Sobji Diye Moong Dal
Sobji Diye Mung Dal is a Bengali style lentil cooked with winter vegetables . The protein packed dal is comforting yet special .
Equipment
- Pan / Kadai / Wok
- Pot
Ingredients
- 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
Garnish
- Bhaja Masala or Garam Masala
Instructions
- 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 .
Notes
- 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.