tbsp Vegetable Oil (For the dough)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Hing (Asafoetida)
1 tsp Amchur Powder (Dried mango powder)
1 tsp Chaat Masala
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Potatoes
Boil the potatoes in water until they are fork-tender, about 15-20 minutes.
Once cooked, drain the water and peel the potatoes while they are still warm.
Grate the warm potatoes using a fine grater or pass them through a potato ricer. This is crucial to ensure there are absolutely no lumps.
Spread the grated potato on a plate and allow it to cool completely to room temperature.
2
Make the Bhujia Dough
In a large mixing bowl, combine the cooled mashed potatoes, besan, rice flour, turmeric powder, red chili powder, hing, amchur powder, chaat masala, garam masala, and salt.
Add 2 tablespoons of oil to the mixture.
Knead everything together to form a soft, smooth, and pliable dough. Do not add any water; the moisture from the potatoes should be sufficient. The dough should not be sticky or stiff.
3
Set Up for Frying
Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium heat. The oil should be around 175°C (350°F).
Grease the inside of a sev maker (sev press) and the disc with the smallest holes with a little oil to prevent sticking.
Divide the dough into two or three portions and shape one portion into a log. Place it inside the sev maker and secure the lid.
4
Fry the Aloo Bhujia
To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Hold the sev maker over the hot oil and press the handle, moving in a circular motion to create a large, nest-like shape of bhujia. Do not overcrowd the pan.
Fry for about 1-2 minutes on one side, until the sizzling sound reduces and the bottom is firm.
Carefully flip the bhujia nest and fry the other side for another 1-2 minutes until it is light golden and crisp.
Using a slotted spoon, remove the bhujia from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining dough, frying in batches.
5
Cool and Store
Allow the fried bhujia to cool completely to room temperature. It will become even crispier as it cools.
Once fully cooled, gently break the bhujia nests into smaller, bite-sized pieces.
Store the Aloo Bhujia in a clean, dry, airtight container. It will stay fresh and crispy for up to 3 weeks.
