March 18, 2007

Bhaja Mooger Dal (roasted moong dal)


In the coming days you'll see some changes to the template of the blog as I figure it out with the help of my blogger friends. I have been planning it for a while but it takes me time to figure the template and its intricacies :)

Back to cooking, I made bhaja mooger dal for our sunday lunch. Bhaja mooger dal is a Bengali delicacy. The split moong dal is roasted in ghee/oil till it turns deep golden (not brown) and gives a nutty aroma. Sometimes it is dry roasted as well. It is then cooked and tempered with spices which only enhance the flavor. It's perfect for weekend lunches, when we linger at the table to catch up on week's chit chat and sometimes for second helpings.

Ingredients: (serves 2-3)
1 cup moong dal
1/2 tspoon cumin seeds
1 bay leaf
2 green chillies - slit
1 tspoon ginger - freshly grated
1/2 tspoon turmeric
1/3 tspoon coriander powder
1/3 tspoon cumin seed powder
1 tspoon ghee
1 tspoon oil
pinch of sugar
2 cup water
salt to taste

Method:
Heat a wide-bottomed pan or you can roast the dal in the pressure cooker as I do. Heat ghee in the cooker and add the moong dal. Roast till it gives a nutty aroma and starts turning deep golden. Add water and cook till it turns tender but not mushy.

Heat oil in a pan and temper it with bay leaf, jeera, green chillies, and ginger. Saute for a minute and then add the dal. Then add turmeric, coriander powder, cumin seed powder, salt, sugar and let it cook for 4-5 minutes till it mixes well together. Add another 1/4 cup water if it becomes too thick.

I served it with spicy salmon cutlets. The recipe for the cutlets coming up in the next post.

20 comments:

  1. Mandira!! It looks wonderful!!! How I would like some of that right now. I want to fix up my blog too--but I'm afraid!!! :):) Looking forward to what you'll do!

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  2. in kerala too, traditional dal (parippu) is made by roasting moong dal to a golden colour. your recipe has many more spices, though. thanks for posting it.

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  3. its an another wonderfull recipe for dal lovers..thanks mandira..

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  4. Looks good, cannot wait for the salmon cutlets recipe. I make this too, but usually dry roast the dal.
    Have been brave and planted some seedlings, let's see what happens.

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  5. Nice recipe Mandira. Viji

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  6. Mandira, I think this is the first time that I,ve found a recipe that matches each and every ingredient that I use...I make this dal in exactly, and I repeat, exactly the same way.Back home, in Assam, we do it this way as well...

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  7. This is one dal I am very fond of and prepare often almost in the same way sans the cumin pwd/bay leaf. But those cutlets are what I yearn for now. Look absolutely delicious and alluring..:)

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  8. Wow Mandira your bhaja mooger dal has alot more spices. Ours don't have the cumin powder or the corriander powder.
    Looking forward to salmon cutlets

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  9. Dal is my comfort food and I can eat a comfy meal with dhal, ghee and some pickle.My recipe is almost similar but no coriander p/w. Waiting for salmon cutlets :)

    Shn

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  10. Mandira, Dal and cutlets looks so yummy!!Post the recipe for cutlets soon.

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  11. love the new header mandira. will be looking forward to ur new template n more recipes:)
    happy ugadi to u n ur family:)

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  12. I like the new template....looks very pretty!

    roasted moong daal looks lovely...a perfect accompaniment to any meal.

    trupti

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  13. looks so nice Mandira!!
    I can smell the cummin fragrating from the dal!! The cutlets look tempting.

    cheers
    sharmi

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  14. Looks wonderful . Nice recipe!!

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  15. Hi Mandira, oh, I can almost smell that dal roasting from here... just delicious! I must try this one quick. Thanks for sharing!

    (haha, and I wrote that before I even saw Sharmi's comment just noticed in the preview. You have us all following our noses to your place! ;) )

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  16. Thanks Sher. I am excited about making changes but I'm also equally nervous about it. Let's see how it goes.

    Bee- thanks, would love to get the kerala recipe too.

    Thanks Maneka.

    Creative Cook - I dry roast the dal too, sometimes. Will post the cutlets recipe soon. Good luck with the seedlings. I'll look forward to your entry.

    Thanks Viji.

    Sunita - You make it the same way too... I love the taste of this dal.

    Thanks Sailaja. Will post the salmon cutlets soon. I also want to try your version of the dal. Will let you know how it turns out.

    Sandeepa - my mom makes the plainer version, but I like it with the spices. Stay tuned for the salmon cutlets.

    Shn - It's so interesting to read the different versions of this dal in the comments - with cumin pwd, coriander pwd, without cumin and without coriander pwd and without both. I have to try all these versions now :)

    Surya - thanks, will post the cutlet recipe soon.

    Thanks SC, I'm going one step at a time. Hopefully will be able to get the changes done soon.

    Trupti - thanks. The roasted moong dal or any dal is usually the second course at home after the sheddo (boiled veggies) or Shaag (saag). A curry would be the third course. Here, we do short cuts :)

    Sharmi - thanks. It does have a wonderful aroma of the dal along with the spices. :)

    Just for Fun - Thanks and welcome to ahaar.

    Linda - Thanks. It does taste good after roasting the dal. Do let me know how it turns out.

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  17. mandira, I've read the ingredients properly, I got it all..yayy !! I've always run out of ideas what to do w/my 3/4 pack of dhal, now I know :)

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  18. Melting Wok - this is delicious. the light roasting makes the dal quite aromatic. Do try and let me know how it turns out.

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  19. Hi ... after moving to a new residence, my dal always has the problem of the water staying separate from the dal. I have tried the standard techniques like soaking the dal for some time, etc. but nothing works. Could you tell me whether it's some mistake I am unwittingly making, or could it be the water in this new locality?

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  20. hi, the recipe turned out great, thanks! and i added some finely chopped potatoes, carrots, green beans & peas at the time of roasting the dal with ghee, & later boiled them along with the dal...so now i have a wholesome dish to serve with steamed rice and salad! thank you once more!

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Hello and welcome to Ahaar. We have been cooking and posting recipes for more than 6 years now. I love to hear from you, all your comments and feedback. Please keep it coming. I will also try to answer any questions you have in the comments.

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