Mixed veg Moong Dal

Name: Mixed veg Moong Dal
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup Moong dal (split yellow lentils); 1 tsp Mustard oil; 1 tbsp Refined oil for frying cauliflower; 2 tsp Ghee; 1/4 tsp Cumin seeds; 2 Dry red chillies; 2 Green Chillies; 7-8 Beans chopped; 1/2 cup Cauliflower florets chopped into small pieces; 1 Carrot chopped into small pieces; 2 tbsp Green peas; 1.5 tsp Ginger paste; 1/2 tsp Garam masala; 1/4 turmeric powder; 2 Bay leaves; As per taste Salt; As per taste Sugar

Kumkum Chatterjee @cook_12055532

#dalcurry/post-3
This is a traditional Bengali recipe of Sobji Diye Bhaja Moonger Dal or Mixed Veg Moong Dal.It is a very flavourful and nutritious dal or lentil soup.The aroma of ghee and mixed vegetables with dry roasted yellow moong dal is a great accompaniment with rice or any Indian flat bread.In winter when vegetables are found in abundance it makes for a wholesome meal be it lunch or dinner.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

3/4 cupMoong dal (split yellow lentils)
1 tspMustard oil
1 tbspRefined oil for frying cauliflower
2 tspGhee
1/4 tspCumin seeds
2Dry red chillies
2Green Chillies
7-8Beans chopped
1/2 cupCauliflower florets chopped into small pieces
1Carrot chopped into small pieces
2 tbspGreen peas
1.5 tspGinger paste
1/2 tspGaram masala
1/4turmeric powder
2Bay leaves
As per tasteSalt
As per taste Sugar

Saved

Steps

30 minutes

1

Dry roast moong dal till light brown. Soak dal for 10 minutes. Meanwhile, chop carrots and beans and cauliflower. Parboil or steam beans, carrots and peas. Other vegetables like fried cauliflower florets etc.may be added.
2

Pressure cook dal with little turmeric, salt, ghee and bay leaf up to 3 whistles. Open the lid after 5 minutes. Mix the parboiled vegetables, fried cauliflower and ginger paste. Boil till dal and vegetables are properly cooked. Sprinkle garam masala and 1 tsp ghee. Add 1/2 tsp sugar and boil. Heat mustard oil in a wok and sprinkle dry red chillies and cumin seeds. When they crackle, pour it over the dal. Chopped coriander may be added but optional. Serve hot with rice, roti or paratha.