Roasted moong dal with ginger - Bhaja Moong-er Daal
This Bengali Roasted Mung dal or Bhaja Moong-er Daal is a typical Bengali lentil dish that's delicious and comforting. It is made with dry roasted mung dal and without onion or garlic.
Ingredients
- 1 ⅓ cups moong dal (skinned and split mung beans), rinsed and drained 250 g
- 1 tsp ground turmeric
- 1 tsp red chili powder
- 4 green chiles chopped
- 1 tsp vegan ghee or vegetable oil
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 bay leaf
- 2 tsp ginger paste use galangal paste if available
- 1 tsp granulated sugar
- A few tbsp vegan milk
- salt to taste
Instructions
- Heat a skillet over medium heat, and add the moong dal and roast for a few minutes until golden brown.
- Remove from the heat and allow to cool, then rinse under cold running water.
- Bring 5-5.5 cups (1.2 liters) water to a boil in a large pan, add the dal, ground turmeric, and red chili powder
- Reduce the heat, cover, and simmer for about 10 minutes.
- Remove the scum from the surface with a slotted spoon from time to time.
- Add salt and the chopped green chilies and simmer for about 20 minutes, or until the dal is soft.
- Heat the vegan ghee or oil in a mini skillet over medium heat, add the cumin seeds, dried red chilis, and bay leaf, and stir-fry for about 2 minutes, or until the chilis turn a couple of shades darker.
- Add to the dal, immediately cover and simmer for a further 3 minutes.
- Add the ginger/galangal paste, sugar, and milk, and cook over low heat for about 2 minutes to allow the dal to absorb the flavors.
- Serving with rice and a side of vegetables/sabzi.
Nutrition
Serving: 1 portionCalories: 218kcalCarbohydrates: 37.5gProtein: 14.4gFat: 1.6gSaturated Fat: 0.3gSodium: 70mgPotassium: 67mgFiber: 9.4gSugar: 4.1gCalcium: 88mgIron: 5mg
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