Bengali Style Vegetable Moong Dal | Yellow Lentils with Peas and Carrots

Bengali Style Vegetable Moong Dal | Yellow Lentils with Peas and Carrots

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 4 Persons

Hello friends, today I have come with a widely popular Dal recipe in all over Bengal – Bengali Style Vegetable Moong Dal. In this dish, roasted Moong dal (Yellow lentils) are cooked with Carrots and Peas in Ginger paste and spices. It is one of the most delicious Vegetarian and no Onion – no Garlic Dal recipes.

First, I have dry roasted the Moong dal (Yellow lentils) for few minutes in low flame. In this process, we need to stir the lentils continuously for even roasting. We need to roast the lentils until a nice aroma comes out and the colour changes a bit. If you use the Moong dal directly then the dal may become soggy and the aroma of the dal will be different.

Vegetable Moong Dal is one of the most served dals in marriage reception parties, Annaprasan, Puja pandals etc. in Bengal. In fact, most of the Bong Moms would also prefer to prepare this Dal during any special occasions at home.

In this preparation, I have used Carrots, Peas and green Chillies. Many caterers would also use small pieces of fried Paneer (Indian cottage cheese) and Tomatoes in this dal for parties. But I have followed the traditional recipe and skipped Paneer and Tomatoes.

For tempering, I have used Cumin seeds, Cinnamon sticks, Cardamoms, Cloves and Bay leaves. For flavouring, I have added Ginger paste, Cumin powder, Coriander powder and Garam Masala powder. To enhance the taste and flavour, I have added a spoon of Ghee at the end which really makes a difference. Bengalis prefer a bit sweetness in this dal, so I have added a little sugar in this dish. If you are trying to avoid sugar, then you can skip it.

For the sake of saving time, I have boiled the dal in pressure cooker. You can also boil the dal directly in kadai but it will take a bit longer to get cooked. I have used frozen Peas here, but fresh Peas can also be used.

Bengali Style Vegetable Moong Dal is very rich in flavour though it’s a no onion-no garlic recipe. It has moderate consistency. It goes amazing with plain basmati Rice, jeera Rice. If you are having Beguni or jhuri Aloo bhaja on your plate with this Dal and plain Rice, then I can guarantee, you won’t need anything else to complete your meal.

Ingredients:

• 1 cup Moong dal (Yellow lentil)
• 1 Carrot, medium diced
• 1 small cup of Peas (Fresh or frozen)
• 2 Green Chillies
• 1 teaspoon Ginger paste
• 1 Bay leaf
• 2 Cardamoms
• 3 Cloves
• ½ teaspoon Cumin seeds
• ½ teaspoon Turmeric powder (Haldi)
• ½ teaspoon Coriander powder (Dhania)
• ½ teaspoon Cumin powder (Jeera)
• ½ teaspoon Garam masala
• 1 teaspoon Sugar (Optional)
• Salt to taste
• 1 teaspoon Ghee
• Oil for cooking
• 3 cups of Water for boiling Moong dal

1. Take the Moong dal (Yellow Lentils) into a dry pan.
   

2. Roast the dal in medium flame for 2-3 minutes.
3. Stir continuously until the aroma comes out and the colour changes a little bit.
4. Add water immediately and wash the dal thoroughly.
   

5. Put the dal in pressure cooker and add water.
   

6. Add some salt and pressure cook it in medium flame for 1-2 whistles.
   Tip: Number of whistles may vary due to quality, quantity and temperature.
7. Let the pressure settle down, take off the lid.
   

8. Add Oil into the pan in high flame.
9. Once the Oil is hot, add Cumin seeds, Bay leaf, Cinnamon stick, Cardamom and Cloves.
   

10. Sauté them for few seconds till they crackle.
11. Add Ginger paste and sauté them for a minute until the raw smell disappears.
    

12. Add Carrots and mix it well.
    

13. Cover the pan and cook it in low flame for 2 minutes.
14. Add Peas, green Chillies and give a nice mix.
    

15. Add Turmeric powder, Salt and give a nice mix.
    

16. Cover the pan and cook them in low flame until the vegetables get soften.
17. Add Cumin powder, Coriander powder and give a nice mix.
    

18. Cover the pan and cook them for few seconds.
19. Add the boiled dal (Step 7) and stir well.
    

20. Check the consistency of dal, if required add water.
21. Put the flame in high until the dal starts boiling.
22. Add Garam Masala powder, Ghee, Sugar and mix them well.
    

23. Cover the pan and cook them in low flame for another minute.