Bengali Bhaja Moong Dal (Roasted Yellow Moong Dal)

 Bhaja Moong Dal is a comforting Bengali staple made by lightly roasting yellow moong dal before cooking. The roasting adds a wonderful nutty aroma, while randhuni (wild celery seeds) lends its distinctive Bengali flavor. This simple dal pairs beautifully with steamed rice and makes a satisfying everyday meal.

                             

Ingredients

• ½ cup yellow moong dal
• 1 tbsp mustard oil or ghee
• ¼ tsp randhuni seeds (wild celery seeds)
• 1 dried red chili
• 1 tbsp ginger, finely minced
• ½ zucchini, finely diced
• Salt, to taste
• ½ tsp turmeric powder
• 2 small Campari tomatoes, chopped
• 1 cup water
• ½ tsp sugar or monk fruit sweetener
• 2 tbsp cilantro, finely chopped
• 2 green chilies, slit or finely chopped

Instructions

Step 1: Roast and Soak the Dal

1. Dry roast the moong dal in a pan over medium heat until lightly golden and fragrant.
2. Wash the roasted dal thoroughly.
3. Soak in water for 1/2 hour.

Step 2: Prepare the Dal

1. Heat mustard oil or ghee in a pressure cooker or heavy-bottomed pan.
2. Add the randhuni seeds and dried red chili.
3. Once aromatic, add the minced ginger and diced zucchini.
4. Sauté for 2–3 minutes.
5. Add salt and turmeric powder and continue cooking for another 3–4 minutes.
6. Add the chopped tomatoes and cook until they begin to soften.

Step 3: Cook

1. Add the soaked dal and 1 cup water.
2. Stir in the sugar or monk fruit sweetener.
3. Pressure cook for 2 whistles.

OR

Cook in a covered pot until the dal is soft and tender, adding additional water if needed.

Step 4: Finish

1. Stir in the chopped cilantro and green chilies.
2. Simmer for a minute and turn off the heat.

                              

Serving Suggestion

Serve hot with steamed rice for a simple and comforting Bengali meal.