There are times when you are looking for a comforting meal but don’t want to put in too much effort.
Bhaja(roasted) moong dal is one such meal. The lightly roasting of the moong dal before cooking brings in a unique toasted flavour in the lentils. Lightly simmered with vegetables, onion and mild spices all in a single pot, Bhaja moong dal is comfort in a bowl.
Full of nutrition and so delicious!
Plus it’s creamy and so indulgent when cooked in wholesome ingredients.
Bhaja Moong Dal!!!
When you hear lentils you probably don’t think decadence. You probably think of something healthy and nourishing but if I was, to be honest, maybe even boring. But I am here to change your perception. This ultra-creamy, ultra indulgent Bhaja Moong Dal comes together fairly quickly.
This dal is quintessential in Bengali cuisine and is a must during pooja and so many festivities.It is
This dal recipe has been our family favourite for years now!!
Here’s why we love this Bhaja Moong Dal
Nutrient rich :The Bhaja Moong Dal is loaded with vegetables which increases its nutritive value and of course doubles the taste and flavour. (Addition of onion is purely optional and can be easily omitted if you wish to)
Carrots, Vitamin A
Cauliflower Vitamin B and C
Tomatoes Vitamin C
Weeknight ready: Its ready in 35-45 minutes ,so you can easily make it for a weeknight dinner
Creamy and dreamy:This dal is extremely creamy and wholesome.You can imagine the flavours of wholes spices ,when simmered in the dal along with vegetables.
Nourishing: This dal can be dangerously delicious and indulgent ,yet it can be quite nourishing.Packed with antioxidants and anti inflammatory properties ,I absolutely love this comfort in a bowl.
Subtle flavours: This dal is not loud. It does not have too many spices nor does it look great. The beauty of this dal is its simplicity and subtle flavours. Another thing about this dal is the use of ghee and the mellow flavours of whole spices. So good for the soul!
Bengali Bhaja(roasted) Moong Dal with vegetables
Comfort meal for the weekends. Easy to prepare and ingredients off the shelf. Packed with the goodness of vegetable and gently simmered in the roasted lentils makes it a star recipe. Pair it with rice or roti and you are good to go for the winter evenings or Sunday lunches.
- 1 cup yellow moong dal (yellow lentils)
- 1 cup red onions chopped finely (optional)
- 1 cup carrots chopped in small cubes
- 1 cup cauliflower broken in florets
- ½ cup green peas (frozen or fresh)
- ½ tsp turmeric
- 1 tsp sugar
- 2 tablespoon ghee
- 2 red chillies
- 2 green chilis slit
- 3 cardamoms
- 3 cloves
- A small stick of cinnamon
- ½ tsp garam masala (Bengali masala preferred)
- Salt to taste
- Coriander chopped to garnish
Dry roast lentils on a low flame in a heavy bottom wok for 10 minutes. Do not stop stirring till lightly golden brown.
Once done, wash well under running water and add 2 cups of water and cook in a heavy bottom saucepan at medium heat. No need to cover. Stir in between to avoid sticking at the bottom for 15 -20 mins or till the lentil are soft but not mushy.
Simultaneously in another wok/pan add 1 tablespoon of ghee, green chilis, red chilis, cardamom, cloves, cinnamon and gently give a stir. (keep heat low to medium)
Add onions and stir.
Add carrots, cauliflower florets, peas and stir gently till light roasted.
Add salt and turmeric.
Add 1 cup of water and cover and cook for 10 minutes till the vegetables are well cooked but hold shape.
Add the cooked dal and mix well. Add 1-1 1/2 cup of water (as per desired consistency) and mix well. Cook briefly.
Add sugar, garam masala, ghee.
Top with chopped coriander and serve warm.