Bhaja Muger Dal(Roasted Lentil Soup tempered with whole spices)

Bhaja Muger Dal(Roasted Lentil Soup tempered with whole spices)

Bhaja Muger Dal(Roasted Lentil Soup tempered with whole spices) is a Bengali delicacy and forms a major part of vegetarian cuisine. This is the Bengali interpretation of lentil soup without onion and garlic. Bhaja means fried and muger dal means split green gram lentils. The yellow split moong dal may be fried in ghee or dry roasted which adds a special aroma. It is then cooked with ghee and whole garam masala spices that enhance the flavor. This is a very easy and quick recipe as well as a great source of protein.

Bhaja Muger Dal(Roasted Lentil Soup tempered with whole spices)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: West Bengal Cuisine
Serves: 2 people
Ingredients
  • ½ cup yellow split moong dal
  • ⅓ cup chopped coconut (optional)
  • 2 tsp ghee or white oil or refined oil( though ghee enhances the flavor and aroma of the dish)
  • ½ tsp sugar or jiggery (adjust as per taste) (optional)
  • ½ tsp turmeric powder
  • salt as required
  • 1-2 green chilies, slit vertically
  • 1 tsp chopped/grated ginger
  • 1 tsp roasted cumin powder
  • For Tempering :
  • ½ tsp cumin seeds
  • A dash of hing or asafoetida
  • 2 dry red chilies
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 cloves
  • 2 cardamon pods
Instructions
  1. Heat a pan and dry roast the mung dal till it's light golden on a low medium flame. Let the roasted dal cool for 5 minutes. Take care not to burn it.
  2. Wash the moong dal 2-3 times with water.
  3. Add the roasted dal in a pressure cooker along with 1 and ½ cup water, a pinch of salt and turmeric powder.
  4. Cover the lid of the pressure cooker with the whistle and let it cook on a medium-high heat. After 2 whistles blow, turn off the gas and let it cool for 15 minutes.
  5. Heat a pan and add 2 tsp of oil or ghee.
  6. When the oil is hot, add asafoetida, cumin seeds, dry red chillies, cinnamon stick, bay leaf, cloves and cardamon pods. Saute for 2-3 minutes on a low flame till you feel the aroma of the spices.
  7. Add the grated ginger and green chili, saute for 2 minutes till the raw smell of the ginger goes away.
  8. Add the boiled dal, then add water as required for the gravy consistency.
  9. Bring the lentil soup to a gentle boil on a low medium flame. Now add the roasted cumin powder and salt if needed. Lower the flame and let the dal simmer for 2-3 minutes.
  10. Add sugar just before taking the lentil soup off the heat. (This step is optional.)
  11. Garnish the dal with chopped coconut . Serve it hot along with rice or roti (chappati).

 

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