Pui Shak Diye Bhaja Muger Dal (Roasted Moong Dal Cooked with Malabar Spinach - Bong Style)

Name: Pui Shak Diye Bhaja Muger Dal (Roasted Moong Dal Cooked with Malabar Spinach - Bong Style)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/3 cup moong dal (split green gram), dry roasted and soaked for an hour; 2 bunches Pui shak (Malabar spinach), chopped; 1 cup tender twigs, cut into 2" pieces; 2 tbsp. mustard oil; 2 dry red chilies; 2 bay leaves; 1 tsp. cumin seeds; 1/2 tsp. radhuni (wild celery seeds); 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. salt or to taste; 1/2 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 tsp. roasted coriander powder; 1 tsp. red chili powder; 2 green chilies; 1 tsp. ghee; 1/2 tsp. roasted cumin powder to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - This is a traditional Bengali delicacy of roasted Moong Dal which is commonly prepared in almost every Bengali household. It is sometimes combined with any veggie or greens for a wholesome and nutritious meal. In this recipe I combined it with Pui Shak (Malabar Spinach) to prepare this yummy lentil curry. I tempered with dry red chilies, bay leaves, cumin seeds and radhuni (wild celery seeds). This gives this dal a very good flavor. Red chili powder is optional. Traditionally. green chilies are used. This dal is typically relished with hot steamed rice. You can adjust the quantity of water as preferred.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

2-3 servings

1/3 cupmoong dal (split green gram), dry roasted and soaked for an hour
2 bunchesPui shak (Malabar spinach), chopped
1 cuptender twigs, cut into 2" pieces
2 tbsp.mustard oil
2dry red chilies
2bay leaves
1 tsp.cumin seeds
1/2 tsp.radhuni (wild celery seeds)
1onion, chopped
1 tsp.ginger-garlic paste
1 tsp.salt or to taste
1/2 tsp.turmeric powder
1 tsp.roasted cumin powder
1 tsp.roasted coriander powder
1 tsp.red chili powder
2green chilies
1 tsp.ghee
1/2 tsp.roasted cumin powder to garnish

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Steps

25-30 minutes

1

Boil the dal & the tender twigs of the Pui shak in 1 cup water for 4-5 whistles. Heat oil in a pan & temper with dry red chilies, bay leaves, cumin seeds & radhuni. Sauté for a few seconds.
2

Add the onion & sauté till light brown. Then add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.
3

Now add the chopped Pui shak and 1/4 cup water. Mix well & cook, covered till it turns soft.
4

Add the boiled dal, 1/2 cup water & green chilies. Simmer for 4-5 minutes.
5

When done, add ghee & the dry roasted cumin powder. Give it a stir & serve hot with steamed rice or chapattis.