Bhaja moong dal | Bengali moong dal recipe | Bhaja muger dal

Bhaja moong dal aka bhaja muger dal is a scrumptious, comforting and flavoured Bengali moong dal recipe which is crazily popular among Bengalis. It is a pure niramish recipe, I mean no onion no garlic recipe which is perfect for Bengali vegetarian days and puja days. In this preparation, fried moong dal aka yellow lentils are boiled till al dente and then cooked with vegetables and some specific spices. It is an asset of Bengali cuisine which is frequently prepared in every Bengali household, especially during Durga puja and winter season. This bhaja moong dal recipe is mostly relished with plain rice along with jhuri aloo bhaja, begun bhaja etc.

Dal aka lentils are the most common staples and are a superb source of protein in the Indian diet. There are myriad dal recipes prepared every day in each house in India. Whether it’s lunch or dinner, a bowl of comforting dal is always there on the dining table. This Bengali dal recipe is one of them.

About the recipe
Tips and Suggestions
Health Benefits of Moong dal
How to make Bhaja Moong dal (step wise photos)
Recipe Card

Bhaja moong dal is a Bengali dal recipe where ‘bhaja’ means ‘fried’ and ‘moong dal’ means ‘yellow lentils’.

For this Bengali dal recipe, first, the yellow lentils are dry roasted till golden brown until a nutty aroma comes out and then cooked till al dente. Then separately some vegetables like cauliflower, carrots, peas, tomato are cooked in some specific whole and ground spices and then the cooked dal is mixed with it. The consistency of the bhaja muger dal is neither too thick nor too runny.

Bhaja moong dal is mostly prepared in a vegetarian way. Though this dish is prepared with veggies but still Bengalis are scrupulous about vegetarian food and they split it into two different parts. One division is called satvik food where onion, garlic and even masoor dal are prohibited along with non-vegetarian items. In another division, normal vegetarian dishes are prepared using onion and garlic. Onion and garlic are considered rajasik food which produces heat in our body and inflames our passion and incomprehension. Bhaja muger dal belongs to satvik food.

Whenever I talk about bhaja moong dal, it always makes me feel nostalgic. As a bong, I have grown up eating this delicacy and have never gotten bored with it yet. I still remember how my mother used to prepare it on vegetarian days and puja days. She used to serve it mostly with hot steamed rice and beguni and we used to devour that with immense pleasure. I have learned this traditional Bengali food recipe from her.

Bhaja moong dal aka bhaja muger dal is a very simple and easy recipe. It requires very limited ingredients which are easily available in any Bengali kitchen pantry. It is a pure Bengali delicacy and you will get the essence of Bengal in it. The best part of the recipe is that you don’t need to drop your tears for slicing onions. It could be a great option for no onion no garlic days.

Moong dal: The primary component of the recipe. I have used the sona moong dal variety for the recipe but normal moong dal aka yellow lentils can also be used for the recipe.

Vegetables: I have used carrots, cauliflower florets, green peas, tomatoes for the recipe. Few people also add paneer pieces into the dal. If you don’t like vegetables much then you can add only green peas to the recipe.

Ginger & green chillies: The addition of ginger enhances the flavour of the dal and green chillies add a heaty taste and refreshing flavour to the dish.

Mustard oil: Always use mustard oil to cook the recipe like any other traditional Bengali food. It enhances the taste and flavour of the dish.

Whole spices: Add whole spices like bay leaf, cloves, cinnamon stick, and green cardamom, cumin seeds into the oil for tempering. These spices induce a nice aroma into the oil. So, try not to skip any of these whole spices.

Ground spices: Other than whole spices, I have used ground spices – turmeric powder, Bengali garam masala powder for the recipe. All the spices help to develop a nice flavour and taste in the dish.

Ghee aka clarified butter: It is another primary ingredient added at the final stage of cooking. It can also be prepared with oil but ghee enhances the taste and flavour of the dish.

Sugar: It adds a mild sweetness to the dish and enhances the taste.

Raisins: The addition of raisins is completely optional. But it’s a real treat when the juicy raisins pop inside the mouth during the time of eating this delight.

Salt: The most important ingredient which adds saltiness to the dish.

Water: Water is used to cook the roasted moong dal and to adjust the final consistency of the dal.

Bhaja moong dal with step-by-step photos and instructions has been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below. If you follow each step of my recipe precisely then you will get bhaja muger dal with perfect flavour and consistency.

• Dry roast the moong dal over medium flame till golden brown in colour and stir it continuously for even roasting. Always use mustard oil to cook bhaja moong dal. It gives a better flavour to the dish.
• Boil the dal till al dente and not mushy for perfect consistency. Try to cook the dal in a pot rather than a pressure cooker for perfect consistency.
• Always use mustard oil to cook the Bengali dal recipe. It gives a better flavour and taste to the dish.
• Don’t skip the whole spices from the recipe. It induces a nice aroma into the oil.
• Don’t skip the Bengali garam masala powder and ghee from the recipe. It gives authentic Bengali flavour to the dish.

