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: 1500 s
Yield: 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; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 tsp. roasted coriander powder; 1 tsp. red chili powder (optional); 2 green chilies; 1 tsp. ghee; 1/2 tsp. roasted cumin powder to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

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. It is typically relished with hot steamed rice. #CA26

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

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
salt to taste
1/2 tsp.turmeric powder
1 tsp.roasted cumin powder
1 tsp.roasted coriander powder
1 tsp.red chili powder (optional)
2green chilies
1 tsp.ghee
1/2 tsp.roasted cumin powder to garnish

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Steps

20-25 minutes

1

Boil the dal and the tender twigs of the Pui shak in 1 cup water for 4-5 whistles. Keep aside.
2

Heat oil in a pan and temper with dry red chilies, bay leaves, cumin seeds and radhuni. Sauté for a few seconds.
3

Add the onion & sauté till light brown.
4

Then add the ginger-garlic paste and sauté. Mix all the dry spices with some water and add to the pan. Sauté till the oil separates.
5

Add the chopped Pui shak and sauté briefly.
6

Add 1/4 cup water, mix well, and cook covered till the Pui shak turns soft.
7

Add the boiled dal
8

Add 1/2 cup water and green chilies, then simmer for 4-5 minutes.
9

When done, add ghee & the dry roasted cumin powder.
10

Give it a stir & serve hot with steamed rice or chapattis.