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A quintessential Bengali comfort food, this dal gets its unique nutty aroma from dry-roasting yellow lentils. Lightly spiced and finished with a dollop of ghee, it's the perfect companion to steamed rice.
Roast and Wash the Dal
Pressure Cook the Dal
Prepare the Tempering (Phoron)
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A quintessential Bengali comfort food, this dal gets its unique nutty aroma from dry-roasting yellow lentils. Lightly spiced and finished with a dollop of ghee, it's the perfect companion to steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 246.75 calories per serving with 12.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine, Simmer, and Serve
Add green peas (matar) or small cauliflower florets to the pressure cooker along with the dal for a more wholesome version.
Sauté one finely chopped tomato in the tempering after the ginger until it becomes soft, then add it to the dal for a tangy twist.
For a slightly creamier dal, lightly mash it with the back of a ladle after pressure cooking and before adding the tempering.
Replace ghee with a neutral vegetable oil or coconut oil to make the recipe completely vegan.
Moong dal is one of the best plant-based sources of protein, which is essential for muscle repair, cell generation, and overall body function.
Being light and easy to digest, moong dal is gentle on the stomach. The high fiber content aids in regular bowel movements and promotes a healthy gut.
This dal is a good source of essential minerals like potassium, magnesium, iron, and copper, along with folate and B vitamins, which contribute to overall health.
The fiber and potassium in moong dal can help manage blood pressure and cholesterol levels, contributing to a healthier cardiovascular system.
One serving of Bhaja Moong Dal (approximately 1 cup or 245g) contains around 240-260 calories, making it a light yet satisfying dish. The exact count can vary based on the amount of ghee used.
Yes, it is very healthy. Moong dal is an excellent source of plant-based protein, dietary fiber, and essential minerals. It is known to be light on the stomach and easy to digest, making it a great comfort food.
Absolutely. After roasting and washing, cook the dal in a deep, heavy-bottomed pot with a lid. It will take about 35-45 minutes to become tender. You might need to add more hot water during the cooking process.
The most common reason for bitterness is over-roasting or burning the moong dal. It's crucial to roast it on a low to medium flame, stirring constantly, until it's just light golden and fragrant.
Traditionally, Bengali Bhaja Moong Dal has a relatively thin, soupy consistency, not thick like Dal Makhani. However, you can adjust the amount of water to achieve your preferred thickness.
It pairs perfectly with plain steamed rice (bhaat). For a complete Bengali meal, serve it with a side of 'Aloo Bhaja' (crispy fried potatoes) or any vegetable stir-fry ('bhaja' or 'torkari').