Traditional Bengali Narkol Diye Bhaja Moong Dal

Name: Traditional Bengali Narkol Diye Bhaja Moong Dal
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Yellow Moong Dal roasted; 2 tbsp coconut chopped; 2 tsp coconut grated; 1.5 tsp ginger paste; 1/2 tsp turmeric powder; 1/4 tsp cumin powder; 1/4 tsp garam masala; To taste salt; 1/2 tbsp sugar; 2 bay leaves; 1-2 dry red chilli; 1/2 tsp cumin seeds; 2 green and red chillies; 1 tbsp mustard oil; 1 tbsp ghee; 1 tsp coriander chopped; 3-4 cups warm water

Kumkum Chatterjee @cook_12055532

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#thcweek1
#moong dal #coconut
This is a traditional Bengali vegetarian (no onion or garlic) recipe of split yellow moong dal or 'Sona Moong Dal 'cooked with lots of coconut. Dry roasting this dal before cooking brings out the most intense nutty and smokey flavor and as such tastes delicious. Serve this extremely flavourful and protein rich Moong Dal with Coconut in lunch or dinner with steamed rice, roti,luchi etc. alongwith curries,fries,chutney for a complete meal platter.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

1/2 cupYellow Moong Dal roasted
2 tbspcoconut chopped
2 tspcoconut grated
1.5 tspginger paste
1/2 tspturmeric powder
1/4 tsp cumin powder
1/4 tsp garam masala
To taste salt
1/2 tbspsugar
For Tempering:
2bay leaves
1-2dry red chilli
1/2 tspcumin seeds
2green and red chillies
1 tbspmustard oil
1 tbspghee
1 tspcoriander chopped
3-4 cupswarm water

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Steps

30 minutes

1

Heat a wok and dry roast moong dal (split yellow lentils) till light brown and there is a nutty aroma of fried dal.Wash and soak dal for 5 minutes.Then pressure cook dal with 2 cups water,1/2 tsp salt,bay leaves, turmeric powder and 1 tsp ghee.Pressure cook upto 3 whistles.Open lid after 5 minutes.Dal should be cooked,but not mushy.
2

Heat 1 tbsp mustard oil in a wok.Sprinkle dry red chillies and cumin seeds.When they sizzle, add chopped coconut and fry for sometime.Add grated coconut and ginger paste and toss.Pour cooked dal over it.Adjust water to get required consistency. Add salt and sugar to taste and boil.
3

Sprinkle ghee and garnish with chopped coriander,dry red chilli and red and green chillies.Serve hot in lunch or dinner with steamed rice,roti,luchi etc alongwith jhuri aloo bhaja or fried brinjal (beguni),curry and chutney for a complete meal platter.