Sobji Diye Moong Dal is a lentil cooked in Bengali style with winter vegetables. The protein-packed dal is comforting yet special.
The Bengali Kitchen has a number of traditional dals that are an excellent source of protein. The Bengali’s normally use Chana Dal, Moong Dal and Masoor Dal in their day to day cooking. All their dals are simple, comforting and delicious.
Winters is the best time to enjoy The Sobji Diye Moong Dal, as the winter season has these fresh vegetables. The Dal tastes excellent with colourful fresh vegetables.
Roasting the Dal
For this Dal you should roast the dal before washing. This will give it a nutty flavour and a wonderful aroma. The dal is always roasted on a medium flame in a thick bottom pan. For even roasting, we should stir it continuously. Roast the dal till it turns pinkish brown. Thereafter, transfer it immediately to a bowl as it gets darker or burns due to heat. It should normally take 6-8 minutes to roast the dal.
Preparing the Vegetables
Traditionally vegetables like cauliflower, carrots and peas are added to the dal. Vegetables like beans or pumpkins can be used for variation. Chop the cauliflower into florets. The carrots and tomatoes to cubes. Heat up a wok. Add mustard oil, bring it to a smoking point. Add the whole spices, and saute each vegetable one by one. after you finish with vegetables add the dal and cook the vegetables.
The Final Touch
After the dal is cooked a teaspoon of sugar is added to the dal. which gives a hint of sweetness. It is not as sweet as the Gujarati Dal, which has a good amount of sugar. you can skip or add it as per your taste.
The finale’ to the dal is Bhaja Masala or Garam Masala and the Ghee . Most importantly, do not miss that ghee. After adding ghee cover the pot so that the flavours infuse. We can serve the Sobji Diye Moong Dal | Bengali Moong Dal with any paratha, roti or even some hot rice or as a part of any spread. I served it with my Bengali Vegetarian Thali.
My recipes under A – Z series of Thali Recipes –
Sobji Diye Moong Dal
- Pan / Kadai / Wok
- 3/4 cup Yellow Moong Dal
- 1 teaspoon Turmeric Powder
- 1 tablespoon Mustard Oil
- 1 cup Cauliflower cut into florets
- 1/4 cup Green Peas
- 1/4 cup Carrot diced
- 1 Tomato chopped
- 2 Red Chillies dried
- 1 Bay Leaf
- 1 Cardamom
- 1/2 inch Cinnamon Stick
- 2 Cloves
- 1/2 teaspoon Cumin Seeds
- 1 Green Chilly slit into two
- 1 teaspoon Sugar optional
- 1 tablespoon Ghee
- Salt to taste
- Bhaja Masala or Garam Masala
- Dry roast the moong dal in a heavy bottomed pan or a wok on medium flame.
- Make sure to stir continuously till the colour of the dal changes to pinkish brown .
- Transfer the roasted dal to bowl and wash it well for 4-5 times .
- Boil the dal , adding 21/2 cups of water , turmeric powder and salt.
- While the dal boils, make sure it retains its texture and is not overcooked .
- Now let’s prepare the vegetables .
- Chop the cauliflower, carrots , tomatoes and shell the peas.
- Heat a wok or a heavy bottom pan.
- Firstly add oil , dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chilli.
- Add carrots and sauté for a minute or two.
- Next add cauliflower , sauté for a minute.
- Add tomatoes, sauté for a minute.
- Finally add the peas and sauté.
- Now add the boiled dal, sugar and let the vegetables cook till done . This should take about 6-7 minutes .
- Adjust the consistency by adding water, if required .
- Once done add garam masala and temper with ghee.
- Cover and let the flavours infuse .
- Serve hot with steamed rice .
- You can roast the dal in big batches and store it, it helps in meal preps.
- If you are not fond of Mustard oil, go ahead and use any cooking oil.
- You can skip or add sugar as per your taste.