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
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.