Moong Dal with winter vegetables Bengali style

On some days you want to indulge in a simple meal … this Moong Dal with winter vegetables Bengali style (recipe) is perfect for a Dal Chawal comfort eating…

More such recipes on my channel:  https://goo.gl/XBwLLc

A humble dal chawal meal can be really made interesting and special by making the dal extraordinary. Cooked with winter vegetables, this moong dal recipe is special. It is a vegetarian recipe that can be made vegan by replacing the ghee/clarified butter with a vegan ghee.

The split green gram with winter vegetables is best enjoyed with steamed rice and eggplant fritters (called beguni in Bengali). This family recipe is enjoyed by my folks.

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Moong Dal with winter vegetables Bengali style

Serves 3 to 4

Ingredients:

Moong Dal/Split Green Gram – 1 cup

Bay leaves – 2

For tempering the oil:

Cumin seeds – ½ tsp

Green Cardamom – 2

Cinnamon – 1 inch piece

Winter Vegetables:

Cauliflower florets – 1/3 cup

Carrots – 1/3 cup

Sweet peas – 1/3 cup

Ginger grated or paste – 1 tsp

Green chilies chopped – as per taste

Green chili whole – 1

DRY SPICES

Turmeric powder – ½ tsp

Cumin powder – ½ tsp

Coriander powder – 1 tsp

Garam Masala powder – ½  tsp

Vegetable oil – 1 ½ tbsp

Ghee/Clarified Butter – 1 to 2 tsp

Sugar – 1 tsp

Salt – to taste

Method:

1.    Dry roast the Moong Dal on low heat, stirring continuously till it gets a light brown colour. Remove from heat immediately and wash it only a couple of times. Drain and put it in a pressure cooker. Add about 2 cups of water, bay leaves and cook till just done.

2.    Blanch the cauliflower florets in boiling water, drain and keep aside.

3.    Heat the oil in a wok, temper it with Cumin seeds, Green Cardamom and Cinnamon.

4.    Add in the cauliflower and carrots. Cook briefly before adding the ginger and green chilies. Mix well and add in a bit of salt. Now add in the green peas. Cook briefly. Add in the DRY SPICES. Keep the heat low. Mix well.

5.    Pour in ¼ cup of water. Add in the whole green chili. Mix well, bring to a boil, lower the heat and cook covered for 3 mins.

6.    Add in the cooked lentil or dal. Add enough water to adjust the consistency.  Bring to a boil and adjust the seasoning. Add in the sugar and cook on medium heat for 2 to 3 mins.

7.    Finish it off with a teaspoon of ghee.

8.    Serve the dal hot with steamed rice and eggplant fritters.

© Rinki’s Kitchen