• Moong dal is full of nutrients.
• It is rich in vitamins, minerals, fibre and protein.
• Its high levels of antioxidants reduce many health diseases.
• It is very healthy and preferable for pregnant women and toddlers for its easily digestible quality.

To prepare the bhaja moong dal, first, take a dry pan and dry roast the moong dal over medium flame till a nutty aroma comes out and the colour of the dal changes to golden brown. Stir it continuously. Then wash the dal in running water and soak it for at least half an hour and drain the water.

During the time of soaking the dal, cut and clean the vegetables like carrots, cauliflower florets, and green peas. Make a ginger paste and keep them aside.

Then transfer the soaked dal into a pan and add water and salt to it. Give a small gentle stir. Don’t stir the dal too much or else the dal will not get cooked. Then cook the dal over medium flame for 25-30 minutes. Discard the white froth in between with the help of a spoon. Cook the dal till al dente not mushy. Keep the dal aside.

Now take another pan and allow it to become completely dry. Add mustard oil into the pan. Once the oil is hot, add whole spices bay leaf, cloves, cinnamon stick, cardamoms, and cumin seeds and let them crackle.

Add cauliflower florets, carrots into the pan and give a nice stir. Cook it in medium-high flame for 5-6 minutes until brown spots occur on the cauliflower florets. Add green peas, tomatoes and give a nice mix. Cook it over medium flame for a couple of minutes.

Add ginger paste, green chillies and give a quick stir. Cook it on low flame for 2-3 minutes until the raw smell of ginger goes away.

Add salt, turmeric powder, cumin powder and give a nice mix. Cook it over medium flame for another couple of minutes.

Add the cooked dal into the pan and mix it. Cover the pan and cook it on low flame for another 8-10 minutes.

Add water into the pan and give a stir. Add raisins and sugar into the pan and mix it. Turn the flame high until the dal starts boiling.

The consistency of the bhaja moong dal is neither too thick nor too runny. But you can prepare it according to your own preference.

At the final stage of cooking, turn the flame low and add bengali garam masala powder (a ground spice mixture which contains an equal portion of cardamom, cinnamon and cloves) and ghee (clarified butter), one by one into the pan. These spices complement the flavour of the dish very well.

Check the salt of the dal and add if required. Simmer the gravy for 10-15 more seconds and then switch off the flame.

Many Bengali veg recipes have already been shared in my previous posts. You can check few of them like

Chanar Dalna
Aloo Posto
Shorshe Begun
Doi Potol

..And Many more…

1 cup = 250 ml

• 1 cup Moong dal aka yellow lentils
• 4 cups Water
• 1 teaspoon Salt

• 1 large Carrot, peeled and diced
• 10 small Cauliflower florets
• ½ cup green Peas, fresh or frozen
• 1 Tomato deseeded and diced
• 3-4 green Chillies
• ½ tablespoon Ginger paste
• 1 tablespoon Raisin (Optional)
• ½ teaspoon Cumin seeds (Jeera)
• 3 Cardamoms (Elaichi)
• 3 Cloves (Laung)
• 1-inch Cinnamon stick (Dalchini)
• 1 Bay leaf (Tejpatta)
• 1 teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• ½ teaspoon Bengali Garam Masala powder
• 1 teaspoon Ghee (clarified butter)
• 1 – 2 teaspoons Sugar, adjust accordingly
• Salt to taste
• 1 cup Water to adjust the consistency of the dal
• 2 tablespoons Mustard oil for cooking

1. First, take a pan and let it become completely dry. Add 1 cup moong dal into the pan and dry roast it over medium-low flame for 4-5 minutes until the nutty aroma comes up from the dal and the colour changes from yellow to golden brown.
2. Transfer the dal to a separate utensil and wash the dal once. Then soak the dal in water for an hour. Then drain the water and keep it aside.
3. During the time of soaking the dal cut and clean the vegetables like carrots, cauliflower florets, and green peas. Make a ginger paste and keep them aside.
4. Transfer the soaked dal into a pan and add 4 cups of water and 1 teaspoon of salt into it. Give a small gentle stir. Note: Don’t stir the dal too much or else the dal will not get cooked.
5. Cook the dal over medium flame for 25-30 minutes till al dente and not mushy. Discard the white froth in between with the help of a spoon. Keep the cooked dal aside.
6. Now take another pan and allow it to become completely dry. Add 2 tablespoons mustard oil into the pan.
7. Once the oil is hot, add whole spices 1 bay leaf, 3 cloves, 1-inch cinnamon stick, 3 cardamoms, ½ teaspoon cumin seeds and let them crackle.
8. Add cauliflower florets, carrots into the pan and give a nice stir. Cook it in medium-high flame for 5-6 minutes until brown spots occur on the cauliflower florets.
9. Add ½ cup green peas, tomatoes and give a nice mix. Cook it over medium flame for a couple of minutes.
10. Add ½ tablespoon ginger paste, 3-4 green chillies and give a quick stir. Cook it on low flame for 2-3 minutes until the raw smell of ginger goes away.
11. Add salt, 1 teaspoon turmeric powder, ½ teaspoon cumin powder and give a nice mix. Cook it over medium flame for another couple of minutes.
12. Add the cooked dal into the pan and mix it. Cover the pan and cook it in low flame for another 8-10 minutes.
13. Add 1 cup water into the pan and give a stir. Note: The consistency of the bhaja moong dal is neither too thick nor too runny. But you can prepare it according to your own preference.
14. Add 1 tablespoon raisins and 1-2 teaspoons sugar into the pan and mix it. Turn the flame high until the dal starts boiling.
15. Add ½ teaspoon Bengali garam masala powder and 1 teaspoon ghee (clarified butter), one by one into the pan and give a nice mix.
16. Simmer the dal in high flame for another 10-15 more seconds and check the salt before switching off the flame. Add more if required and mix it well. Then switch off the flame.

Transfer the bhaja moong dal into a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the comfort food with hot rice with roasted papad, begun bhaja or jhuri aloo bhaja.

Bhaja moong dal | Bengali moong dal recipe | Bhaja muger dal

Serves: 4 Prep Time: 5 minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

To cook the dal

• 1 cup Moong dal aka yellow lentils
• 4 cups Water
• 1 teaspoon Salt

Other ingredients for bhaja moong dal

• 1 large Carrot, peeled and diced
• 10 small Cauliflower florets
• ½ cup green Peas, fresh or frozen
• 1 Tomato deseeded and diced
• 3-4 green Chillies
• ½ tablespoon Ginger paste
• 1 tablespoon Raisin (Optional)
• ½ teaspoon Cumin seeds (Jeera)
• 3 Cardamoms (Elaichi)
• 3 Cloves (Laung)
• 1-inch Cinnamon stick (Dalchini)
• 1 Bay leaf (Tejpatta)
• 1 teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• ½ teaspoon Bengali Garam Masala powder
• 1 teaspoon Ghee (clarified butter)
• 1 - 2 teaspoons Sugar, adjust accordingly
• Salt to taste
• 1 cup Water to adjust the consistency of the dal
• 2 tablespoons Mustard oil for cooking

Instructions

1. First, take a pan and let it become completely dry. Add 1 cup moong dal into the pan and dry roast it over medium-low flame for 4-5 minutes until the nutty aroma comes up from the dal and the colour changes from yellow to golden brown.
2. Transfer the dal to a separate utensil and wash the dal once. Then soak the dal in water for an hour. Then drain the water and keep it aside.
3. During the time of soaking the dal cut and clean the vegetables like carrots, cauliflower florets, and green peas. Make a ginger paste and keep them aside.
4. Transfer the soaked dal into a pan and add 4 cups of water and 1 teaspoon of salt into it. Give a small gentle stir. Note: Don’t stir the dal too much or else the dal will not get cooked.
5. Cook the dal over medium flame for 25-30 minutes till al dente and not mushy. Discard the white froth in between with the help of a spoon. Keep the cooked dal aside.
6. Now take another pan and allow it to become completely dry. Add 2 tablespoons mustard oil into the pan.
7. Once the oil is hot, add whole spices 1 bay leaf, 3 cloves, 1-inch cinnamon stick, 3 cardamoms, ½ teaspoon cumin seeds and let them crackle.
8. Add cauliflower florets, carrots into the pan and give a nice stir. Cook it in medium-high flame for 5-6 minutes until brown spots occur on the cauliflower florets.
9. Add ½ cup green peas, tomatoes and give a nice mix. Cook it over medium flame for a couple of minutes.
10. Add ½ tablespoon ginger paste, 3-4 green chillies and give a quick stir. Cook it on low flame for 2-3 minutes until the raw smell of ginger goes away.
11. Add salt, 1 teaspoon turmeric powder, ½ teaspoon cumin powder and give a nice mix. Cook it over medium flame for another couple of minutes.
12. Add the cooked dal into the pan and mix it. Cover the pan and cook it in low flame for another 8-10 minutes.
13. Add 1 cup water into the pan and give a stir. Note: The consistency of the bhaja moong dal is neither too thick nor too runny. But you can prepare it according to your own preference.
14. Add 1 tablespoon raisins and 1-2 teaspoons sugar into the pan and mix it. Turn the flame high until the dal starts boiling.
15. Add ½ teaspoon Bengali garam masala powder and 1 teaspoon ghee (clarified butter), one by one into the pan and give a nice mix.
16. Simmer the dal in high flame for another 10-15 more seconds and check the salt before switching off the flame. Add more if required and mix it well. Then switch off the flame